Proteolysis and quality characteristics of Harbin dry sausages caused by the addition of Staphylococcus xylosus protease

Sun, Fangda; Wang, Hui; Liu, Qian; Xia, Xiufang; Chen, Qian; Kong, Bing

doi:10.1016/j.foodchem.2022.134692

Cited by 16 publications

(13 citation statements)

References 31 publications

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“…Thus, it is plausible that S. xylosus and S. vitulinus could promote the generation of oligopeptides and amino acid derivatives during the manufacturing process of dry‐cured bacon. This result was in line with the reports of Sun et al ., 5 who demonstrated that the S. xylosus showed high protease activity and significantly promoted proteolysis in dry sausage.…”

Section: Resultssupporting

confidence: 93%

“…and the results were expressed as mg kg −1 of sodium nitrite in dry‐cured bacon. The method of Sun et al 5 . was employed to analyze the color change of bacon samples with a CR‐400 colorimeter (Konica Minolta Co., Ltd, Shanghai, China), including luminosity ( L *), redness ( a *) and yellowness ( b *).…”

Section: Methodsmentioning

confidence: 99%

“…Nitrite content was determined by the standard spectrophotometric method according to the descriptions of Zhou et al 2 and the results were expressed as mg kg −1 of sodium nitrite in drycured bacon. The method of Sun et al 5…”

Section: Physicochemical Determination Of Dry-cured Baconmentioning

confidence: 99%

“…Coagulase‐negative staphylococci is considered one of the most important microorganisms that can be utilized as a starter culture in the fermentation of meat products 4 . The species most used in the fermentation of meat products are the facultative anaerobes or aerobes including Staphylococcus carnosus , Staphylococcus vitulinus and Staphylococcus xylosus 5 . Staphylococcus can preserve color by producing a higher content of nitrosylmyoglobin by nitrate reductase activities and thus inhibit the growth of enterobacteria and coliforms during the fermentation processing of meat products 6 .…”

Section: Introductionmentioning

confidence: 99%

“…4 The species most used in the fermentation of meat products are the facultative anaerobes or aerobes including Staphylococcus carnosus, Staphylococcus vitulinus and Staphylococcus xylosus. 5 Staphylococcus can preserve color by producing a higher content of nitrosylmyoglobin by nitrate reductase activities and thus inhibit the growth of enterobacteria and coliforms during the fermentation processing of meat products. 6 Meanwhile, several studies have also highlighted that essential flavor compounds such as acids, nucleotides, aldehydes and free fatty acids were significantly enhanced with the inoculation of S. carnosus and S. xylosus during the processing of fermented meat products.…”

Section: Introductionmentioning

confidence: 99%

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The combination of high‐throughput sequencing and LC–MS/MS reveals the mechanism of Staphylococcus inoculation on bacterial community succession and taste development during the processing of dry‐cured bacon

Pan

Xia

et al. 2023

J Sci Food Agric

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BACKGROUNDTo understand the mechanism of co‐inoculation of Staphylococcus vitulinus and Staphylococcus xylosus (SX&SV) on taste quality of dry‐cured bacon, physicochemical parameters, microbial community, metabolite compositions and taste attributes were investigated during the processing of dry‐cured bacon with Staphylococcus inoculation. The potential correlation between core bacteria and metabolites was evaluated, and the metabolic pathway of key metabolites was further explored.RESULTSThe values of pH, water activity and adhesiveness were significantly lower in SX&SV, and more than 2.56‐ and 2.15‐fold higher values in richness and overall acceptance were found in SX&SV bacon than in CK bacon. The overwhelming advantage of Staphylococcus was confirmed in SX&SV by high‐throughput sequencing. Sixty‐six metabolites were identified by liquid chromatography–tandem mass spectrometry, and oligopeptides, amino acid derivatives and organic acids were the key components. Pearson correlation demonstrated that the accumulation of oligopeptides, amino acid derivatives and organic acids were positively correlated with high abundance of Staphylococcus. The pathways of purine metabolism, glutathione metabolism and glutamate metabolism were mainly involved in developing the taste quality of SX&SV.CONCLUSIONThe co‐inoculation of Staphylococcus vitulinus and Staphylococcus xylosus enhanced the taste attributes of dry‐cured bacon. The present study provides the theoretical reference with respect to regulating the taste quality of fermented meat products by starter cultures of Staphylococcus during manufacture. © 2023 Society of Chemical Industry.

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Section: Resultssupporting

confidence: 93%

Section: Methodsmentioning

confidence: 99%