Abstract: In order to study the effects of different functional strains on alleviating protein oxidation and enhancing flavor in fermented sausage, Lactiplantibacillus plantarum NJAU-01 (LpN), with excellent antioxidant activity, L. plantarum CGMCC 18217 (Lp10), with the ability to improve the flavor of fermented sausage, and Staphylococcus saprophytic CGMCC 3475 (Ss), with high protease activity, were selected for use in a multi-strain starter culture for fermented sausage. The degree of protein degradation and oxidation in fermented sausage during fermentation and the final flavor of the product were evaluated. The results showed that the Lp10 + LpN + Ss starter culture could reduce the degree of protein oxidation in fermented sausage and increase the types and contents of volatile flavor substances, while endowing fermented sausage with better color and improving its texture characteristics, and the fermented product had high sensory scores. This study showed that the combination of Lp10, LpN and Ss could improve the quality and flavor of fermented sausage while delaying the oxidation of protein.

Key words: Lactiplantibacillus plantarum CGMCC 18217; L. plantarum NJAU-01; Staphylococcus saprophyticus CGMCC 3475; fermented sausage; antioxidant; volatile flavor compounds