title: Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage.
abstract: Lactic acid bacteria isolated from traditional Dong pork product (Nanx Wudl) were investigated for their potential as starter cultures for Chinese fermented dry sausages. Based on preliminary screening, Lactobacillus plantarum CMRC6 and Lactobacillus sakei CMRC15, both showing excellent nitrite-reducing capacity, were used as single-strain starter cultures. For comparison, a commercial composite starter was also tested. In CMRC6 and CMRC15-inoculated sausages, lactic acid bacteria dominated the microflora and improved the microbiological safety by suppression of Enterobacteriaceae growth. Nitrite content of all inoculated sausages declined rapidly during ripening compared to non-inoculated. Texture profiles analysis showed inoculated sausages had more pronounced textural development during ripening. Sensory evaluation indicated CMRC6 and CMRC15-fermented sausages had comparable or more desirable organoleptic characteristics than sausage made with commercial starters. Therefore, CMRC6 and CMRC15 are promising candidates as multi-functional starter cultures for microbiological safety and residual nitrite control in gourmet Chinese dry sausage production.
authors.affiliation: China Meat Research Centre, Beijing 100068, China; Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China.
authors.forename: Xi
authors.initials: X
authors.lastname: Chen
authors.affiliation: China Meat Research Centre, Beijing 100068, China; Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China.
authors.forename: Jiapeng
authors.initials: J
authors.lastname: Li
authors.affiliation: China Meat Research Centre, Beijing 100068, China; Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China.
authors.forename: Tong
authors.initials: T
authors.lastname: Zhou
authors.affiliation: China Meat Research Centre, Beijing 100068, China; Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China.
authors.forename: Jinchun
authors.initials: J
authors.lastname: Li
authors.affiliation: China Meat Research Centre, Beijing 100068, China; Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China.
authors.forename: Junna
authors.initials: J
authors.lastname: Yang
authors.affiliation: China Meat Research Centre, Beijing 100068, China; Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China. Electronic address: chenwenhua99@sina.com.
authors.forename: Wenhua
authors.initials: W
authors.lastname: Chen
authors.affiliation: Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA. Electronic address: ylxiong@uky.edu.
authors.forename: Youling L
authors.initials: YL
authors.lastname: Xiong
mesh_terms: D000818:Animals; D015169:Colony Count, Microbial; D003116:Color; D004755:Enterobacteriaceae / Q000302:isolation & purification; D005285:Fermentation; D005506:Food Contamination / Q000032:analysis; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000302:isolation & purification*; D048191:Lactiplantibacillus plantarum / Q000302:isolation & purification*; D008461:Meat Products / Q000382:microbiology; D009573:Nitrites / Q000032:analysis; D000069466:Red Meat / Q000382:microbiology*; D013552:Swine; D013649:Taste; D014867:Water / Q000032:analysis
chemical_list: D009573:Nitrites; D014867:Water
keywords: Chinese fermented sausage; Lactic acid bacteria; Nanx Wudl; Nitrite depletion; Starter culture