Unraveling the difference in flavor characteristics of dry sausages inoculated with different autochthonous lactic acid bacteria

The traditional dry sausage is highly appreciated in China because of its unique flavor characteristics. This study aimed to characterize and compare the flavor profile of traditional dry sausage, inoculated with lactic acid bacteria (LAB), including Lactobacillus plantarum MDJ2, Lactobacillus sakei HRB10, Lactobacillus curvatus SYS29, Weissella hellenica HRB6, and Lactococcus lactis HRB0 using headspace solid-phase microextraction gas chromatography-mass spectrometry coupled with electronic nose (E-nose). The control (non-inoculated) sausage presented higher water activity and moisture content compared to the inoculated sausages whereas, the inoculation led to decreased pH values and increased LAB counts during fermentation of dry sausages. Inoculation with LAB increased volatile compound contents and decreased total contents of free amino acids of sausages. E-nose and sensory analysis confirmed that inoculation with LAB, especially W. hellenica HRB6, Lb. sakei HRB10, and Lb. curvatus SYS29 enriched the pleasant odors of dry sausage. Correlation analysis demonstrated that sausages inoculated with W. hellenica HRB6 and Lb. sakei HRB10 showed a correlation with most of the key volatile compounds. In conclusion, W. hellenica HRB6 and Lb. sakei HRB10 are promising starter cultures to enhance the flavor characteristics of dry sausages.