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Shi L, Wang Q, Xie Z, Wu C, Peng T, Nian X, Li L, Li H, Chen T. The changes of fungal community and flavor substances in Yunnan-style sausages: A comparative analysis of different drying methods. Food Chem 2024; 460:140750. [PMID: 39128368 DOI: 10.1016/j.foodchem.2024.140750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2024] [Revised: 07/30/2024] [Accepted: 07/31/2024] [Indexed: 08/13/2024]
Abstract
This study aimed to investigate alterations in the fungal community and flavor substances in Yunnan-style sausages subjected to natural air-dried fermentation (NF), variable-temperature drying (VT), and constant-temperature drying (CT) and analyze the potential relationship between fungal community and flavor substances. The findings revealed that the NF group and VT group were more conducive to enhancing the accumulation of dominant fungi and characteristic flavor substances in Yunnan-style sausages. Glu, Ala, His, and Lys were identified as key taste substances based on their taste activity values (TAV ≥ 1). A total of 272 volatile compounds(VOCS) were detected in the sausage samples, while 28 key aroma compounds were screened based on the odor activity value (OAV ≥ 1). Multivariate statistical analysis showed that 12 key aroma compounds (VIP > 1) could be considered discriminative compounds, including (E,E)-2,4-nonadienal, nonanal, heptanal, benzaldehyde, Dodecanal, cyclohexanol, and hexyl-Benzene, etc. Furthermore, Wickerhamoomyces and Debaryomyces were positively correlated with most of the key flavor substances and physicochemical indices (|r| > 0.6, P < 0.05), which were potential flavor-contributing fungi in Yunnan-style sausages.
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Affiliation(s)
- Lifen Shi
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Qi Wang
- College of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin, Sichuan 644003, China
| | - Zhengze Xie
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Chunxia Wu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Tingting Peng
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Xuruo Nian
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Lang Li
- Yunnan Rural Science & Technology Service Center, Kunming, Yunnan 650505, China
| | - Hong Li
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
| | - Tao Chen
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
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2
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Sui Y, Liu J, Lu J, Gao Y, Badar IH, Li XA, Chen Q, Kong B, Qin L. Coinoculation of autochthonous starter cultures: A strategy to improve the flavor characteristics and inhibit biogenic amines of Harbin dry sausage. Food Chem X 2024; 23:101655. [PMID: 39157655 PMCID: PMC11327478 DOI: 10.1016/j.fochx.2024.101655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 05/26/2024] [Accepted: 07/10/2024] [Indexed: 08/20/2024] Open
Abstract
The effects of separately coinoculating Lactiplantibacillus plantarum S8 (LP) with Staphylococcus carnosus L8 (LP + SC), Pichia kudriavzevii M6 (LP + PK), and S. carnosus L8 and P. kudriavzevii M6 (LP + SC + PK) on the flavor characteristics and biogenic amines (BAs) production in Harbin dry sausages were investigated. The coinoculated sausages exhibited higher free amino acids (FAAs) content than the noninoculated and LP sausages. Moreover, inoculated dry sausages exhibited lower BA contents (174.45, 239.43, 190.24, and 206.7 mg/kg for the LP, LP + SC, LP + PK, and LP + PK + SC sausages, respectively) than the noninoculated sausage (339.73 mg/kg). Meanwhile, the LP + PK and LP + SC + PK sausages had the highest contents of esters (996.70 μg/kg) and alcohols (603.46 μg/kg), respectively. A sensory evaluation demonstrated that the LP + SC + PK sausage had the highest fermented odor and the lowest fatty odor. Pearson correlation analysis revealed that FAAs were correlated with most key volatile compounds and BAs. This study provides new insights into flavor development and BA inhibition in dry sausages through coinoculation.
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Affiliation(s)
- Yumeng Sui
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jiaqi Liu
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jiasheng Lu
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuan Gao
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | | | - Xiang-ao Li
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ligang Qin
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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3
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Wang J, Wang X, Yang W, Wang L, Huang XH, Qin L. Comprehensive insights into the mechanism of flavor formation driven via inoculation with mixed starter cultures in dry-fermented tilapia sausages: Integration of macrogenomics, volatilomics, and lipidomics. Food Chem 2024; 455:139950. [PMID: 38917654 DOI: 10.1016/j.foodchem.2024.139950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 05/09/2024] [Accepted: 06/01/2024] [Indexed: 06/27/2024]
Abstract
To investigate the mechanisms of flavor formation in dry-fermented tilapia sausages, the volatiles, bacterial community, and lipid composition during fermentation were analyzed using gas chromatography-ion mobility spectrometry, 16S high throughput sequencing, and ultra-performance liquid chromatography-mass spectrometer. Pediococcus pentosaceus, Staphylococcus xylosus, and Staphylococcus carnosus became dominant bacteria during the fermentation. A total of 66 volatiles and 293 lipids (48 differential lipids) were identified. PC and PE content decreased. Aldehyde and 1-octen-3-ol content decreased. Most esters and ketones content increased during fermentation. Six metabolic pathways associated with differential lipids were identified by enrichment analysis. Glycerophospholipid metabolism was the main metabolic pathway. Correlation analysis revealed that PC and PE were precursors for volatiles, including PC 16:0/18:2 and PE 18:0/22:6. The dominant bacteria facilitate the hydrolysis of PC and PE, leading to the formation of esters and ketones. This study provides a theoretical basis for the targeted regulation of fermented sausage flavors.
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Affiliation(s)
- Ji Wang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Xusong Wang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Wei Yang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; Hainan Xiangtai Fishery Co., Ltd, Chengmai, Hainan 571924, China
| | - Liang Wang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Xu-Hui Huang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Lei Qin
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
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4
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Cao Q, Fan X, Xu J, Shi Z, Wang W, Wang Z, Sun Y, Xia Q, Zhou C, Pan D. Insights into the molecular mechanisms of lipid metabolism of air-dried goose on the formation of flavor substances by co-inoculation of lactic acid bacteria and staphylococcus based on GC-MS and lipidomics. Food Chem 2024; 463:141388. [PMID: 39342771 DOI: 10.1016/j.foodchem.2024.141388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2024] [Revised: 09/07/2024] [Accepted: 09/20/2024] [Indexed: 10/01/2024]
Abstract
Microorganisms and lipids always interact in a complex way in the meat matrix, which affects the flavor of meat products. This study aimed to examine the impact of complex fermentation with distinct microorganisms on fat oxidation, lipid profile, and the biochemical pathways involved in flavor substance formation. GC-MS analysis revealed that 12 key volatile substances including hexanal, heptanal, benzeneacetaldehyde, decanal, 1-nonanol, 1-hexanol, 1-octen-3-ol were responsible for the flavor variations in geese. Lipidomics analysis of three groups identified 440 lipid molecules, with triglycerides and glycerophospholipids being the most abundant categories. Spearman correlation analysis showed that 4 key volatile substances exhibited positive correlations with lysophosphatidylethanolamines, lysophosphatidycholines, phosphatidylcholines, phosphatidylethanolamines. The data presented herein facilitate an understanding of the lipid dynamics during fermentation and provide insights into the potential for controlling the flavor quality of fermented air-dried meat products.
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Affiliation(s)
- Qiongfang Cao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China
| | - Xiankang Fan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China.
| | - Jue Xu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China
| | - Zihang Shi
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China
| | - Wei Wang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, China
| | - Zhaoshan Wang
- Jiangsu Ecolovo Food Limited Company, Suqian 223800, China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China
| | - Qiang Xia
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China
| | - Changyu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China.
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5
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Ye J, Zhang X, Yuan S, Zhang Y, Cao J, Teng W, Wang Y. An Investigation of Volatile Flavor Compounds and Lipolysis-Oxidation in Coppa as Affected by the Inoculation of Coagulase-Negative Staphylococcus during the Air-Drying Stage. Foods 2024; 13:2723. [PMID: 39272489 PMCID: PMC11395480 DOI: 10.3390/foods13172723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2024] [Revised: 08/21/2024] [Accepted: 08/26/2024] [Indexed: 09/15/2024] Open
Abstract
This study aimed to explore the effects of coagulase-negative Staphylococcus inoculation on flavor generation and lipolysis-oxidation in Coppa. Acid lipase, neutral lipase, phospholipase, and lipoxygenase (LOX) activities, as well as free fatty acids, volatile compounds, and sensory evaluation, were determined during the fermentation and air-drying processes of Coppa over 40 days. Staphylococcus carnosus and Staphylococcus xylosus or a combination of both strains were selected for this study, and natural fermentation was treated as a control. The results showed that Staphylococcus inoculation significantly enhanced lipase and LOX activities, and mixed strains had a superior effect. Palmitic acid, stearic acid, linoleic acid, and oleic acid were identified as the predominant free fatty acids in Coppa, with the mixed fermentation group exhibiting the highest contents. Acids, aldehydes, alcohols, ketones, esters, and phenols were found for the volatile compounds in Coppa. These findings thus suggested a positive role of Staphylococcus inoculation in activating lipolysis-oxidation and contributing to the flavor formation of Coppa during the air-drying stage.
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Affiliation(s)
- Jialing Ye
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Xuying Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Shuge Yuan
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yuemei Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jinxuan Cao
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Wendi Teng
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Ying Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
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Woldemariam KY, Wang Z, Cai M, Li M, Jiang W, Hu Z, Li J, Tang W, Jiao Y, Liu Y, Zheng Q, Wang J. Lipid Hydrolysis, Oxidation, and Fatty Acid Formation Pathway Mapping of Synergistically Fermented Sausage and Characterization of Lipid Mediating Genes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:17536-17548. [PMID: 39073353 DOI: 10.1021/acs.jafc.4c05295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/30/2024]
Abstract
Starter cultures play a significant role in lipid hydrolysis, prevention of lipid oxidation, and synthesis of fatty acid in fermented sausage, enhancing product quality. In this study, five synergistic bacterial strains were used, including Pediococcus pentosaceus (B-3), Latilactobacillus sakei DLS-24 (D-24), Latilactobacillus acidophilus DLS-29 (D-29), Lactiplantibacillus pentosus (B-1), and Lactiplantibacillus plantarum (B-2). Sausage B1B3D24 gave the highest free fatty acid with 39.45 g/100 g at 45-Day. Based on 2-thiobarbituric acid reactive substance, B2B3 contains 112.68 MDA/kg. Lipoxygenase activity displays the lowest in B1B3D24 with 0.095 μmol/min·mg followed by B2B3 with 0.145 μmol/min·mg. B1B3D24 contains 11.35 g/kg of monounsaturated fatty acid with the highest content in eicosenoic acid (C20:1) and palmitoleic acid (C16:1). The fatty acid synthesis pathway in B1B3D24 contains an active positive interaction with PUFA to increase the isotopomers of ω-3 and ω-6 fatty acids. In addition, lipid mediating genes in B1B3D24 show the highest counts in fatty-acid synthase, carbonyl reductase 4, 3-oxoacyl-[acyl-carrier-protein] synthase III, hydroxysteroid 17-beta dehydrogenase 8, and acetyl-CoA carboxylase.
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Affiliation(s)
- Kalekristos Yohannes Woldemariam
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
- DeLiSi Technology Center for Postdoctoral Research Work Station, Shandong Dingke Testing Technology Co. Ltd, Delisi Technology Center, DeLiSi Group Co. Ltd., Changcheng Town, Zhucheng, Weifang, Shandong 262216, China
| | - Zhengkai Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Min Cai
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Min Li
- DeLiSi Technology Center for Postdoctoral Research Work Station, Shandong Dingke Testing Technology Co. Ltd, Delisi Technology Center, DeLiSi Group Co. Ltd., Changcheng Town, Zhucheng, Weifang, Shandong 262216, China
| | - Wenxiang Jiang
- DeLiSi Technology Center for Postdoctoral Research Work Station, Shandong Dingke Testing Technology Co. Ltd, Delisi Technology Center, DeLiSi Group Co. Ltd., Changcheng Town, Zhucheng, Weifang, Shandong 262216, China
| | - Zhichaw Hu
- DeLiSi Technology Center for Postdoctoral Research Work Station, Shandong Dingke Testing Technology Co. Ltd, Delisi Technology Center, DeLiSi Group Co. Ltd., Changcheng Town, Zhucheng, Weifang, Shandong 262216, China
| | - Jinjuan Li
- DeLiSi Technology Center for Postdoctoral Research Work Station, Shandong Dingke Testing Technology Co. Ltd, Delisi Technology Center, DeLiSi Group Co. Ltd., Changcheng Town, Zhucheng, Weifang, Shandong 262216, China
| | - Wensheng Tang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Yushan Jiao
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Yingli Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Qiankun Zheng
- DeLiSi Technology Center for Postdoctoral Research Work Station, Shandong Dingke Testing Technology Co. Ltd, Delisi Technology Center, DeLiSi Group Co. Ltd., Changcheng Town, Zhucheng, Weifang, Shandong 262216, China
| | - Jing Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
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7
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Wang H, Sui Y, Liu J, Liu S, Kong B, Qin L, Chen Q. Targeted inhibition of biogenic amine-producing strains by spice extracts and control of biogenic amine accumulation in reduced-salt dry sausages. Food Microbiol 2024; 121:104527. [PMID: 38637089 DOI: 10.1016/j.fm.2024.104527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 02/28/2024] [Accepted: 03/29/2024] [Indexed: 04/20/2024]
Abstract
This study aimed to screen spice extracts that can target the inhibition of biogenic amine (BA)-producing bacteria and reduce the BA accumulation in reduced-salt dry sausages. A total of 59 bacterial strains were isolated from reduced-salt dry sausages; among them, three isolates, namely, Staphylococcus epidermidis S1, S. saprophyticus S2, and S. edaphicus S3, had the strongest ability to produce BA. Eight spice extracts, i.e. Angelica dahurica, cinnamon, ginger, clove, fennel, Amomum, nutmeg, and orange peel, were extracted. The inhibition zone diameter and minimum inhibitory concentration indicated that A. dahurica, Amomum, and clove elicited the strongest inhibitory effect on BA-producing strains. Growth kinetics showed the strongest inhibitory effect of clove extracts, followed by Amomum and A. dahurica. In the medium system, clove extract was the most effective in controlling the total BA content by inhibiting of BA-producing strains S. epidermidis S1, S. saprophyticus S2, and S. edaphicus S3; their contents were reduced by 23.74%, 31.05% and 21.37%, respectively. In the dry sausage system, the control of BA accumulation by clove was quite prominent, and the total BA content was reduced from 373.70 mg/kg to 259.05 mg/kg on day 12.
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Affiliation(s)
- Huiping Wang
- Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Yumeng Sui
- Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Jiaqi Liu
- Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Siting Liu
- Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Baohua Kong
- Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Ligang Qin
- Northeast Agricultural University, Harbin, Heilongjiang, 150030, China.
| | - Qian Chen
- Northeast Agricultural University, Harbin, Heilongjiang, 150030, China.
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8
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Yu M, Liu J, Chen J, Lin C, Deng S, Wu M. Metagenomic and metabolomic profiling of dried shrimp (Litopenaeus vannamei) prepared by a procedure traditional to the south China coastal area. Int Microbiol 2024; 27:1307-1319. [PMID: 38196020 DOI: 10.1007/s10123-023-00475-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 11/23/2023] [Accepted: 12/19/2023] [Indexed: 01/11/2024]
Abstract
Sun-drying is a traditional process for preparing dried shrimp in coastal area of South China, but its impacts on nutrition and the formation of flavor-contributory substances in dried shrimp remain largely unknown. This study aimed to examine the effects of the production process on the microbiota and metabolites in dried shrimp. 16S rDNA amplicon sequencing was employed to identify 170 operational taxonomic units (OTUs), with Vibrio, Photobacterium, and Shewanella emerging as the primary pathogenic bacteria in shrimp samples. Lactococcus lactis was identified as the principal potential beneficial microorganism to accrue during the dried shrimp production process and found to contribute significantly to the development of desirable shrimp flavors. LC-MS-based analyses of dried shrimp sample metabolomes revealed a notable increase in compounds associated with unsaturated fatty acid biosynthesis, arachidonic acid metabolism, amino acid biosynthesis, and flavonoid and flavanol biosynthesis throughout the drying process. Subsequent exploration of the relationship between metabolites and bacterial communities highlighted the predominant coexistence of Bifidobacterium, Clostridium, and Photobacterium contributing heterocyclic compounds and metabolites of organic acids and their derivatives. Conversely, Arthrobacter and Staphylococcus were found to inhibit each other, primarily in the presence of heterocyclic compounds. This comprehensive investigation provides valuable insights into the dynamic changes in the microbiota and metabolites of dried shrimps spanning different drying periods, which we expect to contribute to enhancing production techniques and safety measures for dried shrimp processing.
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Affiliation(s)
- Mingjia Yu
- Department of Food Science, Foshan Polytechnic, Foshan, 528137, China.
| | - Jiannan Liu
- Department of Food Science, Foshan Polytechnic, Foshan, 528137, China
| | - Junjia Chen
- Department of Food Science, Foshan Polytechnic, Foshan, 528137, China
| | - Chuyi Lin
- Department of Food Science, Foshan Polytechnic, Foshan, 528137, China
| | - Shiqing Deng
- Department of Food Science, Foshan Polytechnic, Foshan, 528137, China
| | - Minfu Wu
- Department of Food Science, Foshan Polytechnic, Foshan, 528137, China
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9
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Ji L, Zhou Y, Nie Q, Luo Y, Yang R, Kang J, Zhao Y, Zeng M, Jia Y, Dong S, Gan L, Zhang J. The Potential Correlation between Bacterial Diversity and the Characteristic Volatile Flavor Compounds of Sichuan Sauce-Flavored Sausage. Foods 2024; 13:2350. [PMID: 39123542 PMCID: PMC11312067 DOI: 10.3390/foods13152350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2024] [Revised: 07/20/2024] [Accepted: 07/22/2024] [Indexed: 08/12/2024] Open
Abstract
The distinctive taste of Sichuan sauce-flavored sausage comes from an intricate microbial metabolism. The correlation between microbial composition and distinct flavor components has not been researched. The study used headspace solid-phase microextraction action with gas chromatography mass spectrometry to find flavor components and high-throughput sequencing of 16S rRNA to look at the diversity and succession of microbial communities. The correlation network model forecasted the connection between essential bacteria and the development of flavors. The study revealed that the primary flavor compounds in Sichuan sauce-flavored sausages were alcohols, aldehydes, and esters. The closely related microbes were Leuconostoc, Pseudomonas, Psychrobacter, Flavobacterium, and Algoriella. The microbes aided in the production of various flavor compounds, such as 1-octen-3-ol, benzeneacetaldehyde, hexanal, (R,R)-2,3-butanediol, and ethyl caprylate. This work has enhanced our comprehension of the diverse functions that bacteria serve in flavor development during the fermentation of Sichuan sauce-flavored sausage.
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Affiliation(s)
- Lili Ji
- Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (L.J.); (Y.Z.); (Q.N.); (Y.L.); (R.Y.); (Y.Z.)
| | - Yanan Zhou
- Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (L.J.); (Y.Z.); (Q.N.); (Y.L.); (R.Y.); (Y.Z.)
| | - Qing Nie
- Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (L.J.); (Y.Z.); (Q.N.); (Y.L.); (R.Y.); (Y.Z.)
| | - Yi Luo
- Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (L.J.); (Y.Z.); (Q.N.); (Y.L.); (R.Y.); (Y.Z.)
| | - Rui Yang
- Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (L.J.); (Y.Z.); (Q.N.); (Y.L.); (R.Y.); (Y.Z.)
| | - Jun Kang
- Key Laboratory of Natural Products and Functional Food Development Research, Sichuan Vocational College of Chemical Industry, Chengdu 646000, China;
| | - Yinfeng Zhao
- Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (L.J.); (Y.Z.); (Q.N.); (Y.L.); (R.Y.); (Y.Z.)
| | - Mengzhao Zeng
- Sichuan Stega Biotechnology Co., Ltd., Chengdu 610199, China;
| | - Yinhua Jia
- Sichuan Fansaoguang Food Group Co., Ltd., Chengdu 611732, China; (Y.J.); (S.D.)
| | - Shirong Dong
- Sichuan Fansaoguang Food Group Co., Ltd., Chengdu 611732, China; (Y.J.); (S.D.)
| | - Ling Gan
- College of Veterinary Medicine, Southwest University, Chongqing 400715, China;
| | - Jiamin Zhang
- Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (L.J.); (Y.Z.); (Q.N.); (Y.L.); (R.Y.); (Y.Z.)
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Jin R, Song J, Liu C, Lin R, Liang D, Aweya JJ, Weng W, Zhu L, Shang J, Yang S. Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods. Compr Rev Food Sci Food Saf 2024; 23:e13388. [PMID: 38865218 DOI: 10.1111/1541-4337.13388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2024] [Revised: 04/27/2024] [Accepted: 05/19/2024] [Indexed: 06/14/2024]
Abstract
Consumers are attracted to traditional fermented foods due to their unique flavor and nutritional value. However, the traditional fermentation technique can no longer accommodate the requirements of the food industry. Traditional fermented foods produce hazardous compounds, off-odor, and anti-nutritional factors, reducing product stability. The microbial system complexity of traditional fermented foods resulting from the open fermentation process has made it challenging to regulate these problems by modifying microbial behaviors. Synthetic microbial communities (SynComs) have been shown to simplify complex microbial communities and allow for the targeted design of microbial communities, which has been applied in processing traditional fermented foods. Herein, we describe the theoretical information of SynComs, particularly microbial physiological processes and their interactions. This paper discusses current approaches to creating SynComs, including designing, building, testing, and learning, with typical applications and fundamental techniques. Based on various traditional fermented food innovation demands, the potential and application of SynComs in enhancing the quality of traditional fermented foods are highlighted. SynComs showed superior performance in regulating the quality of traditional fermented foods using the interaction of core microorganisms to reduce the hazardous compounds of traditional fermented foods and improve flavor. Additionally, we presented the current status and future perspectives of SynComs for improving the quality of traditional fermented foods.
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Affiliation(s)
- Ritian Jin
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, Xiamen, China
| | - Jing Song
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, Xiamen, China
| | - Chang Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, Xiamen, China
| | - Rong Lin
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, Xiamen, China
| | - Duo Liang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, Xiamen, China
| | - Jude Juventus Aweya
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, Xiamen, China
| | - Wuyin Weng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
| | - Longji Zhu
- Institute of Urban Environment, Chinese Academy of Science, Xiamen, China
| | - Jiaqi Shang
- Key Laboratory of Bionic Engineering, College of Biological and Agricultural Engineering, Jilin University, Changchun, China
| | - Shen Yang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, Xiamen, China
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11
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Abdelnaby T, Feng T, Tiantian Z, Jiang X, Yuming W, Li Z, Xue C. Impact of frozen storage on physicochemical parameters and quality changes in cooked crayfish. Heliyon 2024; 10:e31649. [PMID: 38832270 PMCID: PMC11145225 DOI: 10.1016/j.heliyon.2024.e31649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 05/19/2024] [Accepted: 05/20/2024] [Indexed: 06/05/2024] Open
Abstract
Customers are increasingly opting for ready-to-eat and easy-to-prepare food products, such as cooked crayfish. It is highly valued for its unique taste, tender meat, and nutritional properties. Therefore, we conducted an investigation into its quality parameters over an 8-week period at -20 °C. Parameters such as water distribution, oxidation reactions, color, microstructure, texture properties, and physicochemical parameters were examined. The physicochemical results indicated that as the storage time increased, the levels of pH and TVB-N (total volatile basic nitrogen) showed a significant increase, while the water holding capacity decreased significantly (P < 0.05). After two months of frozen storage, the carbonyl content and TBARS (thiobarbituric acid reactive substances) increased to 4.15 ± 0.16 nmol/mg protein and 1.6 ± 0.00 mg/kg, respectively. Additionally, the total sulfhydryl content decreased to 4.91 ± 0.10 mol/105 g protein, which had an impact on the quality of the crayfish. Electron microscopy revealed that with increasing storage time, the fiber structure gradually deteriorated due to water crystallization, leading to severe damage and breakage of muscle fibers. Interestingly, these changes related to storage affected color and texture parameters, thereby influencing the overall quality of the crayfish.
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Affiliation(s)
- Taher Abdelnaby
- College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao, 266404, PR China
- Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt
| | - Tingyu Feng
- Institute of Marine Bioresources for Nutrition and Health Innovation, No.106 Xiangyang Road, 266111, PR China
| | - Zhang Tiantian
- College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao, 266404, PR China
| | - Xiaoming Jiang
- College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao, 266404, PR China
- Institute of Marine Bioresources for Nutrition and Health Innovation, No.106 Xiangyang Road, 266111, PR China
| | - Wang Yuming
- College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao, 266404, PR China
- Institute of Marine Bioresources for Nutrition and Health Innovation, No.106 Xiangyang Road, 266111, PR China
| | - Zhaojie Li
- College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao, 266404, PR China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao, 266404, PR China
- Institute of Marine Bioresources for Nutrition and Health Innovation, No.106 Xiangyang Road, 266111, PR China
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12
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Ji L, Zhou C, Zhou Y, Nie Q, Luo Y, Yang R, Wang S, Ning J, Zhang J, Zhang Y. Study on simulation effect of physical and chemical characteristics of sausage by sausage model system. Front Nutr 2024; 11:1408618. [PMID: 38840702 PMCID: PMC11150632 DOI: 10.3389/fnut.2024.1408618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Accepted: 05/09/2024] [Indexed: 06/07/2024] Open
Abstract
Introduction The incorporation of Staphylococcus xylosus in sausage production is hypothesized to affect various physicochemical properties and flavor profiles of sausages. This study aimed to evaluate the simulation of these features in a sausage model and establish its applicability for in vitro studies. Methods Both a control and an experimental model, inclusive of Staphylococcus xylosus, were assessed for changes in physicochemical indexes (pH and water activity, Aw) and the concentration of flavoring components (esters and aldehydes). Thiobarbituric acid reactive substances (TBARS) values were also measured to evaluate lipid oxidation. Results The introduction of Staphylococcus xylosus resulted in no significant changes in pH and Aw between the sausage and the model. However, there was a considerable increase in the content of volatile flavor compounds, specifically esters and aldehydes, in the experimental groups compared to the control. Additionally, the TBARS values in experimental groups were significantly lower than those in the control group at the end of the testing period. Discussion The findings indicate that Staphylococcus xylosus plays a critical role in enhancing the flavor profile of sausages through the increased synthesis of volatile compounds and inhibiting fat oxidation. The sausage model effectively simulated the physicochemical and flavor index responses, demonstrating its potential utility for further in vitro research on sausage fermentation and preservation techniques.
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Affiliation(s)
- Lili Ji
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, Sichuan, China
| | - Chunyan Zhou
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, Sichuan, China
| | - Yanan Zhou
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, Sichuan, China
| | - Qing Nie
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, Sichuan, China
| | - Yi Luo
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, Sichuan, China
| | - Rui Yang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, Sichuan, China
| | - Shu Wang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, Sichuan, China
| | - Jiawen Ning
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, Sichuan, China
| | - Jiamin Zhang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, Sichuan, China
| | - Ying Zhang
- Chengdu Huixin Foods Co., Chengdu, China
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13
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Xiang J, Wang X, Guo C, Zang L, He H, Yin X, Wei J, Cao J. Quality and Flavor Difference in Dry-Cured Meat Treated with Low-Sodium Salts: An Emphasis on Magnesium. Molecules 2024; 29:2194. [PMID: 38792055 PMCID: PMC11124267 DOI: 10.3390/molecules29102194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 04/13/2024] [Accepted: 04/26/2024] [Indexed: 05/26/2024] Open
Abstract
The present study aimed to develop low-sodium curing agents for dry-cured meat products. Four low-sodium formulations (SPMA, SPM, SP, and SM) were used for dry-curing meat. The physicochemical properties and flavor of the dry-cured meat were investigated. The presence of Mg2+ ions hindered the penetration of Na+ into the meat. The weight loss, moisture content, and pH of all low-sodium salt groups were lower than those of S. Mg2+ addition increased the water activity (Aw) of SPMA, SPM, and SM. Dry-curing meat with low-sodium salts promoted the production of volatile flavor compounds, with Mg2+ playing a more prominent role. Furthermore, low-sodium salts also promoted protein degradation and increased the content of free amino acids in dry-cured meat, especially in SM. Principal component analysis (PCA) showed that the low-sodium salts containing Mg2+ were conducive to improving the quality of dry-cured meat products. Therefore, low-sodium salts enriched with Mg2+ become a desirable low-sodium curing agent for achieving salt reduction in dry-cured meat products.
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Affiliation(s)
- Jun Xiang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (J.X.); (C.G.); (L.Z.); (H.H.); (X.Y.)
| | - Xuejiao Wang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (J.X.); (C.G.); (L.Z.); (H.H.); (X.Y.)
| | - Chaofan Guo
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (J.X.); (C.G.); (L.Z.); (H.H.); (X.Y.)
| | - Liping Zang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (J.X.); (C.G.); (L.Z.); (H.H.); (X.Y.)
| | - Houde He
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (J.X.); (C.G.); (L.Z.); (H.H.); (X.Y.)
| | - Xiaoyu Yin
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (J.X.); (C.G.); (L.Z.); (H.H.); (X.Y.)
| | - Jianping Wei
- College of Food Science and Technology, Northwest University, Xi’an 710000, China;
| | - Jianxin Cao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (J.X.); (C.G.); (L.Z.); (H.H.); (X.Y.)
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14
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Mockus E, Starkute V, Klupsaite D, Bartkevics V, Borisova A, Sarunaite L, Arlauskiene A, Rocha JM, Bartkiene E. Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation during Submerged and Solid-State Fermentation with Pediococcus acidilactici. Foods 2024; 13:1249. [PMID: 38672920 PMCID: PMC11049090 DOI: 10.3390/foods13081249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 04/13/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
The aim of this study was to evaluate and compare the characteristics of non-treated and fermented [via submerged (SMF) and solid-state (SSF) fermentation using Pediococcus acidilactici] lentils (Lens culinaris) grown either in pure stands (L) or relay intercropped with winter rye (LR). It was observed that the lentils were suitable substrate for lacto-fermentation. Most of the free amino acid concentrations increased in lentils after both fermentations. The highest concentration of γ-aminobutyric acid was found in SSF LR samples. However, fermentation led to higher biogenic amines (BA) content in lentils. The most abundant fatty acid in lentils was C18:2. SSF lentils showed more complex volatile compound (VC) profiles (with between nine and seventeen new VCs formed), whereas, in SMF samples, between two and five newly VCs were formed. When comparing lentil grown types, L contained significantly higher concentrations of Na, K, Ca, P, Mn, and Se, while LR contained significantly higher concentrations of Fe and Ni. To sum up, fermentation with lactic acid bacteria (LAB) contributed to the improved biological value of lentils; still, the quantity of BA needs to be considered. Further investigations into the P. acidilactici metabolism of certain compounds (such as phenolic and antinutritional compounds) in lentils during fermentation ought to be carried out.
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Affiliation(s)
- Ernestas Mockus
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (V.S.); (D.K.)
| | - Vytaute Starkute
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (V.S.); (D.K.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (V.S.); (D.K.)
| | - Vadims Bartkevics
- Institute of Food Safety, Animal Health and Environment BIOR, Lejupes iela 3, LV-1076 Riga, Latvia; (V.B.); (A.B.)
| | - Anastasija Borisova
- Institute of Food Safety, Animal Health and Environment BIOR, Lejupes iela 3, LV-1076 Riga, Latvia; (V.B.); (A.B.)
| | - Lina Sarunaite
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Agriculture Instituto 1, Akademija, LT-58344 Kėdainiai, Lithuania; (L.S.); (A.A.)
| | - Ausra Arlauskiene
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Agriculture Instituto 1, Akademija, LT-58344 Kėdainiai, Lithuania; (L.S.); (A.A.)
| | - João Miguel Rocha
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal;
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (V.S.); (D.K.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
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15
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Ren F, Liu M, Tan B. Bacterial diversity and metabolites: Exploring correlations with preservative properties in soybean pastes. J Food Sci 2024; 89:2397-2409. [PMID: 38391005 DOI: 10.1111/1750-3841.16982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 12/24/2023] [Accepted: 01/30/2024] [Indexed: 02/24/2024]
Abstract
Soybean paste, a traditional fermented condiment, exhibits distinct quality attributes by its microbial communities. This study employed Illumina sequencing and LC-MS to scrutinize the bacterial biota and metabolome of highly preserved (HP) and easily spoiled (ES) soybean pastes. Firmicutes were prevalent in both pastes, with HP showcasing greater microbial α-diversity compared to ES pastes. Bacillus predominated in HP pastes, whereas Lactobacillus was most abundant in ES pastes. Significant metabolic differences were observed between HP and ES samples in lipids, peptides, nucleic acids, secondary metabolite biosynthesis, protein digestion, amino acid metabolism, inflammatory mediator regulation, and neomycin, kanamycin, and gentamicin biosynthesis. Lactobacillus exhibited positive associations with daidzein and 3,4,5-trihydroxypentanoylcarnitine, whereas Bacillus showed negative correlations with 1,n6-ethenoadenosine, 2-deoxy-2,3-dehydro-n-acetyl-neuraminic acid, 3,4,5-trihydroxypentanoyl carnitine, and fructosyl valine. These findings highlight the collaborative impact of bacterial communities and metabolites on soybean paste quality attributes. This research enhances our comprehension of preservation mechanisms in fermented foods, particularly soybean pastes. PRACTICAL APPLICATION: The investigation would provide insights into the soybean pastes fermentation, safe and quality control methods, bio-preservative development strategies, and so on of soybean pastes for related studies and the consumers. Bacteria and their metabolites could be used to optimize the fermentation processes for the preservative and safe regulations.
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Affiliation(s)
- Fei Ren
- Academy of National Food and Strategic Reserves Administration, Beijing, China
| | - Ming Liu
- Academy of National Food and Strategic Reserves Administration, Beijing, China
| | - Bin Tan
- Academy of National Food and Strategic Reserves Administration, Beijing, China
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16
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Wang H, Sui Y, Liu J, Liu H, Qin L, Kong B, Chen Q. Screening and evaluating microorganisms with broad-spectrum biogenic amine-degrading ability from naturally fermented dry sausage collected from Northeast China. Meat Sci 2024; 210:109438. [PMID: 38290305 DOI: 10.1016/j.meatsci.2024.109438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 12/01/2023] [Accepted: 01/22/2024] [Indexed: 02/01/2024]
Abstract
This study aimed to screen autochthonous strains with broad-spectrum biogenic amine (BA) degradation ability from traditional dry sausages and to evaluate their BA-degrading ability in dry sausages. A total of 120 strains were isolated from dry sausages collected from various regions in Northeast China, and 35 of 120 isolates were identified as non-BA producing strains by the in vitro agar method. The random amplified polymorphic DNA polymerase chain reaction technique genotyped these 35 isolates into 18 biotypes. Moreover, high performance liquid chromatography (HPLC) quantification showed that six strains (Latilactobacillus sakei MDJ6; Lactiplantibacillus plantarum SH7; Weissella hellenica DQ9; Staphylococcus saprophyticus JX18 and SYS8; and Macrococcus caseolyticus SYS11) of the 18 biotypes exhibited broad-spectrum BA-degrading ability, all of which had various levels of amine oxidase activity with monoamine oxidase and diamine oxidase activities ranged of 6.60-619.04 and 26.32-352.81 U/mg protein, respectively. These six strains were subsequently inoculated into dry sausages and the results showed that they exhibited varying degrees of BA-degrading ability, of which strain Lat. sakei MDJ6 allowed to have less BA production on dry sausage with a final concentration of 61.33 mg/kg.
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Affiliation(s)
- Huiping Wang
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yumeng Sui
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jiaqi Liu
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ligang Qin
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Qian Chen
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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17
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Shao X, Wang H, Song X, Xu N, Sun J, Xu X. Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages. Food Chem X 2024; 21:101225. [PMID: 38389578 PMCID: PMC10881521 DOI: 10.1016/j.fochx.2024.101225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 02/03/2024] [Accepted: 02/11/2024] [Indexed: 02/24/2024] Open
Abstract
The aim of this study was to investigate and compare the effects of different mixed starter cultures (Lactiplantibacillus plantarum and Staphylococcus simulans) on the bacterial communities and flavor of fermented sausages. The results indicated that native starters grew well in fermented sausages and became dominant at the end of ripening. Among them, Lactobacillus spp. had the highest relative abundance, followed by Staphylococcus spp. In addition, the inoculation of the mixed starters promoted the formation of taste and aroma compounds that contribute to the overall flavor of the fermented sausages. Among them, the L. plantarum CQ01107 + S. simulans CD207 (CCA) treatment was found to have the highest umami amino acid, nucleotide, lactic acid, fatty acid and ketone contents (P < 0.05), as well as excellent sensory properties. In conclusion, the CCA starter may be a desirable starter culture to enhance the flavor of fermented sausages.
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Affiliation(s)
- Xuefei Shao
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Huhu Wang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xiangyu Song
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Na Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Jian Sun
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xinglian Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
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18
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Gao F, Zhang K, Wang D, Xia L, Gu Y, Tian J, Jin Y. Effect of Lactobacillus helveticus IMAUJBH1 on fat and volatile flavor substances in fermented mutton sausages. Food Chem X 2024; 21:101205. [PMID: 38370301 PMCID: PMC10869742 DOI: 10.1016/j.fochx.2024.101205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 01/13/2024] [Accepted: 02/04/2024] [Indexed: 02/20/2024] Open
Abstract
The decomposition and oxidation of fat is essential for the formation and quality of the unique flavor of sausage. To explore the effect of lactic acid bacteria on fat decomposition and oxidation in fermented sausage, free fatty acids and volatile flavor compounds were determined by gas chromatography (GC) and headspace solid-phase microextraction (HS-SPME)-GC-MS, respectively. The results showed that the addition of Lactobacillus helveticus IMAUJBH1 inhibited fat peroxidation and relatively increased the proportion of monounsaturated fatty acids. A total of 47 volatile flavor compounds were detected, including aldehydes, esters, alcohols, and ketones. The content of substances such as hexanal, heptanal, nonanal and 1-octene-3-ol related to lipid oxidation was significantly reduced. The results obtained in this study show that the strain can further affect the flavor of the product by inhibiting the formation of lipid oxidation or peroxide flavor substances to a certain extent.
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Affiliation(s)
- Fang Gao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Kaiping Zhang
- Department of Cooking and Food Processing, Inner Mongolia Business and Trade Vocational College, Hohhot 010070, China
| | - Daixun Wang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Lingyan Xia
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Yue Gu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Jianjun Tian
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the people's Republic of China, Hohhot 010018, China
| | - Ye Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the people's Republic of China, Hohhot 010018, China
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19
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Chen H, Liu L, Jiang L, Hu W, Cen Q, Zhang R, Hui F, Li J, Zeng X. Effect of L. Plantarum Y279 and W. Cibaria Y113 on microorganism, lipid oxidation and fatty acid metabolites in Yu jiaosuan, A Chinese tradition fermented snack. Food Chem X 2024; 21:101246. [PMID: 38426073 PMCID: PMC10901845 DOI: 10.1016/j.fochx.2024.101246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 02/12/2024] [Accepted: 02/18/2024] [Indexed: 03/02/2024] Open
Abstract
Fatty acids are one of the main sources of flavour in fermented Yu jiaosuan (YJS) in southwest China. Bacilli (50.18 %) and Oxyphotobacteria (32.70 %) were the dominant class. Lactiplantibacillus (40.51 %) and Weissella (20.43 %) were the dominant species in the inoculated fermented group (HY). The peroxide value (ZY: 0.025 g/100 g, HY: 0.016 g/100 g) and lipoxygenase (LOX) (ZY: 5.7654 U/min·g, HY: 3.3856 U/min·g) in the HY group were significantly lower compared with the natural fermentation group (ZY), while acid lipase activity (ZY: 0.3184 U/h·g, HY: 0.7075 U/h·g) and neutral lipase activity (ZY: 12.65443 U/h·g, HY: 20.25142 U/h·g) were significantly higher than the control sample. Totally 40 differential fatty acid metabolites were screened. Arachidonic acid metabolism, unsaturated fatty acid biosynthesis and linoleic acid metabolism were potential metabolic pathways. Seven major bacterial species were closely associated with 15 differential fatty acid. This study contributes to the targeted production of fatty acid functional active substances of YJS.
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Affiliation(s)
- Hongyan Chen
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
| | - Lu Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Bureau of Agriculture and Rural Affairs of Majiang County, Guizhou Province, China
| | - Lu Jiang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
| | - Wenkang Hu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
| | - Qin Cen
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
| | - Rui Zhang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
| | - Fuyi Hui
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
| | - Jiamin Li
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
| | - Xuefeng Zeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
- Edible Fungus Research Institute Guizhou University, Guiyang, China
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20
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Liu G, Li L, Song S, Ma Q, Wei Y, Liang M, Xu H. Marine Fish Oil Replacement with Lard or Basa Fish ( Pangasius bocourti) Offal Oil in the Diet of Tiger Puffer ( Takifugu rubripes): Effects on Growth Performance, Body Composition, and Flesh Quality. Animals (Basel) 2024; 14:997. [PMID: 38612236 PMCID: PMC11011091 DOI: 10.3390/ani14070997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 03/22/2024] [Accepted: 03/23/2024] [Indexed: 04/14/2024] Open
Abstract
Lard (LD) and Basa fish offal oil (BFO) have similar fatty acid profiles, both containing high contents of saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA). The present study aimed to investigate the efficacy of partial or complete replacement of marine fish oil (MFO, herring oil) by LD or BFO in the diets of tiger puffer. The control diet contained 49.1% crude protein and 9.28% crude lipid content including 6% added MFO. In other diets, 1/3, 2/3, and 3/3 of the added MFO was replaced by LD or BFO, respectively. Each diet was fed to triplicate tanks of juvenile fish (initial body weight, 13.88 g). A 46-day feeding trial was conducted in a flow-through seawater system. Each diet was fed to triplicate 200-L rectangular polyethylene tanks, each of which was stocked with 30 fish. Fish were fed to satiation three times a day. The complete replacement of added MFO (replacing 65% of the total crude lipid) had no adverse effects on fish growth performance in terms of survival (>94%), weight gain (360-398%), feed intake (2.37-3.04%), feed conversion ratio (0.84-1.02), and somatic indices. The dietary LD or BFO supplementation also had marginal effects on fish body proximate composition, biochemical parameters, muscle texture, and water-holding ability, as well as the hepatic expression of lipid metabolism-related genes. Partial (2/3) replacement of added MFO by LD or BFO did not significantly reduce the muscle n-3 LC-PUFA content, indicating the n-3 LC-PUFA sparing effects of SFA and MUFA in LD and BFO. In general, dietary LD or BFO reduced the peroxidation level and led to significant changes in the muscle volatile flavor compound profile, which were probably attributed to the change in fatty acid composition. The results of this study evidenced that LD and BFO are good potential lipid sources for tiger puffer feeds.
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Affiliation(s)
- Guoxu Liu
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, 106 Nanjing Road, Qingdao 266071, China
- Laboratory for Marine Fisheries Science and Food Production Processes, Laoshan Laboratory, 168 Wenhai Road, Qingdao 266237, China
- College of Fisheries and Life Sciences, Shanghai Ocean University, 999 Huchenghuan Road, Shanghai 201306, China
| | - Lin Li
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, 106 Nanjing Road, Qingdao 266071, China
| | - Shuqing Song
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, 106 Nanjing Road, Qingdao 266071, China
| | - Qiang Ma
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, 106 Nanjing Road, Qingdao 266071, China
| | - Yuliang Wei
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, 106 Nanjing Road, Qingdao 266071, China
- Laboratory for Marine Fisheries Science and Food Production Processes, Laoshan Laboratory, 168 Wenhai Road, Qingdao 266237, China
| | - Mengqing Liang
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, 106 Nanjing Road, Qingdao 266071, China
- Laboratory for Marine Fisheries Science and Food Production Processes, Laoshan Laboratory, 168 Wenhai Road, Qingdao 266237, China
| | - Houguo Xu
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, 106 Nanjing Road, Qingdao 266071, China
- Laboratory for Marine Fisheries Science and Food Production Processes, Laoshan Laboratory, 168 Wenhai Road, Qingdao 266237, China
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21
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Meng Z, Liu Y, Xi Y, Dong Y, Cai C, Zhu Y, Li Q. The Protection of Quinoa Protein on the Quality of Pork Patties during Freeze-Thaw Cycles: Physicochemical Properties, Sensory Quality and Protein Oxidative. Foods 2024; 13:522. [PMID: 38397499 PMCID: PMC10887504 DOI: 10.3390/foods13040522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 02/01/2024] [Accepted: 02/03/2024] [Indexed: 02/25/2024] Open
Abstract
The present study investigated the impact of quinoa protein (QP) on the physicochemical properties, sensory quality, and oxidative stability of myofibrillar protein (MP) in pork patties during five freeze-thaw (F-T) cycles. It was observed that repeated F-T cycles resulted in a deterioration of pork patty quality; however, the incorporation of QP effectively mitigated these changes. Throughout the F-T cycles, the sensory quality of the QP-treated group consistently surpassed that of the control group. After five F-T cycles, the thiobarbituric acid reactive substance (TBARS) content in the control group was measured at 0.423 mg/kg, whereas it significantly decreased to 0.347 mg/kg in the QP-treated group (p < 0.05). Furthermore, QP inclusion led to a decrease in pH and an increase in water-holding capacity (WHC) within pork patties. Following five F-T cycles, Ca2+-ATPase activity exhibited a significant increase of 11.10% in the QP-treated group compared to controls (p < 0.05). Additionally, supplementation with QP resulted in elevated total sulfhydryl content and reduced carbonyl content, Schiff base content, and dityrosine content within myofibrillar proteins (MPs), indicating its inhibitory effect on MP oxidation. In particular, after five F-T cycles, total sulfhydryl content reached 58.66 nmol/mL for the QP-treated group significantly higher than that observed for controls at 43.65 nmol/mL (p < 0.05). While carbonyl content increased from 2.37 nmol/mL to 4.63 nmol/mL between the first and fifth F-T cycle for controls; it only rose from 2.15 nmol/mL to 3.47 nmol/mL in the QP-treated group. The endogenous fluorescence levels were significantly higher (p < 0.05) in the QP-treated group compared to controls. In conclusion, the addition of QP enhanced the quality of pork patties and effectively inhibited the oxidative denaturation of MP during F-T cycles.
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Affiliation(s)
- Zhiming Meng
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (Z.M.); (Y.L.); (Y.X.); (Y.D.); (Q.L.)
| | - Ying Liu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (Z.M.); (Y.L.); (Y.X.); (Y.D.); (Q.L.)
| | - Yueyang Xi
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (Z.M.); (Y.L.); (Y.X.); (Y.D.); (Q.L.)
| | - Yingying Dong
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (Z.M.); (Y.L.); (Y.X.); (Y.D.); (Q.L.)
| | - Chunbo Cai
- College of Animal Science, Shanxi Agricultural University, Jinzhong 030801, China;
| | - Yingchun Zhu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (Z.M.); (Y.L.); (Y.X.); (Y.D.); (Q.L.)
| | - Qi Li
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (Z.M.); (Y.L.); (Y.X.); (Y.D.); (Q.L.)
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22
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Zheng SS, Wang CY, Hu YY, Yang L, Xu BC. Enhancement of fermented sausage quality driven by mixed starter cultures: Elucidating the perspective of flavor profile and microbial communities. Food Res Int 2024; 178:113951. [PMID: 38309873 DOI: 10.1016/j.foodres.2024.113951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 12/20/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
The metabolic activities of microorganisms play a crucial role in the quality development of fermented sausage. This study investigated the effect of inoculation with different combinations of starter cultures (Lactiplantibacillus plantarum YR07, Latilactobacillus sakei L.48, Staphylococcus xylosus S.14, and Mammaliicoccus sciuri S.18) on the quality of sausages. Inoculation with mixed starter cultures promoted protein degradation to generate amino acids and the conversion to volatile compounds, which enhanced the flavor development in fermented sausages. The bacterial community analyses demonstrated that the inoculation of mixed starter cultures could inhibit the growth of spoilage and pathogenic bacteria, thereby reducing the total content of biogenic amines. The correlation analysis between the core bacteria and characteristic volatile compounds revealed that fermented sausages inoculated with Lactobacillus and coagulase negative staphylococci exhibited significant positive correlations with the majority of key characteristic volatile compounds. In four treatments, inoculation with L. plantarum YR07 and M. sciuri S.18 greatly promoted the formation of characteristic volatile compounds (3-hydroxy-2-butanone, hexanal, and 1- octen-3ol). Therefore, the combined inoculation of L. plantarum YR07 and M. sciuri S.18 is promising to enhance fermented sausage's flavor profile and safety.
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Affiliation(s)
- Sha-Sha Zheng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Chun-Yu Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; College of Food Science and Light Industry, Nanjing Tech University, Nanjing, 211816, China
| | - Ying-Ying Hu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Liu Yang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Bao-Cai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
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23
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Liu Y, Gao S, Cui Y, Wang L, Duan J, Yang X, Liu X, Zhang S, Sun B, Yu H, Gao X. Characteristics of Lactic Acid Bacteria as Potential Probiotic Starters and Their Effects on the Quality of Fermented Sausages. Foods 2024; 13:198. [PMID: 38254499 PMCID: PMC10813914 DOI: 10.3390/foods13020198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 01/02/2024] [Accepted: 01/04/2024] [Indexed: 01/24/2024] Open
Abstract
The aim of this study was to explore the potential of commercial lactic acid bacteria (LAB) as probiotic starters in fermented sausages. We initially investigated the growth activity, acid production capability, and tolerance to fermentation conditions of Lactobacillus sakei, Lactiplantibacillus plantarum, and Pediococcus pentosaceus. All three LAB strains proved viable as starters for fermented sausages. Subsequently, we explored their potential as probiotics based on their antibacterial and antioxidant capabilities. L. plantarum exhibited stronger inhibition against Escherichia coli and Staphylococcus aureus. All three strains displayed antioxidant abilities, with cell-free supernatants showing a higher antioxidant activity compared to intact cells and cell-free extracts. Moreover, the activities of superoxide dismutase, glutathione peroxidase, and catalase were stronger in the cell-free supernatant, cell-free extract, and intact cell, respectively. Finally, we individually and collectively inoculated these three LAB strains into sausages to investigate their impact on quality during the fermentation process. External starters significantly reduced pH, thiobarbituric acid reactive substances, and sodium nitrite levels. The improvements in color and texture had positive effects, with the L. plantarum inoculation achieving higher sensory scores. Overall, all three LAB strains show promise as probiotic fermentation starters in sausage production.
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Affiliation(s)
- Yinchu Liu
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China; (Y.L.); (S.G.); (L.W.); (J.D.); (X.Y.)
| | - Sai Gao
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China; (Y.L.); (S.G.); (L.W.); (J.D.); (X.Y.)
| | - Yue Cui
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China; (Y.L.); (S.G.); (L.W.); (J.D.); (X.Y.)
| | - Lin Wang
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China; (Y.L.); (S.G.); (L.W.); (J.D.); (X.Y.)
| | - Junya Duan
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China; (Y.L.); (S.G.); (L.W.); (J.D.); (X.Y.)
| | - Xinyu Yang
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China; (Y.L.); (S.G.); (L.W.); (J.D.); (X.Y.)
| | - Xiaochang Liu
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (X.L.); (S.Z.); (B.S.); (H.Y.)
| | - Songshan Zhang
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (X.L.); (S.Z.); (B.S.); (H.Y.)
| | - Baozhong Sun
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (X.L.); (S.Z.); (B.S.); (H.Y.)
| | - Haojie Yu
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (X.L.); (S.Z.); (B.S.); (H.Y.)
| | - Xiaoguang Gao
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China; (Y.L.); (S.G.); (L.W.); (J.D.); (X.Y.)
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24
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Wang H, Sui Y, Liu J, Kong B, Li H, Qin L, Chen Q. Analysis and comparison of the quality and flavour of traditional and conventional dry sausages collected from northeast China. Food Chem X 2023; 20:100979. [PMID: 38022737 PMCID: PMC10661686 DOI: 10.1016/j.fochx.2023.100979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 10/24/2023] [Accepted: 11/02/2023] [Indexed: 12/01/2023] Open
Abstract
In this study, the physicochemical properties and flavour profile of traditional dry sausages (T-SH, T-DXAL, T-HG, T-MDJ, T-HRB) collected from various wet markets were compared with those of conventional dry sausages (C-QL, C-ND, C-YSD, C-YC, C-HRL) collected from various food companies in northeast China. Traditional dry sausages were characterised by a low moisture content, a low water activity, and a high shear force after a long fermentation time compared with conventional dry sausages. Electronic nose and electronic tongue signals combined with chemometrics methods were applied for a comprehensive qualitative analysis of the odour and taste of dry sausages. A total of 61 volatile compounds were identified using gas chromatography-mass spectrometry, and the multivariate chemometrics analysis confirmed the difference in volatile compounds between traditional and conventional samples. Moreover, the sensory evaluation revealed that conventional dry sausages lacked the characteristic fermented flavour of traditional dry sausages.
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Affiliation(s)
- Huiping Wang
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yumeng Sui
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jiaqi Liu
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Huiyao Li
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ligang Qin
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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25
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Yu H, Li P, Yin P, Cai J, Jin B, Zhang H, Lu S. Bacterial community succession and volatile compound changes in Xinjiang smoked horsemeat sausage during fermentation. Food Res Int 2023; 174:113656. [PMID: 37986490 DOI: 10.1016/j.foodres.2023.113656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 10/26/2023] [Accepted: 10/31/2023] [Indexed: 11/22/2023]
Abstract
This study examined the bacterial community dynamics and their relationship with volatile compounds in Xinjiang smoked horsemeat sausage during fermentation. We employed single-molecule real-time sequencing (SMRT) to identify the bacterial composition, while headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) was utilized to detect volatile compounds in the sausage. The findings indicated that Staphylococcus xylosus, Lactococcus garvieae, Latilactobacillus sakei, Lactococcus lactis, and Weissella hellenica were the predominant species during the fermentation. Moreover, we identified 56 volatile substances in the smoked horsemeat sausages, including alcohols, esters, ketones, acids, aldehydes, terpenes, and phenols. Notably, the correlation analysis demonstrated positive associations between the major bacteria and the primary volatile compounds, with notable connections observed for Staphylococcus xylosus, Lactococcus garvieae and Weissella hellenica. These research findings provide a foundation for future endeavors aimed at enhancing the flavor quality of smoked horsemeat sausage.
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Affiliation(s)
- Honghong Yu
- Lab. of Meat Processing and Quality Control, College of Food Science, Shihezi University, Xinjiang, China.
| | - Pingcan Li
- Lab. of Meat Processing and Quality Control, College of Food Science, Shihezi University, Xinjiang, China.
| | - Pengcheng Yin
- Lab. of Meat Processing and Quality Control, College of Food Science, Shihezi University, Xinjiang, China.
| | - Jixun Cai
- Lab. of Meat Processing and Quality Control, College of Food Science, Shihezi University, Xinjiang, China.
| | - Boyu Jin
- Lab. of Meat Processing and Quality Control, College of Food Science, Shihezi University, Xinjiang, China.
| | - Haopeng Zhang
- Lab. of Meat Processing and Quality Control, College of Food Science, Shihezi University, Xinjiang, China.
| | - Shiling Lu
- Lab. of Meat Processing and Quality Control, College of Food Science, Shihezi University, Xinjiang, China.
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26
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Li X, Hu G, Sun X, Sun E, Zhang Y, Zhong Y, Su L, Jin Y, Yang F, Zhao L. The Effect of Lactiplantibacillus plantarum x3-2b Bacterial Powder on the Physicochemical Quality and Biogenic Amines of Fermented Lamb Jerky. Foods 2023; 12:4147. [PMID: 38002204 PMCID: PMC10670334 DOI: 10.3390/foods12224147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 11/03/2023] [Accepted: 11/14/2023] [Indexed: 11/26/2023] Open
Abstract
In this study, a protective agent was added to prepare a high-activity Lactiplantibacillus plantarum x3-2b bacterial powder as a fermentation agent and explore its effect on the physicochemical quality, biogenic amines, and flavor of fermented lamb jerky. A composite protective agent, composed of 15% skim milk powder and 10% trehalose, was used, and bacterial mud was mixed with the protective agent at a 1:1.2 mass ratio. The resulting freeze-dried bacterial powder achieved a viable count of 5.1 lg CFU/g with a lyophilization survival rate of 87.58%. Scanning electron microscopy revealed enhanced cell coverage by the composite protective agent, maintaining the cell membrane's integrity. Inoculation with x3-2b bacterial powder increased the pH and the reduction in aw, enhanced the appearance and texture of fermented lamb jerky, increased the variety and quantity of flavor compounds, and reduced the accumulation of biogenic amines (phenethylamine, histamine, and putrescine). This research provides a theoretical basis for improving and regulating the quality of lamb jerky and establishes a foundation for the development of bacterial powder for the commercial fermentation of meat products.
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Affiliation(s)
- Xiaotong Li
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (X.L.); (G.H.); (X.S.); (E.S.); (Y.Z.); (L.S.); (Y.J.)
| | - Guanhua Hu
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (X.L.); (G.H.); (X.S.); (E.S.); (Y.Z.); (L.S.); (Y.J.)
| | - Xueying Sun
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (X.L.); (G.H.); (X.S.); (E.S.); (Y.Z.); (L.S.); (Y.J.)
| | - Erke Sun
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (X.L.); (G.H.); (X.S.); (E.S.); (Y.Z.); (L.S.); (Y.J.)
| | - Yue Zhang
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (X.L.); (G.H.); (X.S.); (E.S.); (Y.Z.); (L.S.); (Y.J.)
| | - Yancheng Zhong
- Beijing Tongzhou District Health Commission, Beijing 101100, China;
| | - Lin Su
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (X.L.); (G.H.); (X.S.); (E.S.); (Y.Z.); (L.S.); (Y.J.)
| | - Ye Jin
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (X.L.); (G.H.); (X.S.); (E.S.); (Y.Z.); (L.S.); (Y.J.)
| | - Fan Yang
- Ordos Vocational College of Eco-Environment, Kangbashi District, Ordos 017010, China
| | - Lihua Zhao
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (X.L.); (G.H.); (X.S.); (E.S.); (Y.Z.); (L.S.); (Y.J.)
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27
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Zhang Q, Zhao F, Shi T, Xiong Z, Gao R, Yuan L. Suanyu fermentation strains screening, process optimization and the effect of thermal processing methods on its flavor. Food Res Int 2023; 173:113296. [PMID: 37803608 DOI: 10.1016/j.foodres.2023.113296] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 06/24/2023] [Accepted: 07/19/2023] [Indexed: 10/08/2023]
Abstract
Suanyu is a famous traditional fermented aquatic food in south China. However, the quality of Suanyu is unstable due to natural fermentation based on the environment. This work screened suitable microbial fermenters (Enterococcus rivorum and Enterococcus lactis) from traditional fermented fish and optimized a suitable fermentation process. Effects of different fermentation (natural and mixed starters fermentation) and thermal treatments (microwave, frying and roasting) on the flavor of Suanyu were investigated. Compared to the natural fermentation group, the TVB-N content (31.5 mg/100 g) was lower, the total acidity (5.12 g/kg) and flavor compounds content were richer in the mixed starters fermentation group (P < 0.05). But there was no significant difference in histamine content (P > 0.05). The roasting treatment group contained higher contents of free amino acids, organic acids, nucleotides and richer key aroma components. The electronic nose was able to distinguish between the differently treated samples. The sensory evaluation result showed that roasted and fried samples had a more acceptable flavor and color. This work will provide a theoretical reference for the standardized production of Suanyu and the development of pre-cooked products.
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Affiliation(s)
- Qianqian Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Feng Zhao
- Fishery Research Institute, Guizhou Academy of Agricultural Science, Guiyang 550025, China
| | - Tong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Zhiyu Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China; College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China.
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
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28
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Wu L, Zhao L, Tao Y, Zhang D, He A, Ma X, Zhang H, Li G, Rong L, Li R. Improving the aroma profile of inoculated fermented sausages by constructing a synthetic core microbial community. J Food Sci 2023; 88:4388-4402. [PMID: 37750814 DOI: 10.1111/1750-3841.16764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 08/19/2023] [Accepted: 08/22/2023] [Indexed: 09/27/2023]
Abstract
Commercial starter cultures play a critical role in the industrial production of fermented sausages. However, commercial starter cultures could not reproduce the metabolic actions of diverse microorganisms and the aroma profile of the traditional spontaneously fermented sausages. Identifying the core microbial community in spontaneously fermented sausages will facilitate the construction of a synthetic microbial community for reproducing metabolic actions and flavor compounds in spontaneously fermented sausages. This study aimed to reveal the core microbial community of spontaneously fermented sausages based on their relative abundance, flavor-producing ability, and co-occurrence performance. We identified five promising genera to construct the synthetic core microbial community, these were Lactobacillus, Staphylococcus, Macrococcus, Streptococcus, and Pediococcus. Sausages inoculated with a synthetic core microbial community presented higher quality of aroma profile than the fermented sausages inoculated with a commercial starter culture. Some important volatile flavor compounds of spontaneously fermented sausage, such as (-)-β-pinene, β-caryophyllene, 3-methyl-1-butanol, α-terpineol, ethyl 2-methylpropanoate, and ethyl 3-methylbutanoate which are associated with floral, fruity, sweet, and fresh aromas, were also detected in fermented sausage inoculated with synthetic microbial community. This indicated that the synthetic core microbial community efficiently reproduced flavor metabolism. Overall, this study provides a practical strategy to design a synthetic microbial community applicable to different scientific fields.
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Affiliation(s)
- Liu Wu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, China
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Linyu Zhao
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Yingmei Tao
- Gansu Polytechnic College of Animal Husbandry & Engineering, Wuwei, Gansu, China
- Sichuan University of Science & Engineering, Yibin, Sichuan, China
| | - Di Zhang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, China
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - An He
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, China
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | | | - Huan Zhang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Guoliang Li
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Liangyan Rong
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, China
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Ruren Li
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, China
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
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29
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Zhang D, Yang P, Liu K, Wu L, Li G, Zhang H, Ma X, Rong L, Li R. The effective of bacterial community dynamics driven by different starter cultures on the flavor development of Chinese fermented sausages. Food Chem X 2023; 19:100838. [PMID: 37780305 PMCID: PMC10534179 DOI: 10.1016/j.fochx.2023.100838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 08/06/2023] [Accepted: 08/11/2023] [Indexed: 10/03/2023] Open
Abstract
This study aimed to understand the community successions driven by different starters and their effects on the flavor development of Chinese fermented sausages. The results showed that the bacterial genus (67.6%) and pH (32.4%) were the key factors influencing the volatile profile. Inoculated the starters composed of Pediococcus and staphylococci maintained the stable community succession patterns dominated by staphylococci (samples T and S). Although the highly acidic environment (pH < 5.2) caused the community to exhibit a fluctuation in succession pattern, the inoculation of Latilactobacillus paracasei (sample Y) maintained microbial diversity and was conducive to the accumulation of aldehydes and esters. In sample P, inoculated the starter with Latilactobacillus and Staphylococcus also maintained microbial diversity, the moderately acidic environment (pH > 5.4) resulted in a stable succession pattern of the microbial community, and it was not conducive to the accumulation of aldehydes, alcohols and esters.
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Affiliation(s)
- Di Zhang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, China
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Peng Yang
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Kaihao Liu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, China
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Liu Wu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, China
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Guoliang Li
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, China
| | - Huan Zhang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, China
| | - Xiaozhong Ma
- Jinzi Ham Co., Ltd., No. 1000, Jinfan Street, Industrial Park, Jinhua, Zhejiang 321016, China
| | - Liangyan Rong
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, China
| | - Ruren Li
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, China
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30
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Hu Y, Dong Z, Wen R, Kong B, Yu W, Wang J, Liu H, Chen Q. Combination of ultrasound treatment and starter culture for improving the quality of beef jerky. Meat Sci 2023; 204:109240. [PMID: 37321054 DOI: 10.1016/j.meatsci.2023.109240] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 05/09/2023] [Accepted: 06/01/2023] [Indexed: 06/17/2023]
Abstract
The effects of treatment by ultrasound (US), inoculation of Pediococcus acidilactici BP2 strain (BP), and their combination (US-BP) on the quality characteristics of beef jerky were investigated during fermentation for 6 days. Moisture contents and water activity were highest after the US and US-BP treatments (P < 0.05). These effects were attributed to the decreased moisture mobility in beef jerky during ultrasonication. Meanwhile, samples treated with US and US-BP displayed more broken muscle fibers and larger gaps and cavities between the adjacent muscle bundles, resulting in lower shear force values compared to the other samples (P < 0.05), which indicated that the US and US-BP treatments improved the tenderness of beef jerky. Moreover, treatment with BP promoted the flavor development of beef jerky. The US-BP treatment improved the sensory attributes of beef jerky. In conclusion, US-BP is a promising strategy to improve the quality of beef jerky.
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Affiliation(s)
- Yingying Hu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zhiming Dong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Rongxin Wen
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Weihua Yu
- Tianshunyuan Muslim Food Co., LTD, Harbin, Heilongjiang 150030, China
| | - Jianzhao Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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31
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Zhu H, Li P, Wang L, Huang Q, Xu B. Flavor profile of "Dao Ban Xiang" (a traditional dry-cured meat product in Chinese Huizhou cuisine) at different processing stages in winter and summer. Food Sci Nutr 2023; 11:2733-2750. [PMID: 37324930 PMCID: PMC10261732 DOI: 10.1002/fsn3.3225] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 12/09/2022] [Accepted: 12/28/2022] [Indexed: 06/17/2023] Open
Abstract
"Dao Ban Xiang" is a famous traditional Chinese dry-cured meat product. This study aimed to comparatively analyze the difference in the volatile flavor information of "Dao Ban Xiang" produced in winter and summer. In this study, we determine the physical and chemical properties, free amino acids (FAAs), free fatty acids (FFAs), and volatile compounds in the four processing stages of samples in winter and summer. The content of FAAs decreased significantly during the curing period in winter while increasing steadily in summer. The content of total FFAs increased in both winter and summer, and polyunsaturated fatty acids (PUFAs) decreased significantly in summer. The characteristic compound in winter samples is hexanal, nonanal, and (E)-2-octenal, which may mainly come from the degradation of FAAs, while the characteristic compound in winter samples is hexanal, nonanal, and (E)-2-nonenal, which may mainly be derived from the oxidation of FFAs. This study extends our knowledge on flavor from traditional cured meat products at different processing stages in different seasons and could be useful for the standardization of the traditional and regional meat products.
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Affiliation(s)
- Hanlin Zhu
- School of Food and Biological EngineeringHefei University of TechnologyHefeiChina
| | - Ping Li
- School of Food and Biological EngineeringHefei University of TechnologyHefeiChina
| | - Lin Wang
- School of Food and Biological EngineeringHefei University of TechnologyHefeiChina
| | - Qianli Huang
- School of Food and Biological EngineeringHefei University of TechnologyHefeiChina
| | - Baocai Xu
- School of Food and Biological EngineeringHefei University of TechnologyHefeiChina
- Engineering Research Center of Bio‐Process, Ministry of EducationHefei University of TechnologyHefeiChina
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32
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Zhou T, Ma Y, Jiang W, Fu B, Xu X. Selection of a Fermentation Strategy for the Preparation of Clam Sauce with Acceptable Flavor Perception. Foods 2023; 12:foods12101983. [PMID: 37238802 DOI: 10.3390/foods12101983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2023] [Revised: 05/09/2023] [Accepted: 05/11/2023] [Indexed: 05/28/2023] Open
Abstract
Flavor, which mainly depends on volatile compounds, is an important index for evaluating the quality of clam sauce. This study investigated the volatile compounds in clam sauce prepared using four different methods and the influence of aroma characteristics. Fermenting a mixture of soybean koji and clam meat improved the flavor of the final product. Solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) identified 64 volatile compounds. Nine key flavor compounds, namely, 3-methylthio-1-propanol, 2-methoxy-4-vinylphenol, phenylethyl alcohol, 1-octen-3-ol, α-methylene phenylacetaldehyde, phenyl-oxirane, 3-phenylfuran, phenylacetaldehyde, and 3-octenone, were selected using variable importance in projection (VIP). The results of the electronic nose and tongue detection of the aroma characteristics of the samples prepared by four different fermentation methods were consistent with those of GC-MS analysis. The clam sauce prepared by mixing soybean koji with fresh clam meat possessed better flavor and quality than that prepared via other methods.
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Affiliation(s)
- Tao Zhou
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yunjiao Ma
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Wei Jiang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Baoshang Fu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xianbing Xu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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33
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Ma Y, Gao Y, Xu Y, Zhou H, Zhou K, Li C, Xu B. Microbiota dynamics and volatile metabolite generation during sausage fermentation. Food Chem 2023; 423:136297. [PMID: 37187009 DOI: 10.1016/j.foodchem.2023.136297] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 04/21/2023] [Accepted: 05/01/2023] [Indexed: 05/17/2023]
Abstract
Microorganism metabolic activity is critical for the formation of unique flavors in fermented meat products. To clarify the relationship between the formation of the special flavor of fermented meat and microorganisms, high-throughput sequencing and gas chromatography-ion mobility spectrometry were used to analyze microorganisms and volatile compounds in naturally fermented sausage. The findings revealed 91 volatile compounds and 4 key microorganisms, including Lactobacillus, Weissella, Leuconostoc, and Staphylococcus. The key microorganisms were positively correlated with the formation of 21 volatile compounds. The validation results showed that the contents of volatile compounds such as heptanal, octanal, 2-pentanone, and 1-octen-3-ol increased significantly after inoculation with Lb. sakei M2 and S. xylosus Y4. These two bacteria are the key microorganisms that produce the special flavor of fermented sausage. The present study can provide a theoretical basis for the directional development of fermented meat products, the preparation of special flavor enhancers, and expedited fermentation processes.
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Affiliation(s)
- Ying Ma
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Yafei Gao
- Anhui Hefeng Food Co., Ltd., Bozhou, Anhui 236700, China
| | - Yujuan Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Hui Zhou
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China.
| | - Kai Zhou
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Cong Li
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
| | - Baocai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
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34
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Wang MS, Fan M, Zheng AR, Wei CK, Liu DH, Thaku K, Wei ZJ. Characterization of a fermented dairy, sour cream: Lipolysis and the release profile of flavor compounds. Food Chem 2023; 423:136299. [PMID: 37178602 DOI: 10.1016/j.foodchem.2023.136299] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 03/21/2023] [Accepted: 05/01/2023] [Indexed: 05/15/2023]
Abstract
Lipolysis and flavor development during fermentation of sour cream were studied by evaluating the physicochemical changes, sensory differences and volatile components. The fermentation caused significant changes in pH, viable count and sensory evaluation. The peroxide value (POV) decreased after reaching the maximum value of 1.07 meq/kg at 15 h, while thiobarbituric acid reactive substances (TBARS) increased continuously with the accumulation of secondary oxidation products. The Free fatty acids (FFAs) in sour cream were mainly myristic, palmitic and stearic. GC-IMS was used to identify the flavor properties. A total of 31 volatile compounds were identified, among which the contents of characteristic aromatic substances such as ethyl acetate, 1-octen-3-one and hexanoic acid were increased. The results suggest that lipid changes and flavor formation in sour cream are influenced by fermentation time. Furthermore, flavor compounds may be related to lipolysis such as 1-octen-3-one and 2- heptanol were also observed.
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Affiliation(s)
- Meng-Song Wang
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, People's Republic of China
| | - Min Fan
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, People's Republic of China
| | - An-Ran Zheng
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Chao-Kun Wei
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Dun-Hua Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, People's Republic of China
| | - Kiran Thaku
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Zhao-Jun Wei
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
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35
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Zhang Z, Wu R, Xu W, Cocolin L, Liang H, Ji C, Zhang S, Chen Y, Lin X. Combined effects of lipase and Lactiplantibacillus plantarum 1-24-LJ on physicochemical property, microbial succession and volatile compounds formation in fermented fish product. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2304-2312. [PMID: 36636889 DOI: 10.1002/jsfa.12445] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 12/20/2022] [Accepted: 01/13/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Studies have shown that either the addition of starter culture or enzyme can improve fermentation in fish or other products. However, little research has been carried out on the effects of coupling starter cultures with lipase on the microbial community and product quality. Suanzhayu is a Chinese fermented fish product that mainly relies on spontaneous fermentation, resulting in an unstable flavor and quality. The present study investigated the impact of lipase and Lactiplantibacillus plantarum 1-24-LJ on the quality of Suanzhayu. RESULTS Inoculation decreased pH and 2-thiobarbituric acid reactive substances (TBARS) values, and also helped the dominance of the strain in the ecosystem, whereas lipase addition raised TBARS values and had little effect on pH, water activity (aw ) and microbiota. The addition of lipase and/or Lpb. plantarum increased the content of alcohols, aldehydes, ketones, esters and umami amino acids. The co-additions with the most significant effect and the total contents of volatile compounds (VCs) and free amino acids (FAAs) were 1801.92 g per 100 g and 21 357.05 mg per 100 g, respectively. Former-Lactobacillus was negatively correlated with pH, aw and Prevotella, but positively with VCs (ethyl ester of heptanoic acid, ethyl ester of octanoic acid) and FAAs (Tyr, Phe). Furthermore, adding Lpb. plantarum 1-24-LJ alone or in combination with lipase shortened the fermentation process. CONCLUSION The present study provides a recommended Suanzhayu process approach for improving product quality and flavor, as well as shortening fermentation time, by adding Lpb. plantarum 1-24-LJ with or without lipase. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Zuoli Zhang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and ministerial co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Ruohan Wu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and ministerial co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Wenhuan Xu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and ministerial co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Luca Cocolin
- Department of Agricultural, Forest and Food Sciences, University of Torino, Turin, Italy
| | - Huipeng Liang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and ministerial co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Chaofan Ji
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and ministerial co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Sufang Zhang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and ministerial co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Yingxi Chen
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and ministerial co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xinping Lin
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and ministerial co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- Department of Agricultural, Forest and Food Sciences, University of Torino, Turin, Italy
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36
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Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the Flavor. Foods 2023; 12:foods12061325. [PMID: 36981250 PMCID: PMC10048693 DOI: 10.3390/foods12061325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2023] [Revised: 03/13/2023] [Accepted: 03/17/2023] [Indexed: 03/22/2023] Open
Abstract
Histamine is one of the most concerned safety indicators in fish sauce. Considering its charge property, electrodialysis (ED) was used to control the histamine in fish sauce, and studies were focused on three operating parameters: input current, pH, and flow velocity. A Box–Behnken design and response surface methodology was adopted to derive a statistical model, which indicated that 5.1 A input current, pH 3.8, and 40 L∙h−1 flow velocity were optimal operation conditions. Under this condition, the histamine removal rate reached 53.41% and the histamine content met the allowable histamine limit of below 400 mg·kg−1 in fish sauce, while the amino nitrogen (ANN) loss rate was only 15.46%. In addition, amino acids and volatile compounds changed differently during ED. As a result, with decreased histamine, the fish sauce after ED was also less salty and less fishy. The study first explored utilizing ED to remove histamine from fish sauce, which has positive implications for promoting the safety of aquatic products.
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Effect of Limosilactobacillus fermentum 332 on physicochemical characteristics, volatile flavor components, and Quorum sensing in fermented sausage. Sci Rep 2023; 13:3942. [PMID: 36894700 PMCID: PMC9998864 DOI: 10.1038/s41598-023-31161-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Accepted: 03/07/2023] [Indexed: 03/11/2023] Open
Abstract
The effects of Limosilactobacillus fermentum 332 on quality characteristics in fermented sausage were explored in terms of physicochemical characteristics, volatile flavor components, and Quorum sensing (QS). The results showed that the pH of fermented sausage decreased from 5.20 to 4.54 within 24 h with the inoculation of L. fermentum 332. Lightness and redness were significantly improved, and hardness and chewiness were significantly increased after the addition of L. fermentum 332. With the inoculation of L. fermentum 332, the thiobarbituric acid reactive substance content decreased from 0.26 to 0.19 mg/100 g and total volatile basic nitrogen content decreased from 2.16 to 1.61 mg/100 g. In total, 95 and 104 types of volatile flavor components were detected in the control and fermented sausage inoculated with starter culture, respectively. The AI-2 activity of fermented sausage inoculated with L. fermentum 332 was significantly higher than that of the control and positively correlated with viable count and quality characteristics. These results provide support for further research on the effect of microorganisms on the quality of fermented food.
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Chen L, Wang G, Teng M, Wang L, Yang F, Jin G, Du H, Xu Y. Non-gene-editing microbiome engineering of spontaneous food fermentation microbiota-Limitation control, design control, and integration. Compr Rev Food Sci Food Saf 2023; 22:1902-1932. [PMID: 36880579 DOI: 10.1111/1541-4337.13135] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 02/01/2023] [Accepted: 02/17/2023] [Indexed: 03/08/2023]
Abstract
Non-gene-editing microbiome engineering (NgeME) is the rational design and control of natural microbial consortia to perform desired functions. Traditional NgeME approaches use selected environmental variables to force natural microbial consortia to perform the desired functions. Spontaneous food fermentation, the oldest kind of traditional NgeME, transforms foods into various fermented products using natural microbial networks. In traditional NgeME, spontaneous food fermentation microbiotas (SFFMs) are typically formed and controlled manually by the establishment of limiting factors in small batches with little mechanization. However, limitation control generally leads to trade-offs between efficiency and the quality of fermentation. Modern NgeME approaches based on synthetic microbial ecology have been developed using designed microbial communities to explore assembly mechanisms and target functional enhancement of SFFMs. This has greatly improved our understanding of microbiota control, but such approaches still have shortcomings compared to traditional NgeME. Here, we comprehensively describe research on mechanisms and control strategies for SFFMs based on traditional and modern NgeME. We discuss the ecological and engineering principles of the two approaches to enhance the understanding of how best to control SFFM. We also review recent applied and theoretical research on modern NgeME and propose an integrated in vitro synthetic microbiota model to bridge gaps between limitation control and design control for SFFM.
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Affiliation(s)
- Liangqiang Chen
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.,Kweichow Moutai Distillery Co., Ltd., Zunyi, China
| | | | | | - Li Wang
- Kweichow Moutai Distillery Co., Ltd., Zunyi, China
| | - Fan Yang
- Kweichow Moutai Distillery Co., Ltd., Zunyi, China
| | - Guangyuan Jin
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Hai Du
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
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39
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Dursun A, Güler Z. Colour and pigment in raw ground meat incorporated crushed garlic during the refrigerated storage: Their relationship to lipolytic and volatilomic changes. Food Chem 2023; 419:136042. [PMID: 37030214 DOI: 10.1016/j.foodchem.2023.136042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 02/18/2023] [Accepted: 03/24/2023] [Indexed: 04/03/2023]
Abstract
The effects of freshly crushed garlic incorporated in raw ground meat at different rates 0 % to 2 % on colour, pigment forms, TBARS, peroxide, free fatty acids and volatilomic were investigated during 96 h storage at 4 °C. With advancing storage time and increasing garlic rate from 0 % to 2 %, the redness (a*), colour stability, oxymyoglobin and deoxymyoglobin decreased, but metmyoglobin, TBARS, peroxide, free fatty acids (C6, C15-C17), and aldehydes and alcohols, especially hexanal, hexanol, benzaldehyde, increased. Principal component analysis based on pigment, colour, lipolytic and volatilomic changes classified successfully the meat samples. Metmyoglobin was positively correlated with lipid oxidation products (TBARS, hexanal), but the other pigment forms and colour parameters (a* and b* values) were negatively correlated. Increased metmyoglobin proportion and decreased redness and colour stability may be used as reliable indicators of lipid oxidation. Also, the incorporation of fresh garlic into ground meat was not promising to increase oxidative stability.
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Affiliation(s)
- Ahmet Dursun
- Hatay Mustafa Kemal University, Faculty of Agriculture, Department of Food Engineering, 31060 Hatay, Türkiye.
| | - Zehra Güler
- Hatay Mustafa Kemal University, Faculty of Agriculture, Department of Food Engineering, 31060 Hatay, Türkiye.
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40
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Li W, Wen L, Xiong S, Xiao S, An Y. Investigation of the effect of chemical composition of surimi and gelling temperature on the odor characteristics of surimi products based on gas chromatography-mass spectrometry/olfactometry. Food Chem 2023; 420:135977. [PMID: 37037112 DOI: 10.1016/j.foodchem.2023.135977] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 03/06/2023] [Accepted: 03/16/2023] [Indexed: 04/07/2023]
Abstract
This study investigated the effects of chemical composition of surimi (prepared by 0, 1, or 2 times of rinsing) and gelling temperature (90 °C and 100 °C) on the odor characteristics of surimi products and the relationship between the chemical composition of surimi and the aroma of surimi products. The once- and twice-rinsed surimi showed a decrease (p < 0.05) of 71.32%, 74.60%, 42.79% and 61.12% in the contents of total amino acids and total fatty acids, respectively. The surimi products prepared with un-rinsed surimi at 90 °C had the highest fish-fragrance score, while those prepared with once-rinsed surimi at 100 °C showed the strongest warmed-over flavor (WOF) and the lowest fish-fragrance score.Gly, Phe, and most of the saturated fatty acids were associated with WOF formation in surimi products, while Leu, Ile, Val, Asp, and unsaturated fatty acids were positively related to their fish-fragrance note.
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Affiliation(s)
- Wenrong Li
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Li Wen
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Shanbai Xiong
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, PR China; College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Shuting Xiao
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Yueqi An
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, PR China; College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.
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41
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Liu R, Ma Y, Chen L, Lu C, Ge Q, Wu M, Xi J, Yu H. Effects of the addition of leucine on flavor and quality of sausage fermented by Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475. Front Microbiol 2023; 13:1118907. [PMID: 36817110 PMCID: PMC9932774 DOI: 10.3389/fmicb.2022.1118907] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Accepted: 12/28/2022] [Indexed: 02/05/2023] Open
Abstract
Methyl-branched aldehydes, especially 3-methylbutanal, have been reported to be perceived either as a malty or as a nutty/chocolate-like aroma and were considered an important flavor contributor in fermented meat products. Decomposition of leucine (Leu) by branched-chain amino acid transaminase (BACT) is a crucial step in the metabolism of Leu to 3-methylbutanal. This study was conducted to explore the effects of mixed-starter culture (Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475) and addition of Leu (0, 1, and 3 mM) on the flavor and quality of fermented sausages. The pH, water activity, texture profile analysis, color, counts of lactic acid bacteria (LAB) and staphylococci, peptide, and flavor compounds were detected during fermentation. The results showed that the starter culture group increased hardness, elasticity, the counts of LAB and staphylococci, peptide content, volatile flavor compounds, as well as the sensorial scores of sausage, while decreasing pH, a w , and L* and b* values compared with the non-inoculation group. The mixed starter of adding with 3 mM Leu enhanced the content of 3-methylbutanal and overall flavor of fermented sausages. It is applicable to directionally produce methyl-branched aldehydes and improve the overall quality of fermented sausage by the addition of Leu and using starter of L. fermentum YZU-06 and S. saprophyticus CGMCC 3475.
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Affiliation(s)
- Rui Liu
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
| | - Yong Ma
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
| | - Lei Chen
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
| | - Chenyan Lu
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
| | - Qingfeng Ge
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
| | - Mangang Wu
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
| | - Jun Xi
- Changshou Characteristic Meat Product Processing and Engineering Research Center of Jiangsu, Jiangsu Changshou Group Co., Ltd., Rugao, Jiangsu, China
| | - Hai Yu
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China,*Correspondence: Hai Yu,
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42
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Zhang J, Zhao K, Li H, Li S, Xu W, Chen L, Xie J, Tang H. Physicochemical property, volatile flavor quality, and microbial community composition of Jinhua fatty ham and lean ham: A comparative study. Front Microbiol 2023; 14:1124770. [PMID: 36778855 PMCID: PMC9912027 DOI: 10.3389/fmicb.2023.1124770] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Accepted: 01/13/2023] [Indexed: 01/28/2023] Open
Abstract
The physicochemical property, volatile flavor compounds, and microbial community structure of Jinhua fatty ham (FH) and lean ham (LH) were investigated and compared by high-throughput sequencing and HS-GC-IMS. Results showed that FH had higher pH and slightly lighter and yellower color than LH. Meanwhile, 33 volatile flavor compounds were identified from FH and LH, among which LH showed higher abundance of total alcohols and acids, but FH had generally richer aldehydes, ketones, esters, heterocyclic, and sulfur-containing compounds. Moreover, FH and LH did not have significant difference in α-diversity of bacterial community, but LH presented a much lower α-diversity of fungal community than FH. Besides, the dominant microorganisms (relative abundance >2%) in FH were Ruminococcaceae UCG-005, Staphylococcus, Ruminococcaceae UCG-014, Meyerozyma, and Aspergillus at the genus level, while in LH were Staphylococcus, Psychrobacter, Halomonas, Propionicicella, Ruminococcaceae UCG-005, Meyerozyma, Yamadazyma, and Aspergillus. Furthermore, the analysis of Pearson's correlation and metabolic network confirmed that the discriminative flavor compounds of FH were mainly β-oxidation and degradation products of fatty acids, while those of LH were mostly derived from the Strecker reaction or microbial metabolism of amino acids. The present study could help understand the potential pathway of characteristic microorganisms affecting flavor formation of fat-deficient dry-cured hams and provide theoretical supports for developing healthier fermented meat products.
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Affiliation(s)
- Jin Zhang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Ke Zhao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Huanhuan Li
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Shuangxi Li
- Xingzhi College, Zhejiang Normal University, Jinhua, Zhejiang, China
| | - Weimin Xu
- Jinhua Jinnian Ham Co., Ltd., Jinhua, Zhejiang, China
| | - Lihong Chen
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Jing Xie
- Zhejiang Institute of Product Quality and Safety Science, Hangzhou, Zhejiang, China
| | - Honggang Tang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China,*Correspondence: Honggang Tang, ✉
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43
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Liu Y, Cao Y, Yohannes Woldemariam K, Zhong S, Yu Q, Wang J. Antioxidant effect of yeast on lipid oxidation in salami sausage. Front Microbiol 2023; 13:1113848. [PMID: 36726562 PMCID: PMC9885106 DOI: 10.3389/fmicb.2022.1113848] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Accepted: 12/28/2022] [Indexed: 01/17/2023] Open
Abstract
Salami is a kind of fermented meat product with rich nutrition and unique flavor. Because it is rich in fat, it is easy to oxidize to produce bad flavor. Compared with the way of adding artificial or natural antioxidants to reduce the degree of sausage oxidation, the antioxidant characteristics of developing the starter itself deserve more attention. In this study, firstly the antioxidant activities of 5 strains of yeast were measured in vitro, and then the mixture of yeast and Lactobacillus rhamnosus YL-1 was applied to fermented sausage model. The effect of the starter in the sausage model was investigated through physicochemical parameters, degree of fat oxidation, free fatty acid content, and though volatile flavor compound analysis, sensory evaluation and various indexes after storage were observed. Metagenomics was used to explore metabolic pathways, functional genes and key enzymes related to lipid oxidizing substances in sausage in yeast. The results showed that Wickerhamomyces anomalus Y12-3 and Y12-4 had strong tolerance to H2O2, and had higher SOD and CAT enzyme activities. The addition of yeast effectively reduced the material value of peroxidation value and active thiobarbiturate in salami. In flavor analysis, the content of flavor compounds associated with lipid oxidation, such as hexanal, heptanal, nonanal and (E)-2-decenal were significantly lower with the use of Debaryomyces hansenii Y4-1 and Y12-3. Meanwhile, the possible pathways of yeast metabolism of flavor substances related to lipid oxidation (mainly aldehydes) were discussed with the help of metagenomic techniques. According to the results of metagenomics, fatty acid degradation (ko00071) metabolic pathway was related to the degradation of aldehydes through aldehyde dehydrogenase, which was the potential key enzyme.
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Affiliation(s)
- Yingli Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Yating Cao
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Kalekristos Yohannes Woldemariam
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China,Delisi Group Co., Ltd., Weifang, China
| | - Shengjie Zhong
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Qinglin Yu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China,*Correspondence: Jing Wang,
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44
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Wu J, Mao H, Dai Z. Role of Microorganisms in the Development of Quality during the Fermentation of Salted White Herring ( Ilisha elongata). Foods 2023; 12:foods12020406. [PMID: 36673497 PMCID: PMC9857776 DOI: 10.3390/foods12020406] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 01/05/2023] [Accepted: 01/11/2023] [Indexed: 01/18/2023] Open
Abstract
Salted white herring (Ilisha elongata) is a popular fish product in the coastal region of China. The complex endogenous enzymes and microbial action determine the quality of a traditionally salted herring. In order to investigate the role of microorganisms in the quality formation of salted herring, three groups for different salting processes were established: traditional salted (TS), non-starter salted (NS), and starter culture salted (SS). The predominant microorganism in each processing group was Staphylococcus spp., as inferred by next-generation sequencing data. Different physicochemical parameters were obtained in each of the three processing groups (TCA-soluble peptide (trichloroacetic acid-soluble peptide), TVB-N (Total volatile basic nitrogen), and TBA values (thiobarbituric acid-reactive substance)). The TS group had the maximum level of total biogenic amines, while the SS group had the lowest. A strong positive correlation was found between Staphylococcus and 14 aromatic compounds, of which 5 were odor-active compounds that created fishy, grassy, fatty, and fruity flavors. Shewanella may produce trimethylamine, which is responsible for the salted herrings’ fishy, salty, and deteriorating flavor. The findings demonstrated that autochthonous strains of Staphylococcus saprophyticus M90−61 were useful in improving product quality because they adapted quickly to the high osmotic environment.
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Affiliation(s)
- Jiajia Wu
- Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
- The Joint Key Laboratory of Aquatic Products Processing of Zhejiang Province, Hangzhou 310012, China
- Correspondence: ; Tel.: +86-180-5818-2612
| | - Haiping Mao
- Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Zhiyuan Dai
- Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
- The Joint Key Laboratory of Aquatic Products Processing of Zhejiang Province, Hangzhou 310012, China
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45
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Qin LG, Li XA, Huang YX, Li YJ, Chen Q. Flavour Profile of Traditional Dry Sausage Prepared with Partial Substitution of NaCl with KCl. Foods 2023; 12:foods12020388. [PMID: 36673479 PMCID: PMC9858023 DOI: 10.3390/foods12020388] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 12/27/2022] [Accepted: 12/30/2022] [Indexed: 01/18/2023] Open
Abstract
The effects of partial substitution of NaCl with 0%, 20%, 30% and 40% KCl on the physical characteristics, bacterial community and flavour profile of traditional dry sausage were investigated in this study. With the increase in KCl substitution ratio, the moisture content, astringency, bitterness and umami increased significantly, and the saltiness gradually decreased (p < 0.05). The high-throughput sequencing results showed that the dry sausages with KCl substitution had relatively high abundances of Staphylococcus. For volatile compounds, increasing the KCl substitution ratio reduced the formation of aldehydes, ketones and some alcohols, but promoted the formation of acids and esters (p < 0.05). Sensory evaluation and partial least square regression analysis showed that the dry sausages with 20% and 30% KCl were similar in overall physical and microbial properties, flavour profiles and sensory attributes, and the sausages with 40% KCl were characterized by taste defects. Overall, partial substitution of NaCl with 30% KCl could ensure the acceptable flavour and sensory attributes of dry sausages.
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Affiliation(s)
- Li-Gang Qin
- College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China
| | - Xiang-Ao Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yu-Xiang Huang
- Branch of Animal Husbandry and Veterinary of Heilongjiang Academy of Agricultural Sciences, Qiqihar 161005, China
| | - Yong-Jie Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Qian Chen
- College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Correspondence: ; Tel.: +86-451-55191794
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46
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Bifidobacterium animalis A12, a Probiotic Strain That Promotes Glucose and Lipid Metabolism, Improved the Texture and Aroma of the Fermented Sausage. Foods 2023; 12:foods12020336. [PMID: 36673428 PMCID: PMC9858581 DOI: 10.3390/foods12020336] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 12/29/2022] [Accepted: 12/31/2022] [Indexed: 01/12/2023] Open
Abstract
Bifidobacterium animalis A12 was used for the development of fermented sausage. The growth activity, tolerance, and enzyme activity of B. animalis A12 and its contribution to the texture and flavour of fermented sausages were evaluated. Additionally, the sensory texture, flavour components, and amino acid nutrients during the fermentation process were assessed. B. animalis had high tolerance to NaCl and nitrite, and B. animalis A12 had protease and lipase activities. The pH value of sausage fermented with B. animalis A12 was lower than that of sausage fermented without any fermentation strain. Hexanal, heptanal, decanal, cis-2-decanal, and 4-methoxy-benzaldehyde are the unique aldehydes flavour components of fermented sausages in the A12 group. The highest content of volatile flavour substances and amino acids, and the color and texture characteristics of fermented sausage in the experimental group at 18 h were better than those at other times. These results suggest that B. animalis A12 has the potential to be used as a starter culture for im-proving flavour and texture in fermented sausage.
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47
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Tian J, Yang X, Zhang K, Zhao Y, Cheng F, Jin Y. Influence of Lactobacillus helveticus ZF22 and TR1-1-3 strains on the aromatic flavor of fermented sausages. Front Nutr 2023; 9:1058109. [PMID: 36698479 PMCID: PMC9868738 DOI: 10.3389/fnut.2022.1058109] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Accepted: 12/19/2022] [Indexed: 01/11/2023] Open
Abstract
In this study, five strains isolated from traditional Inner Mongolian air-dried meat products were used, two Lactobacillus helveticus strains, ZF22 and TR1-1-3, with potent antibacterial activity, acid, salt, and nitrite tolerance, were selected for this study. Lactic acid bacteria (LAB) (Lactobacillus helveticus ZF22 and TR1-1-3) were inoculated into fermented sausages at 107 CFU/g and their volatiles were studied during fermentation and storage. Clustering heat map and principal component analysis (PCA) were used to identify differentiating flavor components in uninoculated and inoculated sausages. The results showed that 72 volatile flavor substances were identified during the fermentation of the fermented sausages and that inoculation with Lactobacillus helveticus ZF22 and TR1-1-3 increased the proportion of acids, ketones and alkanes. Moreover, the clustering heat map demonstrated that esters such as ethyl isobutyrate, ethyl acetate, and ethyl valerate were more abundant in TR1-1-3 and ZF22 than ZR. The PCA analysis showed that the volatile compounds of the three fermented sausages were distributed in separate quadrants, suggesting that the volatile compound compositions of the three fermented sausages differed significantly. Our findings suggest that inoculating fermented sausages with Lactobacillus helveticus TR1-1-3 and ZF22 can improve flavor by enhancing the type and amount of flavor compounds.
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Affiliation(s)
- Jianjun Tian
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China,*Correspondence: Jianjun Tian,
| | - Xueqian Yang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Kaiping Zhang
- Department of Cooking & Food Processing, Inner Mongolia Business & Trade Vocational College, Hohhot, China
| | - Yanhong Zhao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Feng Cheng
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Ye Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
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48
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Li Y, Cao Z, Yu Z, Zhu Y, Zhao K. Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausages. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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49
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Yang L, Yan X, Liu T, Kang L, Sun Y, Gao X, Zhao X, Duan Y. Effects of cranberry powder on the diversity of microbial communities and quality characteristics of fermented sausage. Front Nutr 2023; 10:1123627. [PMID: 37113289 PMCID: PMC10126671 DOI: 10.3389/fnut.2023.1123627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Accepted: 03/16/2023] [Indexed: 04/29/2023] Open
Abstract
Fermented sausage is popular with many consumers because of its distinctive flavor, but the safety of it has attracted widespread attention. At present, nitrite is widely used in fermented meat products because of its ideal color and bacteriostatic effect, but nitrite can be transformed into nitrosamines, which cause strong carcinogenic effects. Therefore, it is urgent to actively explore safe and efficient nitrite substitutes. In this study, cranberry powder was selected as a natural substitute for nitrite during the production of fermented sausage due to its unique antioxidant and bacteriostatic properties. The results showed that adding an appropriate amount of cranberry powder (5 g/kg) promoted a better color of the fermented sausage and promoted the accumulation of aromatic compounds. Furthermore, Pediococcus and Staphylococcus became the dominant species, accounting for more than 90% in all samples. According to the Pearson correlation analysis, Staphylococcus and Pediococcus had positive effects on the quality characteristics of fermented sausage products. This study provided the latest information on the application of cranberry powder as a natural substitute for nitrite in the process of manufacturing fermented sausage, and it also introduced an advanced solution to improve the quality characteristics and safety of fermented sausage products during processing.
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Affiliation(s)
- Le Yang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- Integrative Research Base of Beef and Lamb Processing Technology, Hohhot, China
| | - Xinlei Yan
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Ting Liu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- Integrative Research Base of Beef and Lamb Processing Technology, Hohhot, China
| | - Letian Kang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- Integrative Research Base of Beef and Lamb Processing Technology, Hohhot, China
| | - Yufei Sun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Xingyu Gao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- Integrative Research Base of Beef and Lamb Processing Technology, Hohhot, China
| | - Xin Zhao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- Integrative Research Base of Beef and Lamb Processing Technology, Hohhot, China
| | - Yan Duan
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- Integrative Research Base of Beef and Lamb Processing Technology, Hohhot, China
- *Correspondence: Yan Duan,
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Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.002] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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