ArticleFoods (Basel, Switzerland)2022
Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Matrix-dependent bioaccessibility of bioactive amines in Milano dry-fermented sausages after in vitro digestion.Current research in food science · 2026Article
- Protective Effect of Lactic Acid Bacteria Isolated from Ripened Foods AgainstFoods (Basel, Switzerland) · 2025Article
- Optimization of dry-aging conditions for chicken meat using the electric field supercooling system.Journal of animal science and technology · 2024Article
- Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham.Food science of animal resources · 2023Article
- Insight into the Quality Development and Microbial Dynamics of Meat and Meat Products.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
5 authors.
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Abstract
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 °C and 25 °C, and dried for 28 days. The Lactobacillus spp. plate count and TBARS showed significantly higher values in the 25 °C group than in the 20 °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 °C. Thus, the optimal fermentation temperature is expected at 25 °C after using GD in the manufacturing of dry-fermented sausages.
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