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Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foodsopen access

Authors
Jeong, Chang-HwanLee, Sol-HeeYoon, YohanChoi, Hyung-YounKim, Hack-Youn
Issue Date
Jan-2023
Publisher
MDPI
Keywords
dry-fermented sausage; fermentation temperature; flavor; Korean fermented food; microbial population
Citation
Foods, v.12, no.1
Journal Title
Foods
Volume
12
Number
1
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/152116
DOI
10.3390/foods12010137
ISSN
2304-8158
2304-8158
Abstract
This study aims at identifying the optimal fermentation temperature for dry-fermented sausage using strains isolated from Kimchi (GK1, Pediococcus pentosaceus-GK1; NK3, P. pentosaceus-NK3), Doenjang (D1, Debaryomyces hansenii-D1), and commercial fermented sausage (S6, spontaneously generated Penicillium nalgiovense-S6). The microbial population, pH, moisture content, color, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), and electronic nose (E-nose) were analyzed to identify the optimal fermentation temperature. The dry-fermented sausages were inoculated with three types of starter cultures [CS (commercial starter culture), GD (GK1 + D1 + S6), and ND (NK3 + D1 + S6)]. The fermentation was performed for 3 days at 20 °C and 25 °C, and dried for 28 days. The Lactobacillus spp. plate count and TBARS showed significantly higher values in the 25 °C group than in the 20 °C group (p < 0.05). The Staphylococcus spp. plate count of GD and ND were significantly higher than CS group at all temperatures. On day 31, the moisture content and VBN values of all groups were less than 35 % and 20 mg%, respectively. According to E-nose, the highest amount of acetoin was detected at the GD group fermented at 25 °C. Thus, the optimal fermentation temperature is expected at 25 °C after using GD in the manufacturing of dry-fermented sausages. © 2022 by the authors.
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