The effective of bacterial community dynamics driven by different starter cultures on the flavor development of Chinese fermented sausages

Di Zhang; Peng Yang; Kaihao Liu; Liu Wu; Guoliang Li; Huan Zhang; Xiaozhong Ma; Liangyan Rong; Ruren Li

doi:10.1016/j.fochx.2023.100838

The effective of bacterial community dynamics driven by different starter cultures on the flavor development of Chinese fermented sausages

Food Chem X. 2023 Aug 12:19:100838. doi: 10.1016/j.fochx.2023.100838. eCollection 2023 Oct 30.

Authors

Di Zhang^{1

2}, Peng Yang², Kaihao Liu^{1

2}, Liu Wu^{1

2}, Guoliang Li¹, Huan Zhang¹, Xiaozhong Ma³, Liangyan Rong¹, Ruren Li¹

Affiliations

¹ School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China.
² College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
³ Jinzi Ham Co., Ltd., No. 1000, Jinfan Street, Industrial Park, Jinhua, Zhejiang 321016, China.

Abstract

This study aimed to understand the community successions driven by different starters and their effects on the flavor development of Chinese fermented sausages. The results showed that the bacterial genus (67.6%) and pH (32.4%) were the key factors influencing the volatile profile. Inoculated the starters composed of Pediococcus and staphylococci maintained the stable community succession patterns dominated by staphylococci (samples T and S). Although the highly acidic environment (pH < 5.2) caused the community to exhibit a fluctuation in succession pattern, the inoculation of Latilactobacillus paracasei (sample Y) maintained microbial diversity and was conducive to the accumulation of aldehydes and esters. In sample P, inoculated the starter with Latilactobacillus and Staphylococcus also maintained microbial diversity, the moderately acidic environment (pH > 5.4) resulted in a stable succession pattern of the microbial community, and it was not conducive to the accumulation of aldehydes, alcohols and esters.

Keywords: 1-Octen-3-ol (PubChem CID: 18827); 2-methyl-butanoic acid (PubChem CID: 8314); 3-methyl-butanoic acid (PubChem CID: 10430); Acetic acid (PubChem CID: 176); Acetoin (PubChem CID: 179); Ethyl 2−methylbutyrate (PubChem CID: 24020); Ethyl 3−methylbutyrate (PubChem CID: 7945); Ethyl isobutyrate (PubChem CID: 7342); Fermentation progress; Flavor formation; Latilactobacillus paracasei; Microbial dynamics; Phenylacetaldehyde (PubChem CID: 998); Sensory attributes; Volatile compounds.