木糖葡萄球菌
食品科学
开胃菜
植物乳杆菌
脂解
发酵
味道
发酵剂
化学
乳酸
接种
细菌
乳酸菌
生物
葡萄球菌
金黄色葡萄球菌
生物化学
免疫学
脂肪组织
遗传学
作者
Yaqing Xiao,Yingnan Liu,Conggui Chen,Tingting Xie,Peijun Li
标识
DOI:10.1016/j.foodres.2020.109247
摘要
The use of starter cultures helps to improve the quality and safety of traditional meat products. In this study, the effects of Lactobacillus plantarum R2 and Staphylococcus xylosus A2 inoculation on microbial community, lipolysis, proteolysis, and volatile compounds in Chinese dry fermented sausages were investigated. Culture-dependent and culture-independent high-throughput sequencing) methods were employed to evaluate the bacterial communities. Results showed that the total contents of free fatty acids (FFAs) and free amino acids (FAAs) were increased by inoculating the starter cultures, especially a mixed culture. A significant decrease in pH and water activity was observed in the inoculated sausages (p < 0.05). Moreover, the inoculation treatment enhanced the competitiveness of dominant bacteria and inhibited the growth of unwanted bacteria. This was beneficial to promote the release of FFAs and FAAs and to prevent the formation of off-flavours and rancidity. Thus, the flavour development in the inoculated dry fermented sausages was attributed to the improvements in microbiological quality.
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