Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods

Abstract

This study aims at identifying the optimal fermentation temperature for dry-fermented sausage using strains isolated from Kimchi (GK1, Pediococcus pentosaceus-GK1; NK3, P. pentosaceus-NK3), Doenjang (D1, Debaryomyces hansenii-D1), and commercial fermented sausage (S6, spontaneously generated Penicillium nalgiovense-S6). The microbial population, pH, moisture content, color, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), and electronic nose (E-nose) were analyzed to identify the optimal fermentation temperature. The dry-fermented sausages were inoculated with three types of starter cultures [CS (commercial starter culture), GD (GK1 + D1 + S6), and ND (NK3 + D1 + S6)]. The fermentation was performed for 3 days at 20 °C and 25 °C, and dried for 28 days. The Lactobacillus spp. plate count and TBARS showed significantly higher values in the 25 °C group than in the 20 °C group (p < 0.05). The Staphylococcus spp. plate count of GD and ND were significantly higher than CS group at all temperatures. On day 31, the moisture content and VBN values of all groups were less than 35 % and 20 mg%, respectively. According to E-nose, the highest amount of acetoin was detected at the GD group fermented at 25 °C. Thus, the optimal fermentation temperature is expected at 25 °C after using GD in the manufacturing of dry-fermented sausages.

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

“…However, the fermentation performance of these strains as starter cultures will vary with the change in the fermentation environment. As described by Jeong et al [18], the number of microorganisms and various quality indexes of products at different fermentation temperatures show significant differences.…”

Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham

“…The description of the treatment and starter culture is shown in Table 1 . The dry-cured ham was then dried at room temperature (20±5°C) for 2 days and turned over once every 24 h. Dry-cured hams were ripened under the following conditions: Relative humidity, 70%; Temperature, 20°C and 25°C ( Jeong et al, 2023 ). The aging temperature and humidity gradually decreased.…”

Effects of Lactic Acid Bacteria and Coagulase-Negative Staphylococci on Dry-Fermented Sausage Quality and Safety: Systematic Review and Meta-Analysis

“…Surface starter cultures form a protective layer, which favors color formation and hinders the occurrence of premature fat autoxidation phenomena due to catalase activity. Certain yeasts species are capable of proliferating not only on the surface but also in the interior of fermented dry-sausages (Flores et al, 2015;Jeong et al, 2023). This work evaluated the use of LAB and CNS as starter cultures, but not molds and yeasts.…”