AI Article Synopsis
- * KEGG analysis reveals that L. sakei is linked to caffeine metabolism and the citrate cycle, while the combination with S. carnosus affects multiple metabolic pathways including purine and amino acid metabolism.
- * The compound fermentation improves flavor and color, resulting in higher asparagine content and lower bitter tyrosine levels, suggesting that the mixture of cultures leads to a superior final product. *
Article Abstract
To illustrate the mechnism of the better flavor and color in combined fermented sausages than single fermentation with L. sakei, the growth behavior, pH, and metabolomics of L. sakei in single fermentation and in combination with S. carnosus at 0, 3, 6, 12, 24, and 48 h were studied, and the sensory evaluation of fermented beef sausage was conducted. Through KEGG topology analysis found that L. sakei is related to caffeine metabolism and citrate cycle, L. sakei and S. carnosus are related to metabolism of purine metabolism, caffeine metabolism, and alanine, aspartate and glutamate metabolism. Compared with L. sakei fermentation alone, the compound fermentation with S. carnosus increased the content of asparagine. The content of the bitter substance tyrosine decreased during the compound fermentation. As starter cultures for the L. sakei applied to provide a basis for the fermented beef sausage.
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| http://dx.doi.org/10.1016/j.foodchem.2024.141728 | DOI Listing |
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