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Effects of starter culture inoculation on microbial community diversity and food safety of Chinese Cantonese sausages by high-throughput sequencing

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Abstract

Effects of starter culture composed of Lactobacillus sakei, Pediococcus pentosaceus, Staphylococcus xylosus and Staphylococcus carnosus at the ratios (w/w) of 1:1:1:1 on bacterial community diversity and food safety of Chinese Cantonese sausages were demonstrated by high-throughput sequencing technology. At genus level, spoilage organisms and pathogenic bacteria such as Vibrio spp., Acinetobacter spp., Enterobacter spp., Yersinia spp. accounted for 54.13%, 10.01%, 6.94% and 5.35% of bacterial in the initial fermentation of spontaneous sausage, and the dominant bacteria of Lactobacillus spp. reached 84.61% on day 20. Accordingly, the total proportion of Pediococcus spp., Lactobacillus spp. and Staphylococcus spp. were present higher than 98% during fermentation in fermented sausage by starter culture inoculation, and Pediococcus spp. was dominant genus and increased from 53.53 to 74.09% during whole fermentation process. Moreover, the histamine accumulation was lower 84.17% in sausage fermented by starter culture inoculation than that of spontaneous sausage, suggesting that starter culture could decrease histamine accumulation of sausages significantly (P < 0.01). These results revealed that the starter culture inoculation was conducive to improve the microbial quality and food safety of Chinese Cantonese sausages.

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Acknowledgements

The research was supported by National Natural Science Foundation of China (31772093) and Sichuan Science and Technology Research Project (2020YFS0504).

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  1. Xinhui Wang, Yalin Zhang and Tian Tian have contributed equally to this work.

Authors and Affiliations

  1. Meat-Processing Application Key Laboratory of Sichuan Province, Chengdu University, Chengdu, 610106, Sichuan Province, China

    Xinhui Wang, Yalin Zhang, Jinsong Sun, Pan Pan & Yang Liu

  2. Chengdu Agricultural College, Chengdu, 611130, Sichuan Province, China

    Tian Tian

  3. Ministry of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, 644000, Sichuan Province, China

    Yalin Zhang

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  1. Xinhui Wang
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  2. Yalin Zhang
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  3. Jinsong Sun
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  4. Pan Pan
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  5. Yang Liu
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  6. Tian Tian
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Correspondence to Xinhui Wang.

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Wang, X., Zhang, Y., Sun, J. et al. Effects of starter culture inoculation on microbial community diversity and food safety of Chinese Cantonese sausages by high-throughput sequencing. J Food Sci Technol 58, 931–939 (2021). https://doi.org/10.1007/s13197-020-04607-y

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