Flavour Compensation Role of Yeast Strains in Reduced-Salt Dry Sausages: Taste and Odour Profiles

Abstract

The effects of different yeast strains including Pichia kudriavzevii, Torulaspora delbrueckii, and Debaryomyces hansenii on the taste and odour profiles of reduced-salt dry sausages were explored. Inoculation of P. kudriavzevii and D. hansenii compensated for the lack of saltiness and umami tastes of reduced-salt sausages. Furthermore, inoculation of P. kudriavzevii and T. delbrueckii resulted in an odour profile in the reduced-salt dry sausages that was similar to traditional dry sausages. According to the volatile analysis, the contents of certain alcohols, acids, esters and terpenes were higher in the inoculated sausages. Finally, the sensory evaluation indicated that the inoculation of P. kudriavzevii and D. hansenii contributed positively to the aroma and saltiness of reduced-salt dry sausages. In conclusion, P. kudriavzevii and D. hansenii can be employed as effective starter cultures to compensate for the flavour deficiencies of reduced-salt dry sausages.

Effect of Yeast Inoculation on the Bacterial Community Structure in Reduced-Salt Harbin Dry Sausages: A Perspective of Fungi–Bacteria Interactions

“…kudriavzevii MDJ1 and D. hansenii HRB3, the dominant fungi strains, were obtained from dry sausages in Northeast China and identified using a sequence analysis of the rRNA internal transcribed spacer (ITS) [21]. The selected yeast strains have proven to have good technological properties and the ability to improve the flavor profiles of reduced-salt dry sausages [13,21]. These two yeast strains were inoculated in yeast extract peptone dextrose (YPD) medium for two successive incubations of 12 h at 28 • C. The cells were harvested by centrifugating at 6000× g for 10 min, and then washed twice with sterile saline.…”

“…Directly reducing the addition of salt based on product acceptability is more in line with the clean label concept of "minimizing artificial ingredients" and is, therefore, more widely used, but at the same time, it leads to quality and safety issues that should also be considered [9]. The compensatory effects of appropriate starter cultures (e.g., lactic acid bacteria [LAB] and yeast) on the quality and flavor of reduced-salt products have been demonstrated in a variety of food systems, such as reduced-salt sourdough [10], fermented common carp [11], fermented sausages [12,13], and soy sauce [14]. These studies also contribute to a theoretical foundation for further reductions in salt addition.…”

“…In our previous studies, we obtained some LAB and yeast strains that were available as starter cultures to offset the taste defects and enhance the flavor of the reduced-salt dry sausages [12,13]. The compensatory effects on taste are mainly due to the accumulation of taste compounds (such as free amino acids and organic acids), promoted by inoculating starter cultures [11].…”

“…Therefore, two yeast strains (Pichia kudriavzevii MDJ1 and Debaryomyces hansenii HRB3) isolated from dry sausages were used in this study, which had exhibited excellent flavor compensation in our previous studies [13]. In this study, we monitored the effects of P. kudriavzevii MDJ1 and D. hansenii HRB3 on the pH value, total acid content, total bacterial counts, yeast counts, and LAB counts of reduced-salt sausages during fermentation.…”

Insight into the Quality Development and Microbial Dynamics of Meat and Meat Products

“…Wang et al [15] purified the protease produced by S. xylosus A2 isolated from Harbin dry sausage, which was able to hydrolyze meat protein and obtained the hydrolysate with no cytotoxicity to HEK-293 cells. Another interesting finding was that the inoculation of some yeasts compensated for the flavor deficit of low-salt dry sausages, mainly by positively contributing to the aroma and saltiness of sausages [16,17]. However, the fermentation performance of these strains as starter cultures will vary with the change in the fermentation environment.…”