Effect of lysozyme and Chinese liquor on Staphylococcus aureus growth, microbiome, flavor profile, and the quality of dry fermented sausage

The synergistic effect of lysozyme and Chinese liquor on the inhibition of Staphylococcus aureus growth and staphylococcal enterotoxin production, as well as the effect on microbiome, flavor profile, and the quality improvement of dry fermented sausages during 18 days storage were evaluated. The res...

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Veröffentlicht in:	Food science & technology 2021-10, Vol.150, p.112059, Article 112059
Hauptverfasser:	Li, Huanhuan, Chen, Yifan, Tang, Honggang, Zhang, Jin, Zhang, Lifeng, Yang, Xingran, Wang, Fulong, Chen, Lihong
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacterial community Inhibition of staphylococcal enterotoxin production Synergistic effect of antibacterial Traditional dry fermented sausages Volatile compounds
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Zusammenfassung:	The synergistic effect of lysozyme and Chinese liquor on the inhibition of Staphylococcus aureus growth and staphylococcal enterotoxin production, as well as the effect on microbiome, flavor profile, and the quality improvement of dry fermented sausages during 18 days storage were evaluated. The result of the disc diffusion method showed that 25 μL/mL of liquor (the corresponding concentration of alcohol was 10 μL/mL) and 10 mg/mL of lysozyme had a more significant (P
ISSN:	0023-6438 1096-1127
DOI:	10.1016/j.lwt.2021.112059