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

Zhang, Di; Yang, Peng; Liu, K. Y.; Liu, Wu; Li, Guoliang; Zhang, Huan; Ma, Xiangrong; Rong, Liangyan; Li, Ruren

doi:10.1016/j.fochx.2023.100838

Cited by 3 publications

(1 citation statement)

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“…Traditional dry sausages are renowned for their distinctive flavor and rich nutritional content, making the assessment of flavor and nutritional composition paramount in gauging their quality. Among the various flavor attributes, fruity and floral aromas stand out as pivotal flavors that distinguish product quality and significantly contribute to the overall sensory profile of fermented sausages. , Branched-chain esters, especially ethyl 2-methylpropanoate, ethyl 3-methylbutyrate, and ethyl 2-methylbutyrate, assume a key role in contributing to fruity and floral notes to the final product . Notably, these branched-chain esters possess remarkably low odor thresholds, typically falling within the range of 0.01 to 0.4 parts per billion (ppb) .…”

Section: Introductionmentioning

confidence: 99%

Fungal–Bacterial Mutualism: Species and Strain-Dependent Simultaneous Modulation of Branched-Chain Esters and Indole Derivatives in Fermented Sausages through Metabolite Cross-Feeding

Rong,

Liu,

et al. 2024

J. Agric. Food Chem.

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The precise impact of species and strain diversity on fungal−bacterial interactions and the overall community functioning has remained unclear. First, our study revealed how Debaryomyces hansenii influences diverse bacteria to accumulate key metabolites in a simulated fermented food system. For flavor, D. hansenii promoted the accumulation of branched-chain esters in Staphylococcus xylosus by promoting growth and facilitating the precursor branched-chain acids transformations but hindered the accumulation of Staphylococcus equorum. Furthermore, fungal−bacterial interactions displayed diversity among S. equorum strains. For bioactive compounds, species and strain diversity of lactic acid bacteria (LAB) also influences the production of indole derivatives. Then, we investigated specific metabolic exchanges under reciprocal interaction. Amino acids, rather than vitamins, were identified as the primary drivers of the bacterial growth promotion. Moreover, precursor transformations by D. hansenii played a significant role in branched-chain esters production. Finally, a synthetic community capable of producing high concentrations of branched-chain esters and indole derivatives was successfully constructed. These results provide valuable insights into understanding and designing synthetic communities for fermented sausages.

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