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| Changes of Microbial Flora during the Fermentation of Salami and Their Effect on Flavor |
| WEI Youbing1,2, WU Xiang1,3,*, ZHOU Hui1,2, XU Baocai1,4, LI Xinfu1,2 |
| 1.State Key Laboratory of Meat Processing and Quality Control, Jiangsu Yurun Meat Industry Co. Ltd., Nanjing 211806, China; 2.Ma’anshan Yurun Food Co. Ltd., Ma’anshan 243000, China; 3.School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; 4.School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China |
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Abstract This study examined the changes of microbial flora and flavor compounds during the processing of Milan Salami. The results showed that lactic acid bacteria, Staphylococcus, yeast and mold were the dominant microbes during the fermentation process. Microbial counts showed an initial significant increase (P < 0.05) followed by a decrease with prolonged fermentation time. Microbial growth mainly occurred from the end of the high temperature fermentation stage to day 15 of fermentation. A total of 58 volatile flavor substances were identified in Milan Salami by gas chromatography-mass spectrometry, including 12 hydrocarbons, 12 alcohols, 10 aldehydes, 4 esters, 7 keto acids, 5 phenol ethers, and 8 other compounds. The microorganisms responsible for the fermentation process played a vital role in the formation of these flavor compounds.
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2018, Vol. 32 
