Functional Characteristics of Lactobacillus and Yeast Single Starter Cultures in the Ripening Process of Dry Fermented Sausage

Abstract

Dry fermented sausage is popular among the world because of its rich nutrition and unique flavor. Starter cultures play an important role in the quality of dry fermented sausage. In this study, probiotics lactic acid bacteria Lactobacillus delbrueckii N102, Latilactobacillus sakei H1-5, Debaryomyces hansenii Y4-1, and Wickerhamomyces anomalus Y12-3 were isolated from food-borne materials. The physicochemical properties, microbial populations, TBARS, lipolysis, proteolysis, and volatile flavor compounds of dry fermented sausages with different starter cultures were evaluated comparatively during the ripening process. The results showed that both L. delbrueckii N102 and L. sakei H1-5 grow well and could rapidly reduce the pH value of the products. At the same time, they could significantly reduce the number of Enterobacter putrefaciens, so as to ensure the safety of the products. In addition, the strains N102 promoted the formation of flavor compounds 2,3-butanedione, 3-hydroxy-2-butanone, and carnosine, whereas taurine content of batch H1-5 was significantly increased, while yeast y4-1 and y12-3 could also grow faster in sausage and promoted the esters and alcohols formation such as ethyl acetate and linalool, with the formation of γ-aminobutyric acid by y4-1. Compared with lactic acid bacteria, yeasts showed to contribute more in flavor formation and effective inhibition of lipid oxidation. The starter cultures played different roles in flavor contribution and had obvious differentiation in the ripening process of dry fermented sausage.

Comparison of the Effect of Enhancing Dry Fermented Sausages with Salvia hispanica and Nigella sativa Seed on Selected Physicochemical Properties Related to Food Safety during Processing

“…This tendency could be explained due to the growth of LAB. The main function of this bacteria is to reduce the pH through the production of lactic acid from the fermentation of sugars [39]. However, the production of acids also depends on the concentration and type of sugars added and the diameter of the sausages [40].…”

Antioxidant Activity, Microbiological Quality, and Acceptability of Spontaneously Fermented Shrimp Sausage (Litopenaeus vannamei)

“…e total LAB were calculated using total plate count with three repetitions [24]. First, all the tools and materials to be used were sterilized in an autoclave at 121 °C for 15 min at a pressure of 1 atm and used to create a liquid medium.…”

“…erefore, the LAB generation during the fermentation process is implicated to reduce the pH matrix through the production of lactic acid from the fermentation of sugar [24].…”

Ciências Agrárias inovações e impactos na sociedade

“…Vale ressaltar que, a redução de microrganismos nocivos à saúde no trato intestinal é um dos principais benefícios da utilização de probióticos. Nesse contexto, Liu et al (2021) estudaram os probióticos Lactobacillus delbrueckii N102, Latilactobacillus sakei H1-5, Debaryomyces hansenii Y4-1 e Wickerhamomyces anomalus Y12-3. Os autores verificaram que ambos os Lactobacillus delbrueckii N102 e Lactobacillus sakei H1-5 crescem bem e podem reduzir rapidamente o valor do pH do alimento e ao mesmo tempo reduziram significativamente o número de Enterobacter putrefaciens, de modo a garantir a segurança do alimento.…”