Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages

Xiao, Yaqing; Liu, Yingnan; Chen, Conggui; Xie, Tingting; Li, Peijun

doi:10.1016/j.foodres.2020.109247

Cited by 141 publications

(130 citation statements)

References 34 publications

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“…Therefore, from the initial and final values, an increase in the free amino acid content of 3.22, 3.33 and 3.58 times for the CNT, EQU and SAP batches can be observed, respectively. Similar increases were observed by other authors during the ripening of other sausage types [26,66]. Increases during ripening described in the literature are highly variable (around 1.2 times [12,27,69], around 1.5 times [65], around 2.5 times [23,61,70] or even more than 4 times [71]).…”

Section: Effect On Proteolytic Changes During the Manufacturing Processsupporting

confidence: 88%

“…There are, however, studies in which no increase [23] or a small reduction [12] was observed in control batches prepared in studies to determine the effect of the addition of starter cultures. As occurred in the present study, several authors reported that the addition of starter cultures always increased the release of free amino acids during the sausage ripening [14,15,23,26,71], which undoubtedly proves the participation of peptidases of microbial origin in the release of amino acids during the maturation of sausages.…”

Section: Effect On Proteolytic Changes During the Manufacturing Processsupporting

confidence: 86%

“…However, in agreement with our observations, some other works [12,23,61,65,66,72,74] pointed out the abundance of Arg, Tau and Ala in the mix of the sausages. Indeed, Glu, which was reported as the main free amino acid in some studies [26,61,71], was the seventh or even the eighth free amino acid of quantitative importance in the mix before stuffing in the present study.…”

Section: Effect On Proteolytic Changes During the Manufacturing Processsupporting

confidence: 57%

“…Apart from the novelty of developing and testing a specific starter culture for an economically relevant dry-fermented sausage, the main novelty of the present work is the use of Staphylococcus equorum and Staphylococcus saprophyticus as starter cultures. Staphylococcus xylosus and S. carnosus are the only Staphylococcus species assayed as starter culture until now [12,14,15,[23][24][25][26]. Regarding the lactic acid bacteria, the use of Lactobacillus sakei as a starter culture is common [13,24,25,27,28], although Lb.…”

Section: Introductionmentioning

confidence: 99%

“…Regarding the lactic acid bacteria, the use of Lactobacillus sakei as a starter culture is common [13,24,25,27,28], although Lb. plantarum [10,11,15,26], Lactobacillus curvatus [12,23,29] and Pediococcus pentosaceus [14,24] were in many other cases preferred.…”

Section: Introductionmentioning

confidence: 99%

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Biochemical Changes during the Manufacture of Galician Chorizo Sausage as Affected by the Addition of Autochthonous Starter Cultures

Rodríguez-González

Fonseca

Centeno

et al. 2020

Foods

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In this work, the effect of the use of two autochthonous starter cultures (Lactobacillus sakei LS131 + Staphylococcus equorum SA25 (EQU), or L. sakei LS131 + Staphylococcus saprophyticus SB12 (SAP)) on the physicochemical, microbiological, proteolytic and lipolytic changes taking place during the manufacture of Galician chorizo, a traditional Spanish sausage, was studied. Three different batches (control (CNT), EQU and SAP) were manufactured in triplicate and analysed during the manufacturing process (samples were taken and analysed at 0, 2, 5, 9, 14, 21 and 30 days of ripening) for proximate composition, pH, aw, colour parameters, nitrogen fractions, free amino acids, biogenic amines, fat parameters and free fatty acids. The use of either of these two starter cultures slightly but significantly reduced the pH values during the fermentation and increased the percentage of transformation to nitrosyl-heme pigments as well as the a* and b* values in the final products. The two starters significantly decreased the Enterobacteriaceae counts in the final product, but without this microbial group completely disappearing. Both starter cultures significantly increased the α-amino acidic nitrogen and the total basic volatile nitrogen fractions during manufacturing, also increasing the free amino acid content and reducing the total biogenic amine content by approximately 20%. The SAP starter enhanced the lipolytic processes, increasing the free fatty acid content. Due to their performances, these two starter cultures seem to be suitable for increasing the quality and safety of the Galician chorizo sausage.

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Section: Effect On Proteolytic Changes During the Manufacturing Processsupporting

confidence: 88%

Section: Effect On Proteolytic Changes During the Manufacturing Processsupporting

confidence: 86%

Section: Effect On Proteolytic Changes During the Manufacturing Processsupporting

confidence: 57%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Biochemical Changes during the Manufacture of Galician Chorizo Sausage as Affected by the Addition of Autochthonous Starter Cultures

Rodríguez-González

Fonseca

Centeno

et al. 2020

Foods

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The Microbiome of Fermented Sausages

Ferrocino¹,

Franciosa²,

Rantsiou³

et al. 2022

Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture

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Physical and chemical properties and sensory evaluation of camel meat and new camel meat jerky

Wu,

He,

Yun

et al. 2024

Food Science & Nutrition

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Alxa Bactrian camel meat is an organic diet that provides balanced nutrition and is easy to digest and absorb. Despite its potential, it is currently underutilized. To develop a new type of camel jerky, this study utilized a single‐factor design method to optimize the formula and fermentation process parameters of Alxa Bactrian camel jerky. Additionally, the physical and chemical composition, nutritional components, protein degradation, and microbial changes of the camel jerky were analyzed to evaluate the nutritional benefits of the new camel jerky created using modern fermentation technology. The results show that the optimal addition amounts of camel fermented jerky ingredients are 2.2% black pepper, 3% salt, 1.8% white sugar, and 9% cooking wine, whereas the optimal fermentation conditions by compound starter culture are 0.07% starter, 23 h of fermentation time, and a 30°C fermentation temperature. Compared to the single starter, the compound starter significantly increased the protein content, total amino acids, unsaturated fatty acids, trace elements, and a*, L*, and e‐values of jerky; however, it also decreased the water activity (aw), thiobarbituric acid, and pH values of jerky during storage. Compound starter strains can compensate for the shortage of single starters and improve the overall quality of meat products. These findings could provide new insights and serve as a reference for the development of camel meat products and hold significant importance for the growth of the camel industry.

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Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages

Cited by 141 publications

References 34 publications

Biochemical Changes during the Manufacture of Galician Chorizo Sausage as Affected by the Addition of Autochthonous Starter Cultures

Biochemical Changes during the Manufacture of Galician Chorizo Sausage as Affected by the Addition of Autochthonous Starter Cultures

The Microbiome of Fermented Sausages

Physical and chemical properties and sensory evaluation of camel meat and new camel meat jerky

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