Effect of probiotic Bacillus cereus DM423 on the flavor formation of fermented sausage.

Food Res Int

Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China. Electronic address:

Published: October 2023

AI Article Synopsis

  • Lactic acid bacteria (LAB) struggle with protein and fat breakdown, which limits flavor in fermented sausages, whereas Bacillus has strong enzyme production for these processes.
  • A specific strain, Bacillus cereus DM423, was tested as a co-starter alongside Lactiplantibacillus plantarum HH-LP56, and it significantly enhanced the sausage's flavor without disrupting fermentation.
  • Analysis showed DM423 improved protein and fat hydrolysis and increased various flavor compounds, leading to the conclusion that this strain could be a valuable co-starter for better flavor development in sausages.

Article Abstract

Insufficient protein and fat hydrolysis capacity of lactic acid bacteria (LAB) limit the flavor formation of fermented sausage. Bacillus is known for its substantial expression of proteases and lipases. However, its application in meat fermentation remains underexplored. In this study, a strain of probiotic Bacillus cereus (B. cereus DM423) was employed as a co-starter to improve the quality of Lactiplantibacillus plantarum (L. plantarum HH-LP56) fermented sausage. The addition of DM423 did not interfere with regular fermentation, but it significantly improved the flavor, as measured by electronic tongue and electronic nose. Further analyses using SDS-PAGE and thin-layer chromatography observed enhanced hydrolysis of protein and fat in sausages in which DM423 was involved in fermentation. GC-IMS identified DM423 mediated upregulation of various flavor compounds, including esters, ketones, furans, and branched-chain fatty acids. In addition, genomic de novo sequencing revealed that DM423 carried an abundance of genes associated with proteolysis, lipolysis, and the production of flavor substances, whereas HH-LP56 lacked these genes. Overall, this study finds that B. cereus DM423 can promote flavor formation in fermented sausages. It may illuminate a promising direction for the development of sausage co-starters from a wider microbial pool.

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Source
http://dx.doi.org/10.1016/j.foodres.2023.113210DOI Listing

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