Cargando…
Influence of Lactobacillus helveticus ZF22 and TR1-1-3 strains on the aromatic flavor of fermented sausages
In this study, five strains isolated from traditional Inner Mongolian air-dried meat products were used, two Lactobacillus helveticus strains, ZF22 and TR1-1-3, with potent antibacterial activity, acid, salt, and nitrite tolerance, were selected for this study. Lactic acid bacteria (LAB) (Lactobacil...
Autores principales: | , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2023
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9868738/ https://www.ncbi.nlm.nih.gov/pubmed/36698479 http://dx.doi.org/10.3389/fnut.2022.1058109 |
_version_ | 1784876609165066240 |
---|---|
author | Tian, Jianjun Yang, Xueqian Zhang, Kaiping Zhao, Yanhong Cheng, Feng Jin, Ye |
author_facet | Tian, Jianjun Yang, Xueqian Zhang, Kaiping Zhao, Yanhong Cheng, Feng Jin, Ye |
author_sort | Tian, Jianjun |
collection | PubMed |
description | In this study, five strains isolated from traditional Inner Mongolian air-dried meat products were used, two Lactobacillus helveticus strains, ZF22 and TR1-1-3, with potent antibacterial activity, acid, salt, and nitrite tolerance, were selected for this study. Lactic acid bacteria (LAB) (Lactobacillus helveticus ZF22 and TR1-1-3) were inoculated into fermented sausages at 10(7) CFU/g and their volatiles were studied during fermentation and storage. Clustering heat map and principal component analysis (PCA) were used to identify differentiating flavor components in uninoculated and inoculated sausages. The results showed that 72 volatile flavor substances were identified during the fermentation of the fermented sausages and that inoculation with Lactobacillus helveticus ZF22 and TR1-1-3 increased the proportion of acids, ketones and alkanes. Moreover, the clustering heat map demonstrated that esters such as ethyl isobutyrate, ethyl acetate, and ethyl valerate were more abundant in TR1-1-3 and ZF22 than ZR. The PCA analysis showed that the volatile compounds of the three fermented sausages were distributed in separate quadrants, suggesting that the volatile compound compositions of the three fermented sausages differed significantly. Our findings suggest that inoculating fermented sausages with Lactobacillus helveticus TR1-1-3 and ZF22 can improve flavor by enhancing the type and amount of flavor compounds. |
format | Online Article Text |
id | pubmed-9868738 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-98687382023-01-24 Influence of Lactobacillus helveticus ZF22 and TR1-1-3 strains on the aromatic flavor of fermented sausages Tian, Jianjun Yang, Xueqian Zhang, Kaiping Zhao, Yanhong Cheng, Feng Jin, Ye Front Nutr Nutrition In this study, five strains isolated from traditional Inner Mongolian air-dried meat products were used, two Lactobacillus helveticus strains, ZF22 and TR1-1-3, with potent antibacterial activity, acid, salt, and nitrite tolerance, were selected for this study. Lactic acid bacteria (LAB) (Lactobacillus helveticus ZF22 and TR1-1-3) were inoculated into fermented sausages at 10(7) CFU/g and their volatiles were studied during fermentation and storage. Clustering heat map and principal component analysis (PCA) were used to identify differentiating flavor components in uninoculated and inoculated sausages. The results showed that 72 volatile flavor substances were identified during the fermentation of the fermented sausages and that inoculation with Lactobacillus helveticus ZF22 and TR1-1-3 increased the proportion of acids, ketones and alkanes. Moreover, the clustering heat map demonstrated that esters such as ethyl isobutyrate, ethyl acetate, and ethyl valerate were more abundant in TR1-1-3 and ZF22 than ZR. The PCA analysis showed that the volatile compounds of the three fermented sausages were distributed in separate quadrants, suggesting that the volatile compound compositions of the three fermented sausages differed significantly. Our findings suggest that inoculating fermented sausages with Lactobacillus helveticus TR1-1-3 and ZF22 can improve flavor by enhancing the type and amount of flavor compounds. Frontiers Media S.A. 2023-01-09 /pmc/articles/PMC9868738/ /pubmed/36698479 http://dx.doi.org/10.3389/fnut.2022.1058109 Text en Copyright © 2023 Tian, Yang, Zhang, Zhao, Cheng and Jin. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Nutrition Tian, Jianjun Yang, Xueqian Zhang, Kaiping Zhao, Yanhong Cheng, Feng Jin, Ye Influence of Lactobacillus helveticus ZF22 and TR1-1-3 strains on the aromatic flavor of fermented sausages |
title | Influence of Lactobacillus helveticus ZF22 and TR1-1-3 strains on the aromatic flavor of fermented sausages |
title_full | Influence of Lactobacillus helveticus ZF22 and TR1-1-3 strains on the aromatic flavor of fermented sausages |
title_fullStr | Influence of Lactobacillus helveticus ZF22 and TR1-1-3 strains on the aromatic flavor of fermented sausages |
title_full_unstemmed | Influence of Lactobacillus helveticus ZF22 and TR1-1-3 strains on the aromatic flavor of fermented sausages |
title_short | Influence of Lactobacillus helveticus ZF22 and TR1-1-3 strains on the aromatic flavor of fermented sausages |
title_sort | influence of lactobacillus helveticus zf22 and tr1-1-3 strains on the aromatic flavor of fermented sausages |
topic | Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9868738/ https://www.ncbi.nlm.nih.gov/pubmed/36698479 http://dx.doi.org/10.3389/fnut.2022.1058109 |
work_keys_str_mv | AT tianjianjun influenceoflactobacillushelveticuszf22andtr113strainsonthearomaticflavoroffermentedsausages AT yangxueqian influenceoflactobacillushelveticuszf22andtr113strainsonthearomaticflavoroffermentedsausages AT zhangkaiping influenceoflactobacillushelveticuszf22andtr113strainsonthearomaticflavoroffermentedsausages AT zhaoyanhong influenceoflactobacillushelveticuszf22andtr113strainsonthearomaticflavoroffermentedsausages AT chengfeng influenceoflactobacillushelveticuszf22andtr113strainsonthearomaticflavoroffermentedsausages AT jinye influenceoflactobacillushelveticuszf22andtr113strainsonthearomaticflavoroffermentedsausages |