Effects of Mixed Starter Cultures on the Flavor Profile, Microbial Communities and Safety of Fermented Sausages
學生姓名:
吳采軒
指導教授:
陳詠宗
學 期:
113下
摘 要:
Fermented sausages are produced by mixing meat, fat, sugar, salt, and spices,followed by fermentation and ripening. Their flavor and quality are significantly influenced by the microbial community structure and metabolic activities, particularly protein degradation and the formation of volatile compounds. However, traditional fermented sausages rely on the fermentation of indigenous microorganisms., often leading to instability in quality. Therefore, this study aims to evaluate the impact of different mixed starter cultures on the quality of fermented sausages. This study used combinations of lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS) as mixed starter cultures. The sausages were fermented at 30°C with a relative humidity of 80-90%, followed by ripening at 15°C with a low relative humidity for 13-15 days. The results showed that the inoculation of mixed LAB and CNS effectively inhibited the growth of spoilage and pathogenic bacteria, reduced the accumulation of biogenic amines (BAs), and promoted protein degradation and flavor compound production. Among the tested groups, the combination of Lactiplantibacillus plantarum YR07 and Mammaliicoccus sciuri S.18 demonstrated the best performance, significantly increasing the content of key volatile compounds, such as 3-hydroxy-2-butanone, hexanal, and 1-octen-3-ol, enhancing both the flavor and safety of fermented sausages. In conclusion, using mixed starter cultures offers advantages in improving the taste, quality, and microbial safety of fermented sausages. This approach effectively inhibits undesirable microorganisms, enhances product stability, and demonstrates excellent potential for application in the commercial production of fermented meat products, contributing to improved quality and market competitiveness.
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