Characteristics of the fermented chicken products by Lactobacillus strains in different fermentation processes

Recent advance highlight the potential of lactic acid bacterial (LAB) fermentation in improving the sensory and physicochemical qualities of meat products. This study examines the effects of different fermentation styles, including submerged solid-state fermentation (SMF-SSF), solid-state fermentation (SSF), and submerged liquid fermentation (SMF), on the sensory attributes, physicochemical properties, and volatile organic compounds (VOCs) of chicken, using Lactobacillus plantarum A3 (L. plantarum A3), Lactobacillus plantarum C8 (L. plantarum C8), and Lactobacillus reuteri SH-23 (L. reuteri SH-23) as primary fermentation strains. Among the strains, L. plantarum C8 and L. reuteri SH-23 significantly influenced flavor, with SMF-SSF fermentation increasing aromatic and aldehyde compounds, enhancing flavor. The SSF fermentation improved texture and color, while SMF alone had similar flavor outcomes to SMF-SSF. SMF-SSF produced the widest variety of volatile compounds, improving the overall quality of the meat. These findings highlight that LAB combinations in different fermentation styles can improve flavor, texture, color, and VOC profiles, offering a promising approach to enhancing meat product quality.