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| Effect of Lactic Acid Bacterial Fermentation on Flavor Formation in Model Air-Dried Sausage System |
| CHEN Qian, DOU Qingzhe, LI Jiatong, LU Jiasheng, LI Xiang’ao, GAO Yuan, LI Huiyao, WANG Huiping |
| College of Food Science, Northeast Agricultural University, Harbin 150030, China |
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Abstract The effect of inoculation with different lactic acid bacteria (Lactiplantibacillus plantarum, Weissella hellenica, and Latilactobacillus sakei) on flavor formation in a model air-dried sausage system was explored in this study. A model sausage system not inoculated with lactic acid bacteria served as a control. The pH, lactic acid bacterial count, and degradation of sarcoplasmic proteins in each group were measured on days 0, 2, 4, and 6 of fermentation and the contents of biogenic amines were measured on day 6. Meanwhile, changes in the flavor profile of the model sausage system before and after fermentation were analyzed by electronic nose and gas chromatography-mass spectrometry. The results showed that for all inoculated groups, the pH decreased and the lactic acid bacterial count increased gradually as the fermentation progressed. All strains showed the ability to degrade sarcoplasmic proteins, with L. plantarum being the strongest degrader. Both L. plantarum and L. sakei could inhibit histamine accumulation. There was a great difference in volatile compound contents between the inoculated and control groups: the alcohols, acids, and esters contents increased significantly in the inoculated groups compared to the control group (P < 0.05), and the L. plantarum inoculated group exhibited the highest contents of acids (57.51 μg/kg), esters (25.95 μg/kg), and alkanes (2.02 μg/kg). The above results indicated that L. plantarum can promote flavor formation in the model air-dried sausage system and has the potential to be used as starter culture.
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2026, Vol. 40 
