Effects of Mixed Starter Culture on Quality and Volatile Flavor of Fermented Sausages

In this study, headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) and other techniques were used to analyze the regular physical-chemical and microbiological properties, the content and aroma pattern of main volatile flavors, and the sensory evaluation of fermented sausages made with the inoculation of the mixed culture Lactobacillus plantarum L77 and Staphylococcus xylosus S120 (L77-S120) and the individual culture Lactobacillus plantarum 77 (L77), with the non-inoculated group as blank. The results showed that the TBARS value, nitrite content and Enterobacteriaceae count of the L77-S120 group were significantly lower than those of the blank and L77 group (P<0.05). The L77-S120 group had the highest number and content of major volatile flavor compounds, of which there were 10 aldehydes, 3 alcohols, 2 esters, 1 acid and 4 others. The differential aroma compounds for the L77-S120 group included heptanal, (E)-2-heptenal, mushroom alcohol, 2-pentyl-furan, trans-2-octenal, trans-2,4-decadienal, trans-2-undecanonal, 2-ethyl-butyric acid, ethyl decanoate, pentanal and nonanol, and these main volatile flavor compounds had the most potential in the production of oily, creamy, floral and fruity aromas. In combination with the results of sensory evaluation, the mixed culture of Lactobacillus plantarum L77 and Staphylococcus xylosus S120 could be as a flavor-producing starter culture for the production of fermented sausages.