Screening, Identification, and Application of Superior Starter Cultures for Fermented Sausage Production from Traditional Meat Products DOI Creative Commons
Zijie Dong, Longfei Wang,

Yanzheng Ge

и другие.

Fermentation, Год журнала: 2025, Номер 11(6), С. 306 - 306

Опубликована: Май 27, 2025

In this study, 43 strains of Staphylococcus spp. and 22 lactic acid bacteria (LAB), isolated from six representative fermented meat products (domestic international), were subjected to a comprehensive safety evaluation, including hemolytic activity, catalase test, hydrogen sulfide production, antibiotic susceptibility screening. Nine selected for secondary screening based on criteria, fermentation characteristics, salt tolerance tests. Two optimal identified—Staphylococcus saprophyticus LH-5 Latilactobacillus sakei OFN-11—demonstrating excellent compatibility no mutual antagonism. Both non hemolytic, positive, susceptible some the tested, did not produce sulfide, mucus, or gas. These favorable characteristics included lipase/protease amino decarboxylase negativity, tolerance. Application experiments in sausages analyzed 55 volatile compounds, related meaty, fruity, fatty aroma profiles compared commercial starter cultures. The formulation exhibited lower acidity than its unterparts while maintaining superior sensory physicochemical attributes. findings suggest that S. L. OFN-11 consortium holds promising potential as culture products, offering technological advantages become agent meets preferences Chinese consumers.

Язык: Английский

Screening, Identification, and Application of Superior Starter Cultures for Fermented Sausage Production from Traditional Meat Products DOI Creative Commons
Zijie Dong, Longfei Wang,

Yanzheng Ge

и другие.

Fermentation, Год журнала: 2025, Номер 11(6), С. 306 - 306

Опубликована: Май 27, 2025

In this study, 43 strains of Staphylococcus spp. and 22 lactic acid bacteria (LAB), isolated from six representative fermented meat products (domestic international), were subjected to a comprehensive safety evaluation, including hemolytic activity, catalase test, hydrogen sulfide production, antibiotic susceptibility screening. Nine selected for secondary screening based on criteria, fermentation characteristics, salt tolerance tests. Two optimal identified—Staphylococcus saprophyticus LH-5 Latilactobacillus sakei OFN-11—demonstrating excellent compatibility no mutual antagonism. Both non hemolytic, positive, susceptible some the tested, did not produce sulfide, mucus, or gas. These favorable characteristics included lipase/protease amino decarboxylase negativity, tolerance. Application experiments in sausages analyzed 55 volatile compounds, related meaty, fruity, fatty aroma profiles compared commercial starter cultures. The formulation exhibited lower acidity than its unterparts while maintaining superior sensory physicochemical attributes. findings suggest that S. L. OFN-11 consortium holds promising potential as culture products, offering technological advantages become agent meets preferences Chinese consumers.

Язык: Английский

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