Effects of mixed Lactiplantibacillus plantarum CD101 and Staphylococcus simulans NJ201 on dry fermented sausages

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2026-03-28 DOI:10.1007/s10068-026-02143-7

Meiqin Feng, Chenyi Qian, Xin Ma, Hongyi Wang, Jian Sun

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引用次数: 0

Abstract

Fermented sausage production faces challenges in quality, safety, and efficiency. New mixed starter cultures are needed to reliably control hazards like biogenic amines (BAs). This study evaluated a combined starter culture consisting of Lactiplantibacillus plantarum CD101 and Staphylococcus simulans NJ201 (1:1 ratio) in dry fermented sausages. Additionally, it was compared with natural fermentation and a commercial starter culture. The mixed starter culture (LC) significantly enhanced both the quality and safety of the sausages. It improved the color parameters (higher E* value) and accelerated weight loss (shortening the fermentation period). It also reduced pH and total volatile basic nitrogen (TVB-N, p < 0.05). Moreover, it increased the content of small peptides and free amino acids (FAA), and inhibited the formation of BAs. Overall, these results show that using this combined starter culture is an effective strategy to improve the safety, physicochemical quality, and production efficiency of fermented sausages and other meat products.

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混合植物乳杆菌CD101和拟葡萄球菌NJ201对干发酵香肠的影响

发酵香肠生产面临着质量、安全、效率等方面的挑战。需要新的混合发酵剂来可靠地控制生物胺（BAs）等危害。本研究对由植物乳杆菌CD101和模拟葡萄球菌NJ201（1:1比例）组成的联合发酵剂在干发酵香肠中的应用进行了研究。此外，还与自然发酵和商业发酵剂进行了比较。混合发酵剂（LC）显著提高了香肠的质量和安全性。改善了颜色参数（提高了E*值），加速了失重（缩短了发酵时间）。它还降低了pH和总挥发性碱性氮（TVB-N, p < 0.05）。增加了小肽和游离氨基酸（FAA）的含量，抑制了ba的形成。总之，这些结果表明，使用这种组合发酵剂是提高发酵香肠和其他肉制品安全性、理化质量和生产效率的有效策略。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.