Effect of fermentation by Pediococcus pentosaceus and Staphylococcus carnosus on the metabolite profile of sausages

Zhao, Yinfeng; Zhou, Chunyan; Ning, Jia‐wen; Wang, Shu; Nie, Qing; Wang, Wei; Zhang, Jiamin; Ji, Lili

doi:10.1016/j.foodres.2022.112096

Cited by 17 publications

(2 citation statements)

References 41 publications

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“…Preparation of fermenters was conducted according to the previous study ( Zhao et al, 2022 ). Lactiplantibacillus plantarum Y279 and Weissella cibaria Y113 were activated by MRS liquid medium for 18 h, twice respectively.…”

Section: Methodsmentioning

confidence: 99%

Effect of L. Plantarum Y279 and W. Cibaria Y113 on microorganism, lipid oxidation and fatty acid metabolites in Yu jiaosuan, A Chinese tradition fermented snack

Chen,

Liu,

Jiang

et al. 2024

Food Chemistry: X

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Section: Methodsmentioning

confidence: 99%

Effect of L. Plantarum Y279 and W. Cibaria Y113 on microorganism, lipid oxidation and fatty acid metabolites in Yu jiaosuan, A Chinese tradition fermented snack

Chen,

Liu,

Jiang

et al. 2024

Food Chemistry: X

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“…The determination of volatile flavor compounds of sausage samples with reference to the method of Zhao et al ( 18 ). The sample was weighed and sealed in a 15 mL headspace vial, and the parameters of the CTC autosampler were set as follows: heating box temperature 75°C, heating for 45 min, sample extraction for 20 min, and resolving for 5 min; in the gas chromatography without shunt mode, the temperature of the inlet port was set at 250°C, and the carrier gas was helium with a flow rate of 1.0 mL/min under a pressure of 32.0 kPa; the HP-5MS UI column (30 m × 0.25 mm, 0.25 μm) was used.…”

Section: Methodsmentioning

confidence: 99%

Study on simulation effect of physical and chemical characteristics of sausage by sausage model system

Ji,

Zhou,

Zhou

et al. 2024

Front. Nutr.

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IntroductionThe incorporation of Staphylococcus xylosus in sausage production is hypothesized to affect various physicochemical properties and flavor profiles of sausages. This study aimed to evaluate the simulation of these features in a sausage model and establish its applicability for in vitro studies.MethodsBoth a control and an experimental model, inclusive of Staphylococcus xylosus, were assessed for changes in physicochemical indexes (pH and water activity, Aw) and the concentration of flavoring components (esters and aldehydes). Thiobarbituric acid reactive substances (TBARS) values were also measured to evaluate lipid oxidation.ResultsThe introduction of Staphylococcus xylosus resulted in no significant changes in pH and Aw between the sausage and the model. However, there was a considerable increase in the content of volatile flavor compounds, specifically esters and aldehydes, in the experimental groups compared to the control. Additionally, the TBARS values in experimental groups were significantly lower than those in the control group at the end of the testing period.DiscussionThe findings indicate that Staphylococcus xylosus plays a critical role in enhancing the flavor profile of sausages through the increased synthesis of volatile compounds and inhibiting fat oxidation. The sausage model effectively simulated the physicochemical and flavor index responses, demonstrating its potential utility for further in vitro research on sausage fermentation and preservation techniques.

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Research on microbial diversity and nutritional flavor formation of Xianju wheat paste

Xiao,

Feng,

Chen

et al. 2024

J Sci Food Agric

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BACKGROUNDXianju wheat paste, a traditional condiment in Hubei Province, China, possesses nutritional value and a distinctive taste profile. Nevertheless, there remains a dearth of comprehensive comprehension regarding the intricate interplay between the microbial population and its nutritional profile in Xianju wheat paste.RESULTSIt was determined that Xianju wheat paste harbors predominant microbial genera such as Bacillus, Staphylococcus and Aspergillus. The findings from high‐throughput sequencing analysis revealed the presence of 11 bacterial genera in Xianju wheat paste, with relative abundances exceeding 1%. These genera included Bacillus, Staphylococcus, Brevibacterium, Lactobacillus, Allorhizobium‐Neorhizobium‐Pararhizobium‐Rhizobium, Enterobacteriaceae, Pantoea, Brachybacterium, Klebsiella, Escherichia‐Shigella and Ochrobactrum. Furthermore, six fungal genera were identified with relative abundances greater than 1%, specifically Aspergillus, Zygosaccharomyces, Cutaneotrichosporon, Candida, Millerozyma and Rhizopus. The correlation analysis indicated a significant impact of the microbial community and nutritional flavor on the second phase of fermentation in Xianju wheat paste. The predominant bacterium Bacillus in Xianju wheat paste facilitated the production of free amino acids, whereas Staphylococcus exhibited a negative correlation with free amino acid levels. The quantity of volatile compounds in Xianju wheat paste progressively increased during fermentation, with the presence of typical aroma compounds 4‐vinyl‐2‐methoxyphenol significantly associated with Bacillus. This indicated Bacillus notably enhanced the production of aromatic substances. Furthermore, a strong correlation was observed between Staphylococcus and the 18 volatile organic compounds, highlighting their substantial contribution to these aroma compounds.CONCLUSIONThis research indicates that the presence of microbial communities significantly contributes to the development of the nutritional flavor profile in Xianju wheat paste. © 2024 Society of Chemical Industry.

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Effect of fermentation by Pediococcus pentosaceus and Staphylococcus carnosus on the metabolite profile of sausages

Cited by 17 publications

References 41 publications

Effect of L. Plantarum Y279 and W. Cibaria Y113 on microorganism, lipid oxidation and fatty acid metabolites in Yu jiaosuan, A Chinese tradition fermented snack

Effect of L. Plantarum Y279 and W. Cibaria Y113 on microorganism, lipid oxidation and fatty acid metabolites in Yu jiaosuan, A Chinese tradition fermented snack

Study on simulation effect of physical and chemical characteristics of sausage by sausage model system

Research on microbial diversity and nutritional flavor formation of Xianju wheat paste

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