Selection of yeast strains in naturally fermented cured meat as promising starter cultures for fermented cured beef, a traditional fermented meat product of northern China

Abstract

BACKGROUNDFermented meat products are meat products with a unique flavor, color, and texture as well as an extended shelf life under natural or artificially controlled conditions. Microorganisms or enzymes are used to ferment the raw meat so that it undergoes a series of biochemical and physical changes. Common fermentation strains are lactic acid bacteria, yeasts, staphylococci, molds, and so forth. Studies on the inhibitory effect of yeast fermentation strain on N‐nitrosamines in fermented meat products have not been reported. Two excellent yeast starters were identified to solve the problem of nitrosamines in fermented meat products.RESULTSMeyerozyma guilliermondii and Debaryomyces hansenii led to weak acid production, strong resistance to NaCl and NaNO2, and high tolerance to low acidic conditions. The inoculated fermented beef exhibited decreased lightness, moisture content, water activity, pH, protein content, nitrite content, and N‐nitrosamine content in comparison with the control group fermented bacon. M. guilliermondii had a better effect, reducing pH from 5.69 to 5.41, protein content from 254.24 to 221.92 g·kg−1, nitrite content from 28.61 to 25.33 mg·kg−1 and N‐nitrosamine by 18.97%, and giving the fermented beef the desired meat color, mouthfeel, odor, taste, and tissue quality.CONCLUSIONIn this study, two strains of yeast fermenters that can degrade N‐nitrosamine precursors were identified, which to some extent solves the problem of the high risk of generating nitrosamines such as N‐nitrosodiethylamine (NDEA) by processing fermented meat products with nitrites as precursors. These two strains are likely to be used as starter cultures for fermented meat products. © 2023 Society of Chemical Industry.

Effects of Saccharomyces cerevisiae and Kluyveromyces marxianus on the Physicochemical, Microbial, and Flavor Changes of Sauce Meat during Storage

“…As shown in Table 1, a total of 111 volatile flavor substance components were identified in the storage process of sauce meat, of which 23, 26, 20, and 33 substances were detected during the first, second, fourth, and sixth months in the CK group, respectively; 32, 44, 29, and 49 substances were detected during the first, second, fourth, and sixth months in the SC group, respectively; and 37, 39, 40, and 41 substances during the first, second, fourth, and sixth months in the KM group, respectively. Among the various flavor substances, the substances in the categories were alcohols, esters, and olefins, with 17, 20, and 33 substances, accounting for 15.32, 18.01, and 29.73% of the total number of species, respectively, followed by aldehydes (12), acids (6), and alkanes (11), accounting for 10.81, 5.4, and 9.9% of the total number of species, respectively. The results of this study were similar to those of the studies conducted by Zhou [62] and Wang et al [63].…”