Enhanced volatile flavor and quality of dry fermented sausages by L-methionine and Lactococcus lactis CGMCC 31087

The objective of this study was to investigate the effects of L-methionine (L-Met) addition as a precursor substance for volatile sulfur compounds (VSCs) and inoculation with Lactococcus lactis CGMCC 31087 on the volatile flavor attributes and overall quality of dry fermented sausages. The sausages were added with varying concentrations of L-Met and fermented by L. lactis CGMCC 31087 during the dry fermented period (28 day). The results demonstrated that both L-Met addition and inoculation with L.lactis CGMCC 31087 (LM groups) significantly (P < 0.05) enhanced the production of VSCs in the fermented sausage. Notably, the concentrations of key VSCs, including methionol and ethyl thioacetate, exhibited a dose-dependent response to L-Met addition, imparting a characteristic sulfurous aroma described as "cooked potato". Furthermore, the levels of other volatile organic compounds (VOCs), such as esters, alcohols, and acids, were also significantly elevated in the treatment groups. In addition, our study found that sausages with LM groups exhibited higher firmness and better chewiness, with higher sensory scores in terms of aroma and flavor. The study revealed that L-Met addition and inoculation with L.lactis CGMCC 31087 as a dry fermented sausage starter culture can enhance the flavor and quality of the final product and the findings provided an available suggestion for optimized production of fermented sausage in the industry.