領(lǐng)學(xué)術(shù)科研之先，創(chuàng)食品科技之新
—— 中國食品雜志社
The objective of this study was to explore the effects of the inoculation of mixed starter cultures of Lactobacillus and Staphylococcus (labeled L-S) on microbial community and flavor in fermented sausages during the ripening process. Culture-dependent (colony count) and culture-independent (high-throughput sequencing) methods were employed to evaluate bacterial communities. Volatile compounds were identified by gas chromatography–mass spectrometry, and the results were analyzed by principal component analysis (PCA). The identified bacteria with high relative abundance included Lactobacillus and Pediococcus, and the relative abundances of Leuconostoc and Weissella in fermented sausages were remarkably decreased at the end of the ripening process. At the end of ripening, 2-nonenal, tetradecanal, ethylstearate and terpinyl acetate played substantial roles in the flavor development of the L-S fermented sausages. Sensory evaluation showed a high score in the L-S fermented sausages. Sausages can be inoculated with L-S starter culture to improve the safety and flavor of meat products.
電話: 010-87293157
地址: 北京市豐臺(tái)區(qū)洋橋70號
版權(quán)所有 @ 2023 中國食品雜志社 京公網(wǎng)安備11010602060050號 京ICP備14033398號-2
