Co-inoculation of <i>Debaryomyces hansenii</i> and lactic acid bacteria: a strategy to improve the taste and odour profiles of dry sausages
Rongxin Wen, Yumeng Sui, Jiaqi Liu, Huiping Wang, Baohua Kong, Ligang Qin, Qian Chen
Abstract
The effects of the co-inoculation of <em>Debaryomyces hansenii</em> separately with three lactic acid bacteria (LAB), <em>Lactobacillus sakei</em>, <em>Lactobacillus plantarum</em> and <em>Lactobacillus curvatus</em>, on the taste and odour profiles of dry sausages were investigated. The co-inoculated sausages showed higher free amino acid and organic acid contents than the non-inoculated control and sausages inoculated with<em> D. hansenii</em> alone. Meanwhile, the sausages inoculated with<em> D. hansenii</em> + <em>L. plantarum</em>,<em> D. hansenii</em> + <em>L. sakei</em> and<em> D. hansenii</em> + <em>L. curvatus</em> had the highest contents of aldehydes, esters and alcohols, respectively. The results of electronic tongue, electronic nose and sensory evaluation demonstrated that compared with the Dh sausage, the sour taste and floral odour increased and the fatty odour decreased in the <em>D. hansenii</em> + <em>L. sakei</em> sausage; this was more favourable for the development of a desirable flavour in sausages. Moreover, the partial least squares regression analysis indicated that ten taste and 33 odour compounds were mainly responsible for the differences in the flavour profiles among the sausages. Overall, these findings contributed to a more comprehensive understanding of the formation of sensory characteristics in dry sausages co-inoculated with yeast and LAB.