<i>Bifidobacterium animalis</i> A12, a Probiotic Strain That Promotes Glucose and Lipid Metabolism, Improved the Texture and Aroma of the Fermented Sausage
<i>Bifidobacterium animalis</i> A12 was used for the development of fermented sausage. The growth activity, tolerance, and enzyme activity of <i>B. animalis</i> A12 and its contribution to the texture and flavour of fermented sausages were evaluated. Additionally, the sensory...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/2/336 |
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| author | Yan Zhang Yubing Hou Shunliang Zhang Nanqing Jing Hongxing Zhang Yuanhong Xie Hui Liu Jianguo Yan Jianhua Ren Junhua Jin |
| author_facet | Yan Zhang Yubing Hou Shunliang Zhang Nanqing Jing Hongxing Zhang Yuanhong Xie Hui Liu Jianguo Yan Jianhua Ren Junhua Jin |
| author_sort | Yan Zhang |
| collection | DOAJ |
| description | <i>Bifidobacterium animalis</i> A12 was used for the development of fermented sausage. The growth activity, tolerance, and enzyme activity of <i>B. animalis</i> A12 and its contribution to the texture and flavour of fermented sausages were evaluated. Additionally, the sensory texture, flavour components, and amino acid nutrients during the fermentation process were assessed. <i>B. animalis</i> had high tolerance to NaCl and nitrite, and <i>B. animalis</i> A12 had protease and lipase activities. The pH value of sausage fermented with <i>B. animalis</i> A12 was lower than that of sausage fermented without any fermentation strain. Hexanal, heptanal, decanal, cis-2-decanal, and 4-methoxy-benzaldehyde are the unique aldehydes flavour components of fermented sausages in the A12 group. The highest content of volatile flavour substances and amino acids, and the color and texture characteristics of fermented sausage in the experimental group at 18 h were better than those at other times. These results suggest that <i>B. animalis</i> A12 has the potential to be used as a starter culture for im-proving flavour and texture in fermented sausage. |
| first_indexed | 2024-03-09T12:44:03Z |
| format | Article |
| id | doaj.art-9c3fd3639d344f55a6926f56cc866d05 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T12:44:03Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-9c3fd3639d344f55a6926f56cc866d052023-11-30T22:15:03ZengMDPI AGFoods2304-81582023-01-0112233610.3390/foods12020336<i>Bifidobacterium animalis</i> A12, a Probiotic Strain That Promotes Glucose and Lipid Metabolism, Improved the Texture and Aroma of the Fermented SausageYan Zhang0Yubing Hou1Shunliang Zhang2Nanqing Jing3Hongxing Zhang4Yuanhong Xie5Hui Liu6Jianguo Yan7Jianhua Ren8Junhua Jin9Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Detection and Control of Spoilage Organisms and Pesticide Residues in Agricultural Products, Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, ChinaBeijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Detection and Control of Spoilage Organisms and Pesticide Residues in Agricultural Products, Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, ChinaChina Meat Research Center, Beijing 100068, ChinaBeijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Detection and Control of Spoilage Organisms and Pesticide Residues in Agricultural Products, Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, ChinaBeijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Detection and Control of Spoilage Organisms and Pesticide Residues in Agricultural Products, Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, ChinaBeijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Detection and Control of Spoilage Organisms and Pesticide Residues in Agricultural Products, Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, ChinaBeijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Detection and Control of Spoilage Organisms and Pesticide Residues in Agricultural Products, Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, ChinaKey Ningxia Saishang Dairy Co., Ltd., Yinchuan 750299, ChinaKey College of Bioengineering, Beijing Polytechnic, Beijing 100176, ChinaBeijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Detection and Control of Spoilage Organisms and Pesticide Residues in Agricultural Products, Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China<i>Bifidobacterium animalis</i> A12 was used for the development of fermented sausage. The growth activity, tolerance, and enzyme activity of <i>B. animalis</i> A12 and its contribution to the texture and flavour of fermented sausages were evaluated. Additionally, the sensory texture, flavour components, and amino acid nutrients during the fermentation process were assessed. <i>B. animalis</i> had high tolerance to NaCl and nitrite, and <i>B. animalis</i> A12 had protease and lipase activities. The pH value of sausage fermented with <i>B. animalis</i> A12 was lower than that of sausage fermented without any fermentation strain. Hexanal, heptanal, decanal, cis-2-decanal, and 4-methoxy-benzaldehyde are the unique aldehydes flavour components of fermented sausages in the A12 group. The highest content of volatile flavour substances and amino acids, and the color and texture characteristics of fermented sausage in the experimental group at 18 h were better than those at other times. These results suggest that <i>B. animalis</i> A12 has the potential to be used as a starter culture for im-proving flavour and texture in fermented sausage.https://www.mdpi.com/2304-8158/12/2/336fermented sausage<i>Bifidobacterium animalis</i> A12hydrolysed amino acidsvolatile flavour compounds |
| spellingShingle | Yan Zhang Yubing Hou Shunliang Zhang Nanqing Jing Hongxing Zhang Yuanhong Xie Hui Liu Jianguo Yan Jianhua Ren Junhua Jin <i>Bifidobacterium animalis</i> A12, a Probiotic Strain That Promotes Glucose and Lipid Metabolism, Improved the Texture and Aroma of the Fermented Sausage Foods fermented sausage <i>Bifidobacterium animalis</i> A12 hydrolysed amino acids volatile flavour compounds |
| title | <i>Bifidobacterium animalis</i> A12, a Probiotic Strain That Promotes Glucose and Lipid Metabolism, Improved the Texture and Aroma of the Fermented Sausage |
| title_full | <i>Bifidobacterium animalis</i> A12, a Probiotic Strain That Promotes Glucose and Lipid Metabolism, Improved the Texture and Aroma of the Fermented Sausage |
| title_fullStr | <i>Bifidobacterium animalis</i> A12, a Probiotic Strain That Promotes Glucose and Lipid Metabolism, Improved the Texture and Aroma of the Fermented Sausage |
| title_full_unstemmed | <i>Bifidobacterium animalis</i> A12, a Probiotic Strain That Promotes Glucose and Lipid Metabolism, Improved the Texture and Aroma of the Fermented Sausage |
| title_short | <i>Bifidobacterium animalis</i> A12, a Probiotic Strain That Promotes Glucose and Lipid Metabolism, Improved the Texture and Aroma of the Fermented Sausage |
| title_sort | i bifidobacterium animalis i a12 a probiotic strain that promotes glucose and lipid metabolism improved the texture and aroma of the fermented sausage |
| topic | fermented sausage <i>Bifidobacterium animalis</i> A12 hydrolysed amino acids volatile flavour compounds |
| url | https://www.mdpi.com/2304-8158/12/2/336 |
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