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

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 degrees C and 25 degrees C, and dried for 28 days. The Lactobacillus spp. plate count and TBARS showed significantly higher values in the 25 degrees C group than in the 20 degrees 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 degrees C. Thus, the optimal fermentation temperature is expected at 25 degrees C after using GD in the manufacturing of dry-fermented sausages.

Automated summary

This study aimed to determine the optimal fermentation temperature for dry-fermented sausage. The microbial population, pH, moisture content, color, TBARS, VBN, and E-nose were analyzed. The results showed that a fermentation temperature of 25 degrees C with the GD starter culture exhibited the best results.