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J Food Sci

Title:		Improving the aroma profile of inoculated fermented sausages by constructing a synthetic core microbial community
Author(s):		Wu L; Zhao L; Tao Y; Zhang D; He A; Ma X; Zhang H; Li G; Rong L; Li R;
Address:		"School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, China. 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. Gansu Polytechnic College of Animal Husbandry & Engineering, Wuwei, Gansu, China. Sichuan University of Science & Engineering, Yibin, Sichuan, China. Jinzi Ham Co., Ltd., Jinhua, China"
Journal Title:		J Food Sci
Year:		2023
Volume:		20230926
Issue:
Page Number:		-
DOI:		10.1111/1750-3841.16764
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"Commercial 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 (-)-beta-pinene, beta-caryophyllene, 3-methyl-1-butanol, alpha-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"
Keywords:		co-occurrence performance commercial starter cultures core microbial community dry-fermented sausage flavor-producing ability;
Notes:		"PublisherWu, Liu Zhao, Linyu Tao, Yingmei Zhang, Di He, An Ma, Xiaozhong Zhang, Huan Li, Guoliang Rong, Liangyan Li, Ruren eng 32202111/National Natural Science Foundation Youth Program/ 20JR10RA786/Science-Technology Foundation for Young Scientist of Gansu Project/ 22076115/National Natural Science Foundation of China project/ 32072242/National Natural Science Foundation of China project/ 32102012/National Natural Science Foundation of China project/ Shaanxi Provincial Department of Education-Industrialization Cultivation Project/ Qin Chuangyuan high-level innovation and entrepreneurship talent program/ 2023/09/26 J Food Sci. 2023 Sep 26. doi: 10.1111/1750-3841.16764"