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<p>Fermented sausage production faces challenges in quality, safety, and efficiency. New mixed starter cultures are needed to reliably control hazards like biogenic amines (BAs). This study evaluated a combined starter culture consisting of <i>Lactiplantibacillus plantarum</i> CD101 and <i>Staphylococcus simulans</i> NJ201 (1:1 ratio) in dry fermented sausages. Additionally, it was compared with natural fermentation and a commercial starter culture. The mixed starter culture (LC) significantly enhanced both the quality and safety of the sausages. It improved the color parameters (higher E* value) and accelerated weight loss (shortening the fermentation period). It also reduced pH and total volatile basic nitrogen (TVB-N, <i>p</i> &lt; 0.05). Moreover, it increased the content of small peptides and free amino acids (FAA), and inhibited the formation of BAs. Overall, these results show that using this combined starter culture is an effective strategy to improve the safety, physicochemical quality, and production efficiency of fermented sausages and other meat products.</p>

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Effects of mixed Lactiplantibacillus plantarum CD101 and Staphylococcus simulans NJ201 on dry fermented sausages

  • 期刊论文

  • 发表日期：

    2026年3月28日

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  • Meiqin Feng,
  • Chenyi Qian,
  • Xin Ma,
  • Hongyi Wang,
  • Jian Sun

摘要

Fermented sausage production faces challenges in quality, safety, and efficiency. New mixed starter cultures are needed to reliably control hazards like biogenic amines (BAs). This study evaluated a combined starter culture consisting of Lactiplantibacillus plantarum CD101 and Staphylococcus simulans NJ201 (1:1 ratio) in dry fermented sausages. Additionally, it was compared with natural fermentation and a commercial starter culture. The mixed starter culture (LC) significantly enhanced both the quality and safety of the sausages. It improved the color parameters (higher E* value) and accelerated weight loss (shortening the fermentation period). It also reduced pH and total volatile basic nitrogen (TVB-N, p < 0.05). Moreover, it increased the content of small peptides and free amino acids (FAA), and inhibited the formation of BAs. Overall, these results show that using this combined starter culture is an effective strategy to improve the safety, physicochemical quality, and production efficiency of fermented sausages and other meat products.