Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages

Abstract

The aim of this study was to investigate and compare the effects of different mixed starter cultures (<i>Lactiplantibacillus plantarum</i> and <i>Staphylococcus simulans</i>) on the bacterial communities and flavor of fermented sausages. The results indicated that native starters grew well in fermented sausages and became dominant at the end of ripening. Among them, <i>Lactobacillus</i> spp. had the highest relative abundance, followed by <i>Staphylococcus</i> spp. In addition, the inoculation of the mixed starters promoted the formation of taste and aroma compounds that contribute to the overall flavor of the fermented sausages. Among them, the <i>L. plantarum</i> CQ01107 + <i>S. simulans</i> CD207 (CCA) treatment was found to have the highest umami amino acid, nucleotide, lactic acid, fatty acid and ketone contents (<i>P</i> < 0.05), as well as excellent sensory properties. In conclusion, the CCA starter may be a desirable starter culture to enhance the flavor of fermented sausages.