Dixun Wang

Inner Mongolia Agricultural University, China

Title: Effects of Lactobacillus helveticus IMAUJBH1 on lipid metabolism and flavor formation of fermented sausages

---

Biography

Dixun Wang, PhD student of Class 2023 in Food Science and Engineering, Inner Mongolia Agricultural University, member of the Meat Meat Science and Technology Group of Inner Mongolia Agricultural University, under the supervision of Prof Jianjun Tian.

My main research interests are meat microbial resources and the development and utilisation of bioactive peptides in fermented meat products. I have published one SCI paper as the first author and participated in four SCI papers, and I have been awarded national scholarships and other awards.

Abstract

Lactic acid bacteria, recognized as a safe fermentation starter, play a crucial role in enhancing the quality characteristics of fermented sausages. The decomposition and oxidation of fat are essential for the formation of the unique flavor and quality of sausages. This study focused on screening a strain of lactic acid bacteria with lipolytic activity and analyzing its impact on lipid oxidation in fermented mutton sausages. The research employed gas chromatography (GC), headspace solid-phase microextraction (HS-SPME)-GC-MS, and lipidomics to investigate the effects of Lactobacillus helveticus IMAUJBH1 on the lipid profile and volatile flavor compounds of Inner Mongolia mutton fermented sausages. The results demonstrated that the addition of Lactobacillus helveticus IMAUJBH1 inhibited fat peroxidation and relatively increased the proportion of monounsaturated fatty acids. A total of 47 volatile flavor compounds were detected, including aldehydes, esters, alcohols, and ketones. The content of substances such as hexanal, heptanal, nonanal, and 1-octene-3-ol, which are related to lipid oxidation, was significantly reduced. Lipidomics analysis identified 2024 lipid molecules, with 1135 differential lipids screened through multivariate analysis (P < 0.05, VIP>1). Pathway topology analysis revealed that glycerophospholipid metabolism, glyceride metabolism, and sphingolipid metabolism were the three most active pathways. Furthermore, 21 key differential lipid molecules and 5 key volatile flavor compounds were selected for correlation analysis. The results indicated that the addition of Lactobacillus helveticus IMAUJBH1 affected the relative expression of lipid molecules such as LPC (17:0), LPC (22:6), LPC (18:1), LPC (18:3), LPC (22:4), Cer (d18:1/16:0), and Cer (d18:1/22:0), thereby influencing the flavor of the fermented mutton sausages. This study provides a scientific theoretical basis for the application of IMAUJBH1 in mutton fermented sausages and further promotes the development of the mutton processing industry in Inner Mongolia.