Comparative Effects of Three Microbial Starter Cultures on the Physicochemical and Sensory Quality of Fermented Sausages

ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures— Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages, with an untreated sausage as control. Physicochemical properties, flavor characteristics, and microbiology were analyzed on Days 0, 3, 7, 15, and 30. Results indicated that ST and LC significantly preserved red hues within 7 days ( p < 0.05) and exhibited lower TBARS values on the 30th day ( p < 0.01), indicating antioxidant effect. Eighty‐eight volatile compound were identified by solid‐phase microextraction gas chromatography‐mass spectrometry. The content of 1‐octen‐3‐ol in ST and LC groups had higher content, while LC exhibited the highest benzaldehyde. Principal component analysis confirmed that starter cultures significantly altered overall flavor profiles, consistent with electronic nose results. Taste‐active amino acid analysis revealed distinct profiles: SC enhanced bitterness and umami, ST maintained stable sweetness. LC showed significantly enhanced sweet and umami flavors with greater complexity. In conclusion, SC enriched wine‐like and sweet aromas, ST enhanced the fruity aroma, LC strengthened fresh fruit flavor, and all three starter cultures improved the flavor quality of sausages.