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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Autores principales: Hongyang Ren, Yuanpeng Deng, Xinhui Wang
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Lenguaje:EN
Publicado: KeAi Communications Co., Ltd. 2022
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spelling 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)
institution DOAJ
collection DOAJ
language EN
topic Bacterial community
Biogenic amine
Chinese sausages
High-throughput sequencing technology
Starter cultures
Nutrition. Foods and food supply
TX341-641
spellingShingle 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
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