Effect of proteolytic starter culture isolated from Chinese Dong fermented pork(Nanx Wudl)on microbiological,biochemical and organoleptic attributes in dry fermented sausages

作     者：Xi Chen Ruifang Mi Biao Qi Suyue Xiong Jiapeng Li Chao Qu Xiaoling Qiao Wenhua Chen Shouwei Wang Xi Chen;Ruifang Mi;Biao Qi;Suyue Xiong;Jiapeng Li;Chao Qu;Xiaoling Qiao;Wenhua Chen;Shouwei Wang

作者机构：China Meat Research CenterBeijing 100068China Beijing Key Laboratory of Meat Processing TechnologyBeijing 100068China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2021年第10卷第1期

页      面：13-22页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083203[工学-农产品加工及贮藏工程] 

基　　金：the National Key R&D Program of China(grant no.2018YFD0400404) 

主　　题：Staphylococcus xylosus proteolytic activity Lactobacillus plantarum Nanx Wudl fermented sausage 

摘      要：The effect of a proteolytic starter culture isolated from Nanx Wudl,on microbiological,biochemical and organoleptic attributes of dry fermented sausages was investigated during *** on preliminary screening,the combination of Staphylococcus xylosus SX16 and Lactobacillus plantarum CMRC6,showing excellent proteolytic activity in vitro,was selected as the multi-strain starter(starter LS).For comparison,the single-strain starter culture of *** CMRC6(starter LB)and non-inoculated control were also *** fermentation,lactic acid bacteria and staphylococci dominated the microbiota and suppressed the Enterobacteriaceae growth in LS-inoculated *** addition of LS starter accelerated acidification and proteolysis during ripening,improving the contents of total free amino acids and several essential free amino acids(Phe,Ile and Leu).Volatile compounds analysis revealed that LS-fermented sausage showed the highest abundance of 3-methyl-1-butanol,probably due to the inoculated *** inoculation of LS starter improved the sensory properties of sausages,especially the flavor ***,*** SX16 and *** CMRC6 are promising candidates for inclusion as multi-strain starters in the manufacture of gourmet fermented dry sausage.