Effects of different starter culture combinations on microbial counts and physico-chemical properties in dry fermented mutton sausages
文献类型： 外文期刊
作者： Wang, Debao 1 ; Zhao, Lihua 1 ; Su, Rina 1 ; Jin, Ye 1 ;
作者机构： 1.Inner Mongolia Agr Univ, Coll Food Sci & Engn, Hohhot, Peoples R China
2.Inner Mongolia Acad Agr & Anim Husb, 22 Zhaojun Rd, Hohhot, Peoples R China
关键词： fermented mutton sausages; lipolysis; physico-chemical properties; proteolysis; starter cultures
期刊名称：FOOD SCIENCE & NUTRITION （ 2020影响因子：2.863； 五年影响因子：3.141 ）
ISSN： 2048-7177
年卷期： 2019 年 7 卷 6 期
收录情况： SCI
摘要： This study was conducted to evaluate the effects of inoculation with different mixed starter culture combinations on microbial counts, physico-chemical properties, and proteolytic and lipolytic properties of dry fermented mutton sausages during fermentation and ripening. Four different batches of mutton sausages were manufactured: CO batch, no starter cultures, used as control; LB batch with Lactobacillus sakei; LS batch with L. sakei + Staphylococcus xylosus; and LSS batch with L. sakei + S. xylosus + Staphylococcus carnosus. The results showed that adding starter culture caused Lactobacillus and Staphylococcus to become dominant bacteria and reduced the Enterobacteriaceae count in the inoculated sausages. The mixed starter cultures (LS & LSS) accelerated acidification and reduced water activity and lipid oxidation. Statistical analysis revealed that the use of mixed starter cultures, especially the combination L. sakei + S. xylosus + S. carnosus, contributed to proteolysis and lipolysis, increasing total free amino acids and polyunsaturated fatty acids. The above results demonstrate that the use of mixed starter cultures contributes to improving the composition of free amino acids and free fatty acids as well as the hygienic quality of dry fermented mutton sausages.
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