Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages
Effects of a starter culture composed of Lactobacillus sakei, Pediococcus pentosaceus, Staphylococcus xylosus and S. carnosus at the ratios (m/m) of 1:1:1:1 on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages were demonstrated. In starter culture-inoculated sausages, Lac...
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KeAi Communications Co., Ltd.
2022
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oai:doaj.org-article:7d571dda9b734613a24fcc440ce006e12021-11-28T04:31:56ZEffect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages2213-453010.1016/j.fshw.2021.11.009https://doaj.org/article/7d571dda9b734613a24fcc440ce006e12022-03-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2213453021001051https://doaj.org/toc/2213-4530Effects of a starter culture composed of Lactobacillus sakei, Pediococcus pentosaceus, Staphylococcus xylosus and S. carnosus at the ratios (m/m) of 1:1:1:1 on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages were demonstrated. In starter culture-inoculated sausages, Lactobacillus spp., Pediococcus spp. and Staphylococcus spp. were predominant bacterial genus and their relative abundances ranged from 70.14% to 25.98%, 57.66% to 14.08%, and 15.71% to 13.40% during fermentation, respectively. Accordingly, Lactobacillus spp. and Weissella spp. were predominant bacterial genus and their relative abundances ranged from 63.14% to 24.70% and 49.40% to 11.96% during spontaneous fermentation, respectively. Furthermore, the abundances of undesirable microorganisms such as Yersinia spp., Enterobacter spp., Acietobacter spp. and Psychrobacter spp. were lower than that of the control. The levels of histamine, putrescine, tyramine and cadaverine in Chinese Sichuan sausages with starter cultures inoculation were significantly lower (P < 0.05) than that of the control, and were decreased by 83.09%, 69.38%, 51.87% and 57.20%, respectively, at the end of the ripening. These results revealed that the starter cultures inoculation was a better alternative for microbial quality improvement and biogenic amine reduction of Chinese Sichuan sausages with good sensory attributes.Hongyang RenYuanpeng DengXinhui WangKeAi Communications Co., Ltd.articleBacterial communityBiogenic amineChinese sausagesHigh-throughput sequencing technologyStarter culturesNutrition. Foods and food supplyTX341-641ENFood Science and Human Wellness, Vol 11, Iss 2, Pp 341-348 (2022) |
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Bacterial community Biogenic amine Chinese sausages High-throughput sequencing technology Starter cultures Nutrition. Foods and food supply TX341-641 |
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Bacterial community Biogenic amine Chinese sausages High-throughput sequencing technology Starter cultures Nutrition. Foods and food supply TX341-641 Hongyang Ren Yuanpeng Deng Xinhui Wang Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages |
description |
Effects of a starter culture composed of Lactobacillus sakei, Pediococcus pentosaceus, Staphylococcus xylosus and S. carnosus at the ratios (m/m) of 1:1:1:1 on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages were demonstrated. In starter culture-inoculated sausages, Lactobacillus spp., Pediococcus spp. and Staphylococcus spp. were predominant bacterial genus and their relative abundances ranged from 70.14% to 25.98%, 57.66% to 14.08%, and 15.71% to 13.40% during fermentation, respectively. Accordingly, Lactobacillus spp. and Weissella spp. were predominant bacterial genus and their relative abundances ranged from 63.14% to 24.70% and 49.40% to 11.96% during spontaneous fermentation, respectively. Furthermore, the abundances of undesirable microorganisms such as Yersinia spp., Enterobacter spp., Acietobacter spp. and Psychrobacter spp. were lower than that of the control. The levels of histamine, putrescine, tyramine and cadaverine in Chinese Sichuan sausages with starter cultures inoculation were significantly lower (P < 0.05) than that of the control, and were decreased by 83.09%, 69.38%, 51.87% and 57.20%, respectively, at the end of the ripening. These results revealed that the starter cultures inoculation was a better alternative for microbial quality improvement and biogenic amine reduction of Chinese Sichuan sausages with good sensory attributes. |
format |
article |
author |
Hongyang Ren Yuanpeng Deng Xinhui Wang |
author_facet |
Hongyang Ren Yuanpeng Deng Xinhui Wang |
author_sort |
Hongyang Ren |
title |
Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages |
title_short |
Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages |
title_full |
Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages |
title_fullStr |
Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages |
title_full_unstemmed |
Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages |
title_sort |
effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in chinese sichuan sausages |
publisher |
KeAi Communications Co., Ltd. |
publishDate |
2022 |
url |
https://doaj.org/article/7d571dda9b734613a24fcc440ce006e1 |
work_keys_str_mv |
AT hongyangren effectofacompoundstarterculturesinoculationonbacterialprofileandbiogenicamineaccumulationinchinesesichuansausages AT yuanpengdeng effectofacompoundstarterculturesinoculationonbacterialprofileandbiogenicamineaccumulationinchinesesichuansausages AT xinhuiwang effectofacompoundstarterculturesinoculationonbacterialprofileandbiogenicamineaccumulationinchinesesichuansausages |
_version_ |
1718408326404898816 |