Co-inoculation of Debaryomyces hansenii and lactic acid bacteria: a strategy to improve the taste and odour profiles of dry sausages  

作　　者：Rongxin Wen Yumeng Sui Jiaqi Liu Huiping Wang Baohua Kong Ligang Qin Qian Chen 

机构地区：[1]College of Food Science,Northeast Agricultural University,Harbin 150030,China [2]School of Life Sciences,Yantai University,Yantai 264005,China

出　　处：《Food Science and Human Wellness》2024年第6期3273-3283,共11页食品科学与人类健康（英文）

基　　金：funded by the National Natural Science Foundation of China(32172232 and 31771990);the Major Science and Technology Projects of Heilongjiang Province(2021ZX12B05).

摘　　要：The effects of the co-inoculation of Debaryomyces hansenii separately with 3 lactic acid bacteria(LAB),Lactobacillus sakei,Lactobacillus plantarum and Lactobacillus curvatus,on the taste and odour profi les of dry sausages were investigated.The co-inoculated sausages showed higher free amino acid and organic acid contents than the non-inoculated control and sausages inoculated with D.hansenii alone.Meanwhile,the sausages inoculated with D.hansenii+L.plantarum,D.hansenii+L.sakei and D.hansenii+L.curvatus had the highest contents of aldehydes,esters and alcohols,respectively.The results of electronic tongue,electronic nose and sensory evaluation demonstrated that compared with the sausage inoculated with D.hansenii,the sour taste and fl oral odour increased and the fatty odour decreased in the sausage inoculated with D.hansenii+L.sakei;this was more favourable for the development of a desirable fl avour in sausages.Moreover,the partial least squares regression analysis indicated that 10 taste and 33 odour compounds were mainly responsible for the differences in the flavour profiles among the sausages.Overall,these findings contributed to a more comprehensive understanding of the formation of sensory characteristics in dry sausages co-inoculated with yeast and LAB.

关 键 词：Debaryomyces hansenii Lactic acid bacteria Dry sausage CO-INOCULATION Flavour profile 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]