Effects of starter culture inoculation on microbial community diversity and food safety of Chinese Cantonese sausages by high-throughput sequencing

Abstract

Effects of starter culture composed of Lactobacillus sakei, Pediococcus pentosaceus, Staphylococcus xylosus and Staphylococcus carnosus at the ratios (w/w) of 1:1:1:1 on bacterial community diversity and food safety of Chinese Cantonese sausages were demonstrated by highthroughput sequencing technology. At genus level, spoilage organisms and pathogenic bacteria such as Vibrio spp., Acinetobacter spp., Enterobacter spp., Yersinia spp. accounted for 54.13%, 10.01%, 6.94% and 5.35% of bacterial in the initial fermentation of spontaneous sausage, and the dominant bacteria of Lactobacillus spp. reached 84.61% on day 20. Accordingly, the total proportion of Pediococcus spp., Lactobacillus spp. and Staphylococcus spp. were present higher than 98% during fermentation in fermented sausage by starter culture inoculation, and Pediococcus spp. was dominant genus and increased from 53.53 to 74.09% during whole fermentation process. Moreover, the histamine accumulation was lower 84.17% in sausage fermented by starter culture inoculation than that of spontaneous sausage, suggesting that starter culture could decrease histamine accumulation of sausages significantly (P \ 0.01). These results revealed that the starter culture inoculation was conducive to improve the microbial quality and food safety of Chinese Cantonese sausages.

Comparative efficacy of sodium lactate and Natamycin against discoloration and spoilage of fresh beef during chilled storage

“…The TVBN values in beef samples during storage at 4 °C are given in Figure 1b. The initial TVB-N values were 7.18 mg/100 g, 6.55 mg/100 g and 7.53 mg/100 g in Group C, Group SL and Group NA, respectively, which were all lower than 10 mg/100 g and indicative of good meat quality (Wang et al, 2021;Tian et al, 2017). However, a significant (p < 0.05) different increase patterns of TVB-N contents was presented in control and preservative treatment along with storage.…”

Development of Healthier and Functional Dry Fermented Sausages: Present and Future

“…Likewise, Cheng et al [90] obtained a 43% reduction of residual nitrite content due to the inoculation of Lactiplantibacillus plantarum GIM 1.191, Pediococcus pentosaceus GIM 1.428, and Debaryomyces hansenii GIM 2.184 in the production of Chinese Cantonese sausage. Wang et al [91] reported a similar effect in the production of Chinese Cantonese sausage with a multi-species starter culture (Lactobacillus sakei, Pediococcus pentosaceus, Staphylococcus xylosus, and Staphylococcus carnosus) in relation to non-inoculated sausage.…”

“…These authors indicated significant reduction in the formation of total nitrosamine content as well as in N-nitrosodimethylamine, N-nitrosodiethylamine, and N-nitrosopyrrolidine during processing. One of the possible explanations for the effect of starter culture in the residual nitrite content and formation of nitrosamines is the pH drop and limiting the availability of precursors (nitrite and amines) [91,92]. However, it seems that other factors may affect the relation between the use of starter cultures and residual nitrite content due to the significant differences in pH and a w along with a non-significant difference in the residual nitrite content between inoculated (Lactiplantibacillus plantarum GM77 and Staphylococcus xylosus GM92) and non-inoculated fermented and cooked sucuk sausages [93].…”

Proteomics analysis to investigate the effect of sodium lactate on color stability of beef longissimus lumborum muscle during chilled s torage

“…The initial TVB-N level was 7.25 mg/100 g and 7.47 mg/100 g in Group C and Group SL, respectively, suggesting a good meat quality (Wang et al, 2021;Tian et al, 2017). Subsequently, the TVB-N level in Group C increased and reached the rejection level on the 3 rd day.…”