Screening, Identification, and Application of Superior Starter Cultures for Fermented Sausage Production from Traditional Meat Products
In this study, 43 strains of <i>Staphylococcus</i> spp. and 22 strains of lactic acid bacteria (LAB), isolated from six representative fermented meat products (domestic and international), were subjected to a comprehensive safety evaluation, including hemolytic activity, catalase test, h...
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2025-05-01
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| author | Zijie Dong Longfei Wang Yanzheng Ge Yongqiang An Xiaoxue Sun Ke Xue Haoyang Xie Ran Wang Junguang Li Lishui Chen |
| author_facet | Zijie Dong Longfei Wang Yanzheng Ge Yongqiang An Xiaoxue Sun Ke Xue Haoyang Xie Ran Wang Junguang Li Lishui Chen |
| author_sort | Zijie Dong |
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| description | In this study, 43 strains of <i>Staphylococcus</i> spp. and 22 strains of lactic acid bacteria (LAB), isolated from six representative fermented meat products (domestic and international), were subjected to a comprehensive safety evaluation, including hemolytic activity, catalase test, hydrogen sulfide production, and antibiotic susceptibility screening. Nine strains were selected for secondary screening based on safety criteria, fermentation characteristics, and acid and salt tolerance tests. Two optimal strains were identified—<i>Staphylococcus saprophyticus</i> LH-5 and <i>Latilactobacillus sakei</i> OFN-11—demonstrating excellent compatibility and no mutual antagonism. Both strains were non hemolytic, catalase positive, susceptible to some of the antibiotic tested, and did not produce hydrogen sulfide, mucus, or gas. These favorable fermentation characteristics included lipase/protease production, amino acid decarboxylase negativity, and salt and acid tolerance. Application experiments in fermented sausages were analyzed for 55 volatile compounds, related to meaty, fruity, and fatty aroma profiles compared to commercial starter cultures. The formulation including the selected strains exhibited lower acidity than its commercial unterparts while maintaining superior sensory and physicochemical attributes. These findings suggest that the <i>S. saprophyticus</i> LH-5 and <i>L. sakei</i> OFN-11 consortium holds promising potential as a starter culture for fermented meat products, offering technological advantages to become a fermentation agent that meets the preferences of Chinese consumers. |
| format | Article |
| id | doaj-art-ebb7b38bea3d4e8c9890516c24c99dbf |
| institution | Kabale University |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
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| series | Fermentation |
| spelling | doaj-art-ebb7b38bea3d4e8c9890516c24c99dbf2025-08-20T03:27:10ZengMDPI AGFermentation2311-56372025-05-0111630610.3390/fermentation11060306Screening, Identification, and Application of Superior Starter Cultures for Fermented Sausage Production from Traditional Meat ProductsZijie Dong0Longfei Wang1Yanzheng Ge2Yongqiang An3Xiaoxue Sun4Ke Xue5Haoyang Xie6Ran Wang7Junguang Li8Lishui Chen9Food Laboratory of Zhongyuan, Luohe 462300, ChinaFood Laboratory of Zhongyuan, Luohe 462300, ChinaFood Laboratory of Zhongyuan, Luohe 462300, ChinaFood Laboratory of Zhongyuan, Luohe 462300, ChinaFood Laboratory of Zhongyuan, Luohe 462300, ChinaFood Laboratory of Zhongyuan, Luohe 462300, ChinaFood Laboratory of Zhongyuan, Luohe 462300, ChinaDepartment of Nutrition and Health, China Agricultural University, Beijing 100091, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, ChinaFood Laboratory of Zhongyuan, Luohe 462300, ChinaIn this study, 43 strains of <i>Staphylococcus</i> spp. and 22 strains of lactic acid bacteria (LAB), isolated from six representative fermented meat products (domestic and international), were subjected to a comprehensive safety evaluation, including hemolytic activity, catalase test, hydrogen sulfide production, and antibiotic susceptibility screening. Nine strains were selected for secondary screening based on safety criteria, fermentation characteristics, and acid and salt tolerance tests. Two optimal strains were identified—<i>Staphylococcus saprophyticus</i> LH-5 and <i>Latilactobacillus sakei</i> OFN-11—demonstrating excellent compatibility and no mutual antagonism. Both strains were non hemolytic, catalase positive, susceptible to some of the antibiotic tested, and did not produce hydrogen sulfide, mucus, or gas. These favorable fermentation characteristics included lipase/protease production, amino acid decarboxylase negativity, and salt and acid tolerance. Application experiments in fermented sausages were analyzed for 55 volatile compounds, related to meaty, fruity, and fatty aroma profiles compared to commercial starter cultures. The formulation including the selected strains exhibited lower acidity than its commercial unterparts while maintaining superior sensory and physicochemical attributes. These findings suggest that the <i>S. saprophyticus</i> LH-5 and <i>L. sakei</i> OFN-11 consortium holds promising potential as a starter culture for fermented meat products, offering technological advantages to become a fermentation agent that meets the preferences of Chinese consumers.https://www.mdpi.com/2311-5637/11/6/306fermented meat products<i>Staphylococcus</i>lactic acid bacteriafermentation characteristicsfermented sausagesvolatile compounds |
| spellingShingle | Zijie Dong Longfei Wang Yanzheng Ge Yongqiang An Xiaoxue Sun Ke Xue Haoyang Xie Ran Wang Junguang Li Lishui Chen Screening, Identification, and Application of Superior Starter Cultures for Fermented Sausage Production from Traditional Meat Products Fermentation fermented meat products <i>Staphylococcus</i> lactic acid bacteria fermentation characteristics fermented sausages volatile compounds |
| title | Screening, Identification, and Application of Superior Starter Cultures for Fermented Sausage Production from Traditional Meat Products |
| title_full | Screening, Identification, and Application of Superior Starter Cultures for Fermented Sausage Production from Traditional Meat Products |
| title_fullStr | Screening, Identification, and Application of Superior Starter Cultures for Fermented Sausage Production from Traditional Meat Products |
| title_full_unstemmed | Screening, Identification, and Application of Superior Starter Cultures for Fermented Sausage Production from Traditional Meat Products |
| title_short | Screening, Identification, and Application of Superior Starter Cultures for Fermented Sausage Production from Traditional Meat Products |
| title_sort | screening identification and application of superior starter cultures for fermented sausage production from traditional meat products |
| topic | fermented meat products <i>Staphylococcus</i> lactic acid bacteria fermentation characteristics fermented sausages volatile compounds |
| url | https://www.mdpi.com/2311-5637/11/6/306 |
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