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Food Chem

Title:		Effect of Saccharomyces cerevisiae LXPSC1 on microorganisms and metabolites of sour meat during the fermentation
Author(s):		Lv J; Lin X; Liu M; Yan X; Liang H; Ji C; Li S; Zhang S; Chen Y; Zhu B;
Address:		"National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China; College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, PR China; Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450001, PR China. National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China. Electronic address: yingchaer@163.com. National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China"
Journal Title:		Food Chem
Year:		2023
Volume:		20220913
Issue:
Page Number:		134213 -
DOI:		10.1016/j.foodchem.2022.134213
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Saccharomyces cerevisiae is commonly used as a starter culture for alcoholic beverages but is less applied in meat products. In this study, the effects of S. cerevisiae LXPSC1 on sour meat during fermentation were investigated. It was found that samples inoculated with S. cerevisiae LXPSC1 (Sc group) had better sensory characteristics and higher levels of pH, ethanol, free amino acids (FAAs), volatile organic compounds (VOCs). The bacterial communities of both groups were dominated by Lactobacillus sakei, Weissella hellenica, and Lactobacillus plantarum, which might play a role in reducing pH and a(w) and increasing the content of lactic acid, FAAs, and esters. However, Candida zeylanoides and S. cerevisiae were the dominant fungi in the control group and Sc group, respectively. Moreover, S. cerevisiae was positively related to esters, alcohols, ethanol and total VOCs. Overall, S. cerevisiae LXPSC1 might be regarded as a desirable starter culture for improving product quality"
Keywords:		Fermentation Saccharomyces cerevisiae/metabolism *Volatile Organic Compounds/metabolism *Meat Products/analysis Ethanol/metabolism Lactic Acid/metabolism Amino Acids/metabolism Bacterial diversity Fungal diversity Saccharomyces cerevisiae Sour meat Volati;
Notes:		"MedlineLv, Jing Lin, Xinping Liu, Mengyang Yan, Xu Liang, Huipeng Ji, Chaofan Li, Shengjie Zhang, Sufang Chen, Yingxi Zhu, Beiwei eng England 2022/09/21 Food Chem. 2023 Feb 15; 402:134213. doi: 10.1016/j.foodchem.2022.134213. Epub 2022 Sep 13"