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| Effect of Staphylococcus xylosus YCC3 on the Quality of Fermented Sausage |
| DONG Yingying, LIU Ying, LI Xiaodong, HE Ning, ZHU Yingchun |
| School of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030800, China |
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Abstract Fermented sausages are rich in nutrients, have a unique flavor, and boast a long shelf life. However, naturally fermented sausages are often plagued by contamination by spoilage microorganisms and unstable quality. As a result, the addition of starter cultures is commonly employed to enhance sausage quality. In this study, the effect of Staphylococcus xylosus YCC3 on improving the quality of fermented sausage was investigated by measuring the pH, water activity (aw), color, texture characteristics, pigment content, thiobarbituric acid reactive substances (TBARS) value, peroxide value (POV), and nitrite content during the ripening process. Fermented sausage prepared with only acidifiers served as control. Additionally, the free amino acid content and sensory evaluation of the final products were determined. The results showed that compared with the control group, inoculation with S. xylosus YCC3 improved the color and texture characteristics of the sausage, promoted the decrease in the pH, significantly lowered the TBARS value and POV (P < 0.05), and reduced the generation of nitrite. At the end of ripening, a total of 16 free amino acids were identified in both fermented sausages, and the contents of total amino acids, sweet amino acids, umami amino acids, and essential amino acids in the YCC3 group was significantly higher than those observed in the control group (P < 0.05). Inoculation with S. xylosus YCC3 improved the sensory score of fermented sausage. In conclusion, inoculation with S. xylosus YCC3 was able to improve the physicochemical properties of fermented sausage and enrich its amino acid content while ensuring its safety for consumption.
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2025, Vol. 39 
