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| Effects of Co-fermentation with Kocuria rhizophila and Lactiplantibacillus plantarum on Sausage Quality and Bacterial Community |
| CHEN Junfei, SHEN Hui, ZHANG Keming, TANG Huihua, HU Yongjin, XIAO Hua, LI Hong, LIU Biqin, SHI Qiao |
| 1. Institute of Agro-product Processing, Yunnan Academy of Agricultural Sciences, Kunming 650223, China; 2. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; 3. Yunnan Xiwang Shuangsheng Supply Chain Group Co. Ltd., Kunming 650223, China |
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Abstract In this study, a combination of Kocuria rhizophila AP1 and Lactiplantibacillus plantarum L was used as a starter culture for fermented sausages, and naturally fermented sausages were used as blank controls. The effects of co-fermentation with K. rhizophila AP1 and L. plantarum L on sausage quality were explored by measuring the pH value, moisture content, water activity, residual nitrite, texture, color difference, free amino acid content, and viable bacterial count. The results showed that after inoculation of the starter culture, the pH value, and nitrite content were significantly reduced (P < 0.05), indicating high safety; the hardness and chewiness were improved as well as the brightness and color, and the release of free amino acids from fermented sausages was promoted, thus improving its sensory quality. Moreover, the inoculation treatment enhanced the competitiveness of dominant bacteria and inhibited the growth of harmful bacteria. K. rhizophila AP1 was positively correlated with the production of most free amino acids. Therefore, co-fermentation with Kocuria and lactic acid bacteria can improve the quality and safety of sausages.
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CHEN Gehui, HUANG Qi, HU Chuanfeng, SHEN Lingwei, WU Wenjin, XIONG Guangquan, YU Wei, QIAO Yu, TU Ziyi, WANG Chao. Effect of Addition of Different Amounts of Crayfish Shell Powder on the Flavor of Fermented Crayfish Paste[J]. Meat Research, 2025, 39(2): 18-24. |
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2025, Vol. 39 
