Effect of probiotic Bacillus cereus DM423 on the flavor formation of fermented sausage

Kai Shan; Yuanyue Yao; Jingyi Wang; Tianming Zhou; Xianming Zeng; Miao Zhang; Weixin Ke; Hui He; Chunbao Li

doi:10.1016/j.foodres.2023.113210

Effect of probiotic Bacillus cereus DM423 on the flavor formation of fermented sausage

Food Res Int. 2023 Oct:172:113210. doi: 10.1016/j.foodres.2023.113210. Epub 2023 Jun 30.

Authors

Kai Shan¹, Yuanyue Yao², Jingyi Wang³, Tianming Zhou⁴, Xianming Zeng⁵, Miao Zhang⁶, Weixin Ke⁷, Hui He⁸, Chunbao Li⁹

Affiliations

¹ Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China. Electronic address: shankai@njau.edu.cn.
² Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China. Electronic address: 9181810425@njau.edu.cn.
³ Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China. Electronic address: 9201810506@stu.njau.edu.cn.
⁴ Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China. Electronic address: 2021108022@stu.njau.edu.cn.
⁵ Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China. Electronic address: zxm@njau.edu.cn.
⁶ Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China. Electronic address: t2021067@njau.edu.cn.
⁷ Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China. Electronic address: 2021051@njau.edu.cn.
⁸ Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China. Electronic address: 2022062@njau.edu.cn.
⁹ Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China. Electronic address: chunbao.li@njau.edu.cn.

PMID: 37689956
DOI: 10.1016/j.foodres.2023.113210

Abstract

Insufficient protein and fat hydrolysis capacity of lactic acid bacteria (LAB) limit the flavor formation of fermented sausage. Bacillus is known for its substantial expression of proteases and lipases. However, its application in meat fermentation remains underexplored. In this study, a strain of probiotic Bacillus cereus (B. cereus DM423) was employed as a co-starter to improve the quality of Lactiplantibacillus plantarum (L. plantarum HH-LP56) fermented sausage. The addition of DM423 did not interfere with regular fermentation, but it significantly improved the flavor, as measured by electronic tongue and electronic nose. Further analyses using SDS-PAGE and thin-layer chromatography observed enhanced hydrolysis of protein and fat in sausages in which DM423 was involved in fermentation. GC-IMS identified DM423 mediated upregulation of various flavor compounds, including esters, ketones, furans, and branched-chain fatty acids. In addition, genomic de novo sequencing revealed that DM423 carried an abundance of genes associated with proteolysis, lipolysis, and the production of flavor substances, whereas HH-LP56 lacked these genes. Overall, this study finds that B. cereus DM423 can promote flavor formation in fermented sausages. It may illuminate a promising direction for the development of sausage co-starters from a wider microbial pool.

Keywords: Bacillus cereus; Fermented sausage; Lactiplantibacillus plantarum; Lipolysis; Proteolysis.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Bacillus cereus / genetics
Bacillus*
Cactaceae*
Fermentation
Meat Products*
Proteolysis