Effect of Starter Cultures on Quality of Fermented Sausages

Abstract

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Characterization of Turkish dry fermented sausage produced with spontaneous microbiota and some lactic acid bacteria mixed culture

“…The S1 and S2 sucuk groups had higher hardness values on the last day of storage (p<0.05). It has been reported that the decrease in pH and water activity due to microbial activity during ripening process give final sucuk product its unique texture and consistency that makes it easy to slice (Hwang et al, 2023). In terms of adhesiveness values, a significant difference was determined between the sucuk groups on all days of the storage (p<0.05).…”

Influence of Different Starter Cultures on Physical–Chemical, Microbiological, and Sensory Characteristics of Typical Italian Dry-Cured “Salame Napoli”

“…However, the external color of the SM salami showed a higher (p > 0.05) yellowish (b*) value than SR, likely affected by the homogeneous growth of molds on the entire external surface [46]. SR exhibited a higher (p > 0.05) redness (a*) value than SM, probably due to the presence of Staphylococcus carnosus in the starter cultures, which helps maintain the red color [47]. The hue angle value was significantly affected (p < 0.05) by the use of a different starter culture, showing a significantly (p < 0.01) higher value in the external surface of SR than SM.…”

Lipid Hydrolysis, Oxidation, and Fatty Acid Formation Pathway Mapping of Synergistically Fermented Sausage and Characterization of Lipid Mediating Genes

“…The comparison of B1B3D24 and B2B3 in Figure C shows a superactive positive pathway in FA(22:0) to FA(24:0); FA(16:1) to FA(18:1) and to FA(18:2); and FA(18:3) to FA(20:3). A study also shows that the presence of essential fatty acids including oleic acid, linoleic acid, γ-linolenic acid, and isotopomers of ω3 and ω6 fatty acids increased as a result of starter cultures of LAB, which enhances lipid hydrolysis and metabolism. , …”

“…The increase and decrease of TTA are mainly related to the change in lactic acid production and protein hydrolysis, and the same result was also seen in Hwang et al ( 2010), indicating that the main reason behind this can be related to the production of lactic acid and the presence of free amine group. 38,39 The highest TTA was observed in B1B3D24 followed by B2B3D24 and B2B3 sausage samples at 25 days of fermentation. The increase in TTA is associated with the glucose pathway in the synthesis of lactic acid during the fermentation stage.…”

“…A study also shows that the presence of essential fatty acids including oleic acid, linoleic acid, γ-linolenic acid, and isotopomers of ω3 and ω6 fatty acids increased as a result of starter cultures of LAB, which enhances lipid hydrolysis and metabolism. 38,64 From the fatty acid biosynthesis pathway, the B1B3D24 sausage sample shows the highest interaction to palmitoleic acid/ω-7 (FA(16:1)), oleic acid/ω-9 (FA(18:1)), linoleic acid (FA(18:2)), α-linolenic acid (FA(18:3)), eicosatrienoic acid/ ω-3 (FA(20:3)), arachidonic acid/ω-6 (FA(20:4)), 4,8,12,15,18-eicosapentaenoic acid (FA(20:5)), behenic acid (FA(22:0)), and lignoceric acid (FA(24:0)).…”