@article{10.5851/kosfa.2022.e56,
author = {Jeong, Chang-Hwan AND Lee, Sol-Hee AND Kim, Hack-Youn},
journal = {Food Science of Animal Resources},
publisher = {Korean Society for Food Science of Animal Resources},
title = {Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented Foods},
year = {2022},
volume = {42},
number = {6},
url = {https://doi.org/10.5851/kosfa.2022.e56},
pages = {928-941},
abstract = {This study aimed to analyze the microbiological composition and sensory characterization of fermented sausage using strains isolated from <italic>Kimchi</italic> (GK1, <italic>Pediococcus pentosaceus</italic> SMFM2016-GK1; NK3, <italic>P. pentosaceus</italic> SMFM2016-NK3), <italic>Doenjang</italic> (D1, <italic>Debaryomyces hansenii</italic> SMFM2021-D1), and spontaneously fermented sausage <italic/>(S8<italic>, D. hansenii</italic> SMFM2021-S8; S6, <italic>Penicillium nalgiovense</italic> SMFM2021-S6). The control was commercial starter culture. Nine treatments were applied [GD (GK1+D1), GS (GK1+S8), GDS (GK1+D1+S8), ND (NK3+D1), NS (NK3+S8), NDS (NK3+D1+S8), GND (GK1+NK3+D1), GNS (GK1+NK3+S8), and GNDS (GK1+NK3+D1+S8)] by mixing lactic acid bacteria and yeast, and S6 was sprayed. The microbial composition of fermented sausage was analyzed [aerobic bacteria (AC), <italic>Lactobacillus</italic> spp. (LABC), <italic>Staphylococcus</italic> spp. (STPC), and yeast and mold (YMC)], and pH and electronic nose and tongue measurements were taken. The AC, LABC, STPC, and YMC values of the control and treatment groups tended to increase during fermentation (p&gt;0.05). The STPC values of the GD, GS, ND, and GDS groups were similar to that of the control on day 3. The pH of the control on day 3 was significantly lower than that of the GD, ND, and GND groups (p&lt;0.05). Higher levels of 4-methylpentanol, 2-furanmethanol, and propyl nonanoate, which provide a “fermented” flavor, were detected in the GD group compared to in the control and other treatment groups. GD and ND groups showed higher umami values than the control and other treatment groups. Therefore, it is expected that GD can be valuable as a starter culture unique to Korea when manufacturing fermented sausage. },
doi = {10.5851/kosfa.2022.e56}
}