The effective of bacterial community dynamics driven by different starter cultures on the flavor development of Chinese fermented sausages

The effective of bacterial community dynamics driven by different starter cultures on the flavor development of Chinese fermented sausages

Blog Article

This study aimed to understand the community successions driven by different starters and their effects on the flavor development of Chinese fermented sausages.The results showed that the bacterial genus (67.6%) and pH (32.

4%) were the key factors influencing the volatile profile.Inoculated the starters here composed of Pediococcus and staphylococci maintained the stable community succession patterns dominated lovesense 3 by staphylococci (samples T and S).Although the highly acidic environment (pH 5.

4) resulted in a stable succession pattern of the microbial community, and it was not conducive to the accumulation of aldehydes, alcohols and esters.