Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages
The effect of a proteolytic starter culture isolated from Nanx Wudl, on microbiological, biochemical and organoleptic attributes of dry fermented sausages was investigated during processing. Based on preliminary screening, the combination of Staphylococcus xylosus SX16 and Lactobacillus plantarum CM...
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| Format: | Article |
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Tsinghua University Press
2021-01-01
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| Serier: | Food Science and Human Wellness |
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| Online adgang: | http://www.sciencedirect.com/science/article/pii/S2213453020301555 |
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| author | Xi Chen Ruifang Mi Biao Qi Suyue Xiong Jiapeng Li Chao Qu Xiaoling Qiao Wenhua Chen Shouwei Wang |
| author_facet | Xi Chen Ruifang Mi Biao Qi Suyue Xiong Jiapeng Li Chao Qu Xiaoling Qiao Wenhua Chen Shouwei Wang |
| author_sort | Xi Chen |
| collection | DOAJ |
| description | The effect of a proteolytic starter culture isolated from Nanx Wudl, on microbiological, biochemical and organoleptic attributes of dry fermented sausages was investigated during processing. Based on preliminary screening, the combination of Staphylococcus xylosus SX16 and Lactobacillus plantarum CMRC6, showing excellent proteolytic activity in vitro, was selected as the multi-strain starter (starter LS). For comparison, the single-strain starter culture of L. plantarum CMRC6 (starter LB) and non-inoculated control were also tested. During fermentation, lactic acid bacteria and staphylococci dominated the microbiota and suppressed the Enterobacteriaceae growth in LS-inoculated sausages. The addition of LS starter accelerated acidification and proteolysis during ripening, improving the contents of total free amino acids and several essential free amino acids (Phe, Ile and Leu). Volatile compounds analysis revealed that LS-fermented sausage showed the highest abundance of 3-methyl-1-butanol, probably due to the inoculated S. xylosus. The inoculation of LS starter improved the sensory properties of sausages, especially the flavor attribute. Therefore, S. xylosus SX16 and L. plantarum CMRC6 are promising candidates for inclusion as multi-strain starters in the manufacture of gourmet fermented dry sausage. |
| first_indexed | 2024-03-12T10:27:45Z |
| format | Article |
| id | doaj.art-54a85cf25d0c46678d106d14c3c316ad |
| institution | Directory Open Access Journal |
| issn | 2213-4530 |
| language | English |
| last_indexed | 2025-02-16T09:19:31Z |
| publishDate | 2021-01-01 |
| publisher | Tsinghua University Press |
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| series | Food Science and Human Wellness |
| spelling | doaj.art-54a85cf25d0c46678d106d14c3c316ad2025-02-03T05:21:09ZengTsinghua University PressFood Science and Human Wellness2213-45302021-01-011011322Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausagesXi Chen0Ruifang Mi1Biao Qi2Suyue Xiong3Jiapeng Li4Chao Qu5Xiaoling Qiao6Wenhua Chen7Shouwei Wang8China Meat Research Center, Beijing 100068, China; Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, ChinaChina Meat Research Center, Beijing 100068, China; Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, ChinaChina Meat Research Center, Beijing 100068, China; Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, ChinaChina Meat Research Center, Beijing 100068, China; Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, ChinaChina Meat Research Center, Beijing 100068, China; Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, ChinaChina Meat Research Center, Beijing 100068, China; Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, ChinaChina Meat Research Center, Beijing 100068, China; Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, ChinaChina Meat Research Center, Beijing 100068, China; Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, ChinaChina Meat Research Center, Beijing 100068, China; Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China; Corresponding author at: China Meat Research Center, Beijing 100068, China.The effect of a proteolytic starter culture isolated from Nanx Wudl, on microbiological, biochemical and organoleptic attributes of dry fermented sausages was investigated during processing. Based on preliminary screening, the combination of Staphylococcus xylosus SX16 and Lactobacillus plantarum CMRC6, showing excellent proteolytic activity in vitro, was selected as the multi-strain starter (starter LS). For comparison, the single-strain starter culture of L. plantarum CMRC6 (starter LB) and non-inoculated control were also tested. During fermentation, lactic acid bacteria and staphylococci dominated the microbiota and suppressed the Enterobacteriaceae growth in LS-inoculated sausages. The addition of LS starter accelerated acidification and proteolysis during ripening, improving the contents of total free amino acids and several essential free amino acids (Phe, Ile and Leu). Volatile compounds analysis revealed that LS-fermented sausage showed the highest abundance of 3-methyl-1-butanol, probably due to the inoculated S. xylosus. The inoculation of LS starter improved the sensory properties of sausages, especially the flavor attribute. Therefore, S. xylosus SX16 and L. plantarum CMRC6 are promising candidates for inclusion as multi-strain starters in the manufacture of gourmet fermented dry sausage.http://www.sciencedirect.com/science/article/pii/S2213453020301555Staphylococcus xylosusproteolytic activityLactobacillus plantarumNanxWudlfermented sausage |
| spellingShingle | Xi Chen Ruifang Mi Biao Qi Suyue Xiong Jiapeng Li Chao Qu Xiaoling Qiao Wenhua Chen Shouwei Wang Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages Food Science and Human Wellness Staphylococcus xylosus proteolytic activity Lactobacillus plantarum Nanx Wudl fermented sausage |
| title | Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages |
| title_full | Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages |
| title_fullStr | Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages |
| title_full_unstemmed | Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages |
| title_short | Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages |
| title_sort | effect of proteolytic starter culture isolated from chinese dong fermented pork nanx wudl on microbiological biochemical and organoleptic attributes in dry fermented sausages |
| topic | Staphylococcus xylosus proteolytic activity Lactobacillus plantarum Nanx Wudl fermented sausage |
| url | http://www.sciencedirect.com/science/article/pii/S2213453020301555 |
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