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Predominant yeasts in Chinese Dong fermented pork(Nanx Wudl)and their aroma-producing properties in fermented sausage condition

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Food Science and Human Wellness 2021年第2期10卷 231-240页

作者： Ruifang Mi Xi Chen Suyue Xiong Biao Qi Jiapeng Li Xiaoling Qiao Wenhua Chen Chao Qu Shouwei Wang China Meat Research Center Beijing 100068China Beijing Key Laboratory of Meat Processing Technology Beijing 100068China

Yeasts are one of the predominant microbial groups in fermented *** this study,yeast communities of Chinese Dong fermented pork(Nanx Wudl)were investigated and the technological properties of 73 yeast isolates were *** culture-dependent and high-throughput sequencing methods,the main yeast species identified included Pichia membranifaciens,Kazachstania bulderi,Millerozyma farinosa,Candida zeylanoides,Kazachstania exigua,Candida parapsilosis and Saccharomyces *** these yeasts,***,***,*** and *** were detected in fermented meats for the first time.A total of 73 yeast isolates was investigated for their lipolytic and proteolytic *** yeast species showed lipolytic activity,while proteolytic activity against meat protein was only detected in *** of aroma-producing potential was performed in a model simulating fermented sausage *** of yeast strains increased volatiles production,especially esters and *** highest ester production was observed in *** Y70 strain,followed by *** Y12 and *** *** Y10 and *** Y70 were the highest producers of benzeneethanol and *** Y70 with its highest production of branched alcohols and esters could be a promising candidate as aroma enhancer in the manufacture of fermented sausages.

关键词： Yeast Nanx Wudl fermented sausage Aroma Saccharomyces cerevisiae

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Improvement the texture of nitrite-free fermented sausages using microencapsulation of fermenting bacteria

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Food Bioscience 2022年第6期50卷 685-694页

作者： Mohammad Afraei Sabihe Soleimanian-Zad Milad Fathi Department of Food Science and Technology College of AgricultureIsfahan University of TechnologyIsfahan84156-83111Iran Research Institute for Biotechnology and Bioengineering Isfahan University of TechnologyIsfahan84156-83111Iran

This study aims to amend nitrite-free fermented sausage texture already produced in our laboratory using microencapsulation of fermenting probiotic bacteria Lactobacillus plantarum PTCC1896 and Lactobacillus fermentum PTCC1744 (CNF treatment) and taking place physical, chemical, and microbial analyzes in comparison with cooked fermented sausages containing 120 ppm nitrite and aforementioned microencapsulated bacteria (CN treatment) and uncooked fermented sausages containing 120 ppm sodium nitrite and free bacteria (N treatment). Different percentages of sodium alginate, inulin and maltodextrin were used to evaluate the viability of bacteria. Combination of sodium alginate 1%, inulin 3% and maltodextrin 3% (w/v each) for L. plantarum PTCC1896 and sodium alginate 1%, inulin 5%, and maltodextrin 10% (w/v each) for L. fermentum PTCC1744 showed the most protective effects. The results of colorimetry showed that the mentioned bacteria could produce the desired red color of the sausage. The moisture content of cooked samples was significantly different from N treatment (p sausage, the appropriate survival of microencapsulated bacteria and comparing the analyzes of the three treatments, the absence of nitrite and replacing it with the mentioned bacteria had no adverse effects and brought desirable results. Therefore, it is possible to produce nitrite-free probiotic fermented sausage with suitable organoleptic properties by cooking fermented sausage.

关键词： fermented sausage Nitrite Microencapsulation Lactobacillus plantarum Lactobacillus fermentum.

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

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Food Science and Human Wellness 2021年第1期10卷 13-22页

作者： Xi Chen Ruifang Mi Biao Qi Suyue Xiong Jiapeng Li Chao Qu Xiaoling Qiao Wenhua Chen Shouwei Wang China Meat Research Center Beijing 100068China Beijing Key Laboratory of Meat Processing Technology Beijing 100068China

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.

关键词： Staphylococcus xylosus proteolytic activity Lactobacillus plantarum Nanx Wudl fermented sausage

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