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Lactic Acid Bacteria Isolated from Traditional Dry-Cured Fermented Foods with Probiotic Effect: Selection, Mechanisms of Action and Applications.

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Fermentation Effect on Volatile Evolution of Plant-Based Dry-Cured Sausages.

José María Martín-Miguélez1, Josué Delgado1, Alberto González-Mohino2

  • 1Higiene y Seguridad Alimentaria, Instituto de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain.

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Summary

Fermentation with specific lactic acid bacteria (LAB) strains improves the aroma of plant-based sausages. This process reduces off-flavors and enhances desirable notes, making plant-based products more appealing.

Keywords:
Lacticaseibacillus caseiLatilactobacillus sakeiaroma profilelactic acid bacteriaoff-flavor mitigation

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Area of Science:

  • Food Science
  • Microbiology
  • Sensory Analysis

Background:

  • Plant-based meat alternatives are gaining popularity.
  • Developing authentic sensory profiles for plant-based products is crucial.
  • Fermentation is a traditional method for enhancing meat product flavor and preservation.

Purpose of the Study:

  • To investigate the impact of lactic acid bacteria (LAB) fermentation on the volatile composition of plant-based dry-cured sausages.
  • To identify specific LAB strains that can positively influence the aroma profile during ripening.
  • To assess the potential of LAB fermentation in improving the sensory quality of plant-based meat analogs.

Main Methods:

  • Five experimental groups of plant-based sausages were prepared, including controls and those inoculated with different LAB strains or a commercial starter.
  • Volatile compounds were analyzed over an 11-day fermentation period using Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS).
  • Quantification and identification of 51 volatile compounds were performed.

Main Results:

  • LAB fermentation significantly altered the volatile profile of the plant-based sausages.
  • A reduction in aldehydes and sulfur compounds, often linked to off-flavors, was observed.
  • An increase in volatile compounds contributing to pleasant buttery and fruity aromas was detected.
  • The LAB strain Lacticaseibacillus casei 116 demonstrated a notable positive effect on the volatile profile.

Conclusions:

  • Selected LAB strains can effectively modulate the volatile composition of plant-based dry-cured sausages.
  • Fermentation with specific LAB strains enhances desirable aroma characteristics and reduces off-flavors.
  • This approach holds promise for improving the sensory appeal of plant-based meat alternatives, making them more comparable to traditional meat products.