Construction and Evaluation of Synthetic Microbiota as a Starter Culture for Flavor Improvement in Fermented Sausage
ZHAO Linyu, YANG Juanchun, ZHONG Guixia, YANG Peng, LIU Dengyong, LI Ruren, RONG Liangyan
National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural Products, College of Food Science and Technology, Bohai University, Jinzhou 121013, China
Abstract：By analyzing the dominant bacterial genera (relative abundance > 1%), co-occurring genera (Spearman correlation coefficient |ρ| > 0.5, P < 0.05) and flavor-producing ability of genera in spontaneously fermented sausage, the core bacterial community responsible for regulating the typical flavor of fermented sausage were identified. Based on this, a synthetic microbiota was constructed and evaluated for its efficacy in improving the sensory and flavor profile of fermented sausage using imported commercial starters as the control. The results showed that the core bacterial genera of spontaneously fermented sausage were Staphylococcus, Lactobacillus, Pseudomonas and Streptococcus. The synthetic microbiota consisting of Lactobacillus sakei, Streptococcus thermophilus, Staphylococcus equorum and Staphylococcus xylosus as representative species of these genera were more effective in improving the sensory characteristics and flavor of fermented sausage than the commercial starter cultures. Specifically, the former had a clean and sweet aroma as well as light sour and salty taste and metallic odor, and contained significantly higher contents of aldehydes and aromatic hydrocarbons than the latter (P < 0.05).
赵拎玉，杨娟春，钟桂霞，杨 鹏，刘登勇，李儒仁，荣良燕. 合成菌群的构建及其对发酵香肠风味的改良效果[J]. 肉类研究, 2021, 35(11): 16-23.
ZHAO Linyu, YANG Juanchun, ZHONG Guixia, YANG Peng, LIU Dengyong, LI Ruren, RONG Liangyan. Construction and Evaluation of Synthetic Microbiota as a Starter Culture for Flavor Improvement in Fermented Sausage. Meat Research, 2021, 35(11): 16-23.
2021, Vol. 35 
