Improving the aroma profile of inoculated fermented sausages by constructing a synthetic core microbial community

Author:

Wu Liu12ORCID,Zhao Linyu2,Tao Yingmei34ORCID,Zhang Di12,He An12,Ma Xiaozhong5,Zhang Huan1,Li Guoliang1ORCID,Rong Liangyan12,Li Ruren12

Affiliation:

1. School of Food Science and Engineering Shaanxi University of Science and Technology Xi'an China

2. College of Food Science and Technology Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou Liaoning China

3. Gansu Polytechnic College of Animal Husbandry & Engineering Wuwei Gansu China

4. Sichuan University of Science & Engineering Yibin Sichuan China

5. Jinzi Ham Co., Ltd. Jinhua China

Abstract

AbstractCommercial starter cultures play a critical role in the industrial production of fermented sausages. However, commercial starter cultures could not reproduce the metabolic actions of diverse microorganisms and the aroma profile of the traditional spontaneously fermented sausages. Identifying the core microbial community in spontaneously fermented sausages will facilitate the construction of a synthetic microbial community for reproducing metabolic actions and flavor compounds in spontaneously fermented sausages. This study aimed to reveal the core microbial community of spontaneously fermented sausages based on their relative abundance, flavor‐producing ability, and co‐occurrence performance. We identified five promising genera to construct the synthetic core microbial community, these were Lactobacillus, Staphylococcus, Macrococcus, Streptococcus, and Pediococcus. Sausages inoculated with a synthetic core microbial community presented higher quality of aroma profile than the fermented sausages inoculated with a commercial starter culture. Some important volatile flavor compounds of spontaneously fermented sausage, such as (‐)‐β‐pinene, β‐caryophyllene, 3‐methyl‐1‐butanol, α‐terpineol, ethyl 2‐methylpropanoate, and ethyl 3‐methylbutanoate which are associated with floral, fruity, sweet, and fresh aromas, were also detected in fermented sausage inoculated with synthetic microbial community. This indicated that the synthetic core microbial community efficiently reproduced flavor metabolism. Overall, this study provides a practical strategy to design a synthetic microbial community applicable to different scientific fields.

Publisher

Wiley

Subject

Food Science

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