Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages
Effects of a starter culture composed of Lactobacillus sakei, Pediococcus pentosaceus, Staphylococcus xylosus and S. carnosus at the ratios (m/m) of 1:1:1:1 on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages were demonstrated. In starter culture-inoculated sausages, Lac...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2022-03-01
|
| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453021001051 |
| _version_ | 1797725409280786432 |
|---|---|
| author | Hongyang Ren Yuanpeng Deng Xinhui Wang |
| author_facet | Hongyang Ren Yuanpeng Deng Xinhui Wang |
| author_sort | Hongyang Ren |
| collection | DOAJ |
| description | Effects of a starter culture composed of Lactobacillus sakei, Pediococcus pentosaceus, Staphylococcus xylosus and S. carnosus at the ratios (m/m) of 1:1:1:1 on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages were demonstrated. In starter culture-inoculated sausages, Lactobacillus spp., Pediococcus spp. and Staphylococcus spp. were predominant bacterial genus and their relative abundances ranged from 70.14% to 25.98%, 57.66% to 14.08%, and 15.71% to 13.40% during fermentation, respectively. Accordingly, Lactobacillus spp. and Weissella spp. were predominant bacterial genus and their relative abundances ranged from 63.14% to 24.70% and 49.40% to 11.96% during spontaneous fermentation, respectively. Furthermore, the abundances of undesirable microorganisms such as Yersinia spp., Enterobacter spp., Acietobacter spp. and Psychrobacter spp. were lower than that of the control. The levels of histamine, putrescine, tyramine and cadaverine in Chinese Sichuan sausages with starter cultures inoculation were significantly lower (P < 0.05) than that of the control, and were decreased by 83.09%, 69.38%, 51.87% and 57.20%, respectively, at the end of the ripening. These results revealed that the starter cultures inoculation was a better alternative for microbial quality improvement and biogenic amine reduction of Chinese Sichuan sausages with good sensory attributes. |
| first_indexed | 2024-03-12T10:30:48Z |
| format | Article |
| id | doaj.art-7d571dda9b734613a24fcc440ce006e1 |
| institution | Directory Open Access Journal |
| issn | 2213-4530 |
| language | English |
| last_indexed | 2024-03-12T10:30:48Z |
| publishDate | 2022-03-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj.art-7d571dda9b734613a24fcc440ce006e12023-09-02T09:12:48ZengTsinghua University PressFood Science and Human Wellness2213-45302022-03-01112341348Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausagesHongyang Ren0Yuanpeng Deng1Xinhui Wang2School of Chemistry and Chemical Engineering, Southwest Petroleum University, Chengdu 610500, ChinaSchool of Chemistry and Chemical Engineering, Southwest Petroleum University, Chengdu 610500, ChinaMeat-processing Application Key Laboratory of Sichuan Province, College of Food and Bioengineering, Chengdu University, Chengdu 610106, China; Corresponding author.Effects of a starter culture composed of Lactobacillus sakei, Pediococcus pentosaceus, Staphylococcus xylosus and S. carnosus at the ratios (m/m) of 1:1:1:1 on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages were demonstrated. In starter culture-inoculated sausages, Lactobacillus spp., Pediococcus spp. and Staphylococcus spp. were predominant bacterial genus and their relative abundances ranged from 70.14% to 25.98%, 57.66% to 14.08%, and 15.71% to 13.40% during fermentation, respectively. Accordingly, Lactobacillus spp. and Weissella spp. were predominant bacterial genus and their relative abundances ranged from 63.14% to 24.70% and 49.40% to 11.96% during spontaneous fermentation, respectively. Furthermore, the abundances of undesirable microorganisms such as Yersinia spp., Enterobacter spp., Acietobacter spp. and Psychrobacter spp. were lower than that of the control. The levels of histamine, putrescine, tyramine and cadaverine in Chinese Sichuan sausages with starter cultures inoculation were significantly lower (P < 0.05) than that of the control, and were decreased by 83.09%, 69.38%, 51.87% and 57.20%, respectively, at the end of the ripening. These results revealed that the starter cultures inoculation was a better alternative for microbial quality improvement and biogenic amine reduction of Chinese Sichuan sausages with good sensory attributes.http://www.sciencedirect.com/science/article/pii/S2213453021001051Bacterial communityBiogenic amineChinese sausagesHigh-throughput sequencing technologyStarter cultures |
| spellingShingle | Hongyang Ren Yuanpeng Deng Xinhui Wang Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages Food Science and Human Wellness Bacterial community Biogenic amine Chinese sausages High-throughput sequencing technology Starter cultures |
| title | Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages |
| title_full | Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages |
| title_fullStr | Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages |
| title_full_unstemmed | Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages |
| title_short | Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages |
| title_sort | effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in chinese sichuan sausages |
| topic | Bacterial community Biogenic amine Chinese sausages High-throughput sequencing technology Starter cultures |
| url | http://www.sciencedirect.com/science/article/pii/S2213453021001051 |
| work_keys_str_mv | AT hongyangren effectofacompoundstarterculturesinoculationonbacterialprofileandbiogenicamineaccumulationinchinesesichuansausages AT yuanpengdeng effectofacompoundstarterculturesinoculationonbacterialprofileandbiogenicamineaccumulationinchinesesichuansausages AT xinhuiwang effectofacompoundstarterculturesinoculationonbacterialprofileandbiogenicamineaccumulationinchinesesichuansausages |