Xiao, Yaqing published the artcileEffect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is Lactobacillus Staphylococcus sausage flavor oleic palmitic acid fermention China; Flavour formation; Lipid hydrolysis; Microbiological quality; Protein hydrolysis; Starter culture; Volatile compound.
The use of starter cultures helps to improve the quality and safety of traditional meat products. In this study, the effects of Lactobacillus plantarum R2 and Staphylococcus xylosus A2 inoculation on microbial community, lipolysis, proteolysis, and volatile compounds in Chinese dry fermented sausages were investigated. Culture-dependent and culture-independent high-throughput sequencing) methods were employed to evaluate the bacterial communities. Results showed that the total contents of free fatty acids (FFAs) and free amino acids (FAAs) were increased by inoculating the starter cultures, especially a mixed culture. A significant decrease in pH and water activity was observed in the inoculated sausages (p < 0.05). Moreover, the inoculation treatment enhanced the competitiveness of dominant bacteria and inhibited the growth of unwanted bacteria. This was beneficial to promote the release of FFAs and FAAs and to prevent the formation of off-flavours and rancidity. Thus, the flavor development in the inoculated dry fermented sausages was attributed to the improvements in microbiol. quality. Food Research International published new progress about Amino acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study) (Free). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Recommanded Product: 2,3,5-Trimethylpyrazine.