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| Effects of Inoculating Lactic Acid Bacterial Starter Cultures on the Microbial Flora Dynamic Change and Sensory Quality of Air-Dried Sausage during the Ripening Process |
| CHEN Yuanyuan, LIU Wenxiu, MA Kaihua, YANG Hua, MA Lizhen |
| 1.College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China; 2.Tianjin Key Laboratory of Agricultural Animal Breeding and Healthy Husbandry, College of Animal Science and Veterinary Medicine, Tianjin Agricultural University, Tianjin 300384, China |
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Abstract In order to study the effects of lactic acid bacterial (LAB) starter cultures on microbial quantity, microbial diversity and sensory quality during the ripening of air-dried sausage, three commercial mixed-strain starter cultures, namely SHI-59 (Staphylococcus xylose + Pediococcus pentosus + Lactobacillus plantarum), WBL-45 (Staphylococcus xylose + Staphylococcus carnosus + Lactobacillus sake), and PRO-MIX5 (Staphylococcus xylose + Lactobacillus sake + Lactobacillus paraplantarum) were separately inoculated into ground meat and fermented for 12 days to produce airdried sausage, and non-inoculated sausage was served as the control group. Samples were taken on days 0, 3, 6, 9 and 12 of ripening to determine the changes in LAB count, total viable count (TVC), Enterobacteriaceae, Pseudomonas and Staphylococcus counts. The samples on days 6 and 12 were analyzed by 16S rDNA high-throughput sequencing, and sensory evaluation was carried out on sausage on day 12. The results showed that LAB count, TVC, the numbers of Enterobacteriaceae, Pseudomonas and Staphylococcus increased first and then decreased with ripening time. SHI and WBL grew and multiplied rapidly in ground meat, and TVC, and the numbers of Enterobacteriaceae and Pseudomonas significantly decreased in the WBL group (P < 0.05), which was found to be beneficial to improve the safety and quality of air-dried sausage. The number of Staphylococcus in the SHI, WBL and PRO groups was significantly higher than that in the control group (P < 0.05), and the increase in Staphylococcus was found to have a positive effect on the formation of the color and flavor of sausages. The analysis of microbial diversity showed that air-dried sausages contained mainly Firmicutes, Proteobacteria and Actinomycetes at the phylum level, among which Firmicutes was the dominant phylum for the four groups, and that the relative abundance of Firmicutes was the highest in the WBL group. The relative abundance of Lactobacillus and Vogococcus in the three inoculated groups was higher than that in the control group. The results of texture analysis and sensory evaluation showed that the combination of LAB starter cultures and a blend of fermented bovine bone flavoring and antioxidants (FBFA) could synergistically improve the sensory quality of air-dried sausage. WBL fermented sausage had a unique flavor and good sensory quality.
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2022, Vol. 36 
