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Effects of Lactobacillus plantarum and Staphylococcus xylosus on the flavor and microbial composition of fermented sausages

學生姓名: 吳采軒
指導教授: 陳詠宗
學期: 113上
摘  要: Dry fermented sausage is a famous traditional meat product in China that consumers widely prefer due to its characteristic flavor. However, traditional spontaneous fermentation methods lack standardization, leading to instability in quality and safety. Therefore, this study aims to explore the application of mixed starter culture in dry fermented sausages. This study used Lactobacillus plantarum and Staphylococcus xylosus as starter cultures. The sausages were fermented at 30°C with a relative humidity of 90% ± 3% for two days, followed by dry ripening at 15°C with a relative humidity of 80% ± 3% for 18-19 days. During ripening, bacterial community and pH measurements were taken, and the samples were analyzed for proteolysis, free fatty acids (FFA), free amino acid (FAA), and volatile compounds at the end of ripening. The research found that adding starter cultures makes L. plantarum and S. xylosus the dominant bacterial species, accelerating acidification and protein hydrolysis during maturation. The results indicated that inoculation with starter cultures, especially in the mixed starter culture, significantly lowered pH values and notably increased the total content of free amino acids (FAA) and free fatty acids (FFA). Higher levels were
observed in flavor-related unsaturated fatty acids such as oleic acids and linoleic acids and essential free amino acids like phenyalanine, isoleucine, and leucine, these compounds contributed to more savory and complex flavor profiles in the sausages. In conclusion, the mixed culture of L. plantarum and S. xylosus demonstrated the advantages in improving the flavor and meat quality of dry fermented sausages,
effectively inhibiting undesirable microorganisms and enhancing product safety and stability. This multi-strain starter culture shows broad application potential in the commercial production of high-quality dry-fermented sausages.
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