Effect of isolated bacteria on nitrite degradation and quality of Sichuan dry sausages

To improve the fermentation quality and increase safety when using nitrite in the production of Sichuan dry sausages, two isolated Lactiplantibacillus strains were used in their processing. The nitrite content, counts of Lactiplantibacillus and total bacteria, pH, color, hydrolysis of proteins, oxidation of lipids, water content and water activity, volatile flavor compounds, and sensory characteristics of the fermented sausage were determined. The results showed that the inoculation of L. plantarum SR2 and L. farciminis SR9 reduced the nitrite content, increased the protein hydrolysis, decreased the lipid oxidation, inhibited the activity of spoilage micro -organisms, decreased the pH of the end products, increased the flavor compounds, and enhanced the sensory attributes, including color, texture, taste, flavor, and overall acceptability, of the Sichuan dry sausage. In brief, L. plantarum SR2 and L. farciminis SR9 are effective in reducing the content of nitrite in sausages without decreasing its a* values and sensory qualities. • Lactiplantibacillus plantarum SR2 and Lactobacillus farciminis SR9 were used. • The two strains reduced the nitrite content of fermented Sichuan dry sausage. • The inoculation fermentation improve a* and overall acceptability.