Application of ginseng powder and combined starter culture for improving the oxidative stability, microbial safety and quality characteristics of sausages

This work aimed to investigate the effects of ginseng powder and combined starter culture (the mass ratio of Lactobacillus plantarum to Lactobacillus rhamnosus was 1:1, Lp-Lr) on oxidative stability, microbial growth and quality characteristics of sausages. Compared with natural fermentation, the combination of ginseng powder and Lp-Lr in sausages reduced the oxidation degree of lipid and protein, improved the DPPH and ABTS radical scavenging capacities, and increased the variety and content of identified volatile flavor compounds. High -throughput sequencing analysis revealed the combination of ginseng powder and Lp-Lr improved the abun-dance of lactic acid bacteria, and inhibited the growth of harmful bacteria (i.e., Acinetobacter, Halovibrio and Alkalibacillus) in sausages after 30 days. During storage, the pH values and nitrite contents of all sausages were within the appropriate ranges, and the addition of ginseng powder and Lp-Lr in sausages displayed a smaller variable range of color and texture than natural fermented sausages. These findings suggest that the ginseng powder and Lp-Lr had positive effects on quality, oxidative stability, flavor profiles and microbial safety in sausages.

Automated summary

This study found that ginseng powder and combined starter culture had positive effects on the quality, oxidative stability, flavor profiles, and microbial safety of sausages. They reduced the oxidation degree of lipid and protein, improved radical scavenging capacities, increased the variety and content of volatile flavor compounds, enhanced the abundance of lactic acid bacteria, and inhibited the growth of harmful bacteria.