Lactic acid bacteria and staphylococci improve swallowability of fermented meat pastes by modulating texture and flavor

This study aims to enhance the swallowing characteristics of fermented meat pastes by improving their texture and flavor through the targeted inoculation of different starter cultures. Staphylococcus xylosus (S. xylosus) and Staphylococcus carnosus (S. carnosus) were each combined with Lactobacillus sakei (L. sakei) or Pediococcus pentosaceus (P. pentosaceus) to prepare fermented meat pastes. The LS (L. sakei + S. xylosus) exhibited significantly higher protease activity, which reduced hardness, gumminess, and chewiness (p < 0.05). Based on the IDDSI framework, LC (L. sakei + S. carnosus), LS, PC (P. pentosaceus + S. carnosus), PS (P. pentosaceus + S. xylosus) were categorized as having level 4 standard foods, indicating suitability for individuals with dysphagia. The LS group exhibited the highest protein digestibility and received the highest overall acceptability scores in sensory evaluation among all groups. In addition, the addition of S. xylosus and L. sakei was conducive to the production of free amino acids and free fatty acids, thereby facilitating the formation of alcohols, aldehydes, and esters. Eleven key volatile flavor compounds were identified in the fermented meat pastes. Among these, 1-octen-3-ol and methyl butyrate significantly increased salivary flow rate (p < 0.05), thereby further supporting swallowing. These findings suggest that co-inoculation with L. sakei and S. xylosus effectively improves texture, flavor, and swallowing properties of fermented meat pastes.