The succession and correlation of the bacterial community and flavour characteristics of Harbin dry sausages during fermentation

This study was to investigate the succession of the bacterial community in Harbin dry sausages during fermentation and its correlation to the sausage flavour. The results showed that Staphylococcus count increased but the moisture content and water activity decreased (P < 0.05). The lactic acid bacteria count first increased and then decreased, while the pH showed an opposite trend during a twelve-day fermentation (P < 0.05). According to a single molecule real time sequencing analysis, Lactobacillus sakei and Staphylococcus xylosus were the predominant bacterial species over the entire fermentation period. A total of 79 volatile compounds were detected using the headspace solid phase microextraction gas chromatography-mass spectrometry. Furthermore, the correlation between the core bacteria (top 30) and the major volatile compounds was explored, which highlighted that three bacterial species (Lb. sakei, S. xylosus and Weissella hellenica) were significantly correlated with the major volatile compounds, such as 2,3-butanediol, ethanol, 3-hydroxy-2-butanone, ethyl hexanoate and ethyl lactate. The results may provide a theoretical basis for improving the flavour and overall quality of dry sausage.

Automated summary

The study found that during the fermentation of dry sausages, the count of Staphylococcus increased while moisture content and water activity decreased. Lactic acid bacteria count showed an initial increase followed by a decrease, with a corresponding rise in pH. Analysis revealed that certain bacterial species were significantly correlated with major volatile compounds, pointing to their potential impact on sausage flavour.