开胃菜
樱乳杆菌
发酵
化学
食品科学
脂肪酸
色谱法
生物化学
乳酸菌
作者
Nuanyi Liang,Kai Xing Tang,Jonathan M. Curtis,Michael G. Gänzle
标识
DOI:10.1021/acs.jafc.0c02688
摘要
The quality of fermented sausage is strongly influenced by its fatty acid (FA). However, the role of a defined starter culture in modifying sausage FA composition, and especially in the production of hydroxy FAs (HFAs), has not been determined. In this study, the FA compositions of sausages fermented with Latilactobacillus sakei, with L. sakei plus Staphylococcus carnosus, and with an aseptic control were characterized by liquid chromatography–mass spectrometry (MS)/MS and gas chromatography–MS. The sausages fermented with L. sakei, and with L. sakei plus S. carnosus, showed a reduced accumulation of poly and/or diunsaturated FAs and distinct composition of HFAs compared to the aseptic control. 2-HFAs were enriched via high-speed counter-current chromatography and identified uniquely in the L. sakei plus S. carnosus fermented sausage. Through lipid analyses, this study illustrated how the choice of a defined starter culture affected the observed FA metabolism in fermented sausages, facilitating the development of starter cultures or additives that impart desirable characteristics to sausage.
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