Lactobacillus lactis N102，Lactobacillus sakei H1-5，Debaryomyces hansenii Y4-1 and Wickerhamomyces anomalus Y12-3 were evaluated to determine their roles in improving the quality of salami sausages. The physicochemical properties (pH，water activity (aw)，malonaldehyde content, nitrite residue and color) were evaluated in the initial meat batter and at different ripening stages. The texture properties, sensory evaluation, and flavor substances of the sausage were determined after maturity. Bacterial diversity and dynamics were also examined using high-throughput sequencing at different ripening stages. A decrease in pH, aw and nitrite residue in all group was observed during ripening, while the pH and nitrite residues in the inoculated sausages were significantly lower than those in the non-inoculated control, especially with mixed strains. TBARS values of all groups showed an increasing trend during ripening and the inoculation of dry sausages with bacterial strains and yeast significantly decreased the values compared to the control group. The results of color showed that the L value and a value of the inoculant group were higher than those of the control group, and the b value was lower than the control group. The determination of the texture properties indicated that the hardness and chewiness of the mixed starter group of the four strains were superior to those of the other groups, and the sensory evaluation score of the group was the highest. The results of bacterial diversity indicated that there were mainly Firmicutes, proteobacteria, and Cyanobacteria at the phylum level at different ripening stages. Lactobacillus spp., Weissella spp., Pediococcus spp. are the main beneficial bacteria present, and some spoilage bacteria such as Photobacterium spp., Brochothrix spp. and Pseudomonas spp. are also detected. Lactobacillus spp were the main bacteria in all groups and its content in the group inoculated with the starter was significantly higher than that in the control group, while the content of spoilage bacteria was lower than that in the control group. The results of the determination of fungal diversity after the ripening of the sausage showed that the fungi of the group inoculated yeast were Debaryomyces hansenii or Wickerhamomyces anomalus, while other groups had more other fungal species. The results showed that the mixed starter cultures had a significant improvement in the quality of sausage.

Impact of different starter cultures on the quality of salami sausages

2019 Fall National Meeting

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