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Food Science of Animal Products 2023, 1(2): 9240015 https://doi.org/10.26599/FSAP.2023.9240015
Research Article | Open Access | Issue | Published: 26 June 2023

Effect on characterization of microbial community and sensory based on Staphylococcus simulans ZF4 and Lactobacillus plantarum SJ4 as starter in fermented pork loin

Show Author's Information Zhiqing Tian1,  Jie Zhou1,  Qiujin Zhu1,2,3( )
School of Liquor and Food Engineering, Guizhou University, Guiyang 550005, China
Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Collaborative Innovation Center for Mountain Ecology and Agro-Bioengineering (CICMEAB), College of Life Sciences, Guiyang 550005, China
Keywords:
high-throughput sequencing, starter, fermented pork loin, sensory qualities
Cite this article:
Tian Z, Zhou J, Zhu Q. Effect on characterization of microbial community and sensory based on Staphylococcus simulans ZF4 and Lactobacillus plantarum SJ4 as starter in fermented pork loin. Food Science of Animal Products, 2023, 1(2): 9240015. https://doi.org/10.26599/FSAP.2023.9240015
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Abstract Full text About this article

Staphylococcus simulans ZF4 and Lactobacillus plantarum SJ4 were screened from locally obtained food in Guizhou and then used to fermented pork loins. The effects of the starters on the quality of the fermented pork loins were explored through physicochemical analysis as well as E-nose and E-tongue assessments. High-throughput sequencing technology was used to reflect the distribution and function of the starters culture flora during the fermentation processes. The results showed that the starters conferred more well-rounded sensory qualities to the fermented pork loins, including improvements in their color, aroma, and other qualities. In addition, Corynebacterium variabile, Pediococcus pentosaceus, Lactococcus garvieae, Staphylococcus vitulinus, Bacillus velezensis, and Leuconostoc mesenteroides can be found to be inhibited by the starters (Staphylococcus simulans ZF4 and Lactobacillus plantarum SJ4), thereby improving safety of fermented pork loins. Moreover, throughout the fermentation process, Staphylococcus simulans ZF4 appeared to provide a stronger umami taste to the fermented pork loin, and the Lactobacillus plantarum SJ4 was better at producing flavor substances.


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About this article

Effect on characterization of microbial community and sensory based on Staphylococcus simulans ZF4 and Lactobacillus plantarum SJ4 as starter in fermented pork loin

Show Author's information Zhiqing Tian1, Jie Zhou1, Qiujin Zhu1,2,3( )
School of Liquor and Food Engineering, Guizhou University, Guiyang 550005, China
Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Collaborative Innovation Center for Mountain Ecology and Agro-Bioengineering (CICMEAB), College of Life Sciences, Guiyang 550005, China

Abstract

Staphylococcus simulans ZF4 and Lactobacillus plantarum SJ4 were screened from locally obtained food in Guizhou and then used to fermented pork loins. The effects of the starters on the quality of the fermented pork loins were explored through physicochemical analysis as well as E-nose and E-tongue assessments. High-throughput sequencing technology was used to reflect the distribution and function of the starters culture flora during the fermentation processes. The results showed that the starters conferred more well-rounded sensory qualities to the fermented pork loins, including improvements in their color, aroma, and other qualities. In addition, Corynebacterium variabile, Pediococcus pentosaceus, Lactococcus garvieae, Staphylococcus vitulinus, Bacillus velezensis, and Leuconostoc mesenteroides can be found to be inhibited by the starters (Staphylococcus simulans ZF4 and Lactobacillus plantarum SJ4), thereby improving safety of fermented pork loins. Moreover, throughout the fermentation process, Staphylococcus simulans ZF4 appeared to provide a stronger umami taste to the fermented pork loin, and the Lactobacillus plantarum SJ4 was better at producing flavor substances.

Keywords: high-throughput sequencing, starter, fermented pork loin, sensory qualities

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Publication history

Received: 19 February 2023
Revised: 09 March 2023
Accepted: 09 April 2023
Published: 26 June 2023
Issue date: June 2023

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© Beijing Academy of Food Sciences 2023.

Acknowledgements

This research was financially supported by Guizhou Science and Technology Program (QKHZC[2020]1Y152), and Guizhou Science and Technology Program (QKHPTRC[2020]5004).

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Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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