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Impact of axenic and mixed starter cultures on metabolomic and sensory profiles of ripened Italian salami.

Authors :
Rocchetti G
Rebecchi A
Maria Lopez C
Dallolio M
Dallolio G
Trevisan M
Lucini L
Source :
Food chemistry [Food Chem] 2023 Feb 15; Vol. 402, pp. 134182. Date of Electronic Publication: 2022 Sep 10.
Publication Year :
2023

Abstract

In this work, the synergistic/antagonistic impact of glucose and mixed starter cultures, namely Latilactobacillus sakei, Pediococcus pentosaceus, and Staphylococcus xylosus, was evaluated in Italian salami in terms of metabolomics and sensory profiles. As expected, Salami manufactured with 0.5 % glucose exhibited a substantial pH drop, showing values close to 5 at 12 days of ripening. Metabolomics revealed 1841 metabolites, mainly belonging to amino acids, peptides, glycerolipids, and nucleic acids, showing a greater hierarchical role of glucose addition when compared with inoculated microbial starters. Distinct metabolomic fingerprints could be observed across treatments, mainly concerning glutamyl peptides like gamma-glutamyl-glutamate (related to the kokumi taste), biogenic amines (spermine), and lipid oxidation products (i.e., the oxylipin 13S-hydroperoxylinolenic acid). Such differences may drive the differences in sensory profiles recorded among treatments. These findings indicate the need to select ad-hoc starter cultures to improve the safety, quality, and sensory traits of salami.<br />Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2022 Elsevier Ltd. All rights reserved.)

Details

Language :
English
ISSN :
1873-7072
Volume :
402
Database :
MEDLINE
Journal :
Food chemistry
Publication Type :
Academic Journal
Accession number :
36126574
Full Text :
https://doi.org/10.1016/j.foodchem.2022.134182