Soy Protein Isolate Supplementation Favorably Regulates the Fermentation Characteristics of <i>Debaryomyces hansenii</i> and Flavor Profile in a Sausage Model.

ABSTRACT: The metabolic activity of fermentative microorganisms plays a critical role in determining the flavor profile of fermented meat products. Modulating carbon and nitrogen sources represents a promising strategy for enhancing product quality. In this study, Debaryomyces hansenii strains isolated from dry-cured ham were assessed in a sterile sausage model to evaluate the effects of different carbon sources (sucrose, corn starch) and nitrogen sources (leucine, soy protein isolate) on colony growth, enzyme activity, and physicochemical properties. These nutritional factors significantly affected the fermentation performance of D. hansenii. Corn starch and soy protein isolate increased colony count by 14.94% and 90%, respectively, and enhanced protease activity by 2-fold and 4.5-fol

SUBMITTER: Duan W 

PROVIDER: S-EPMC12154309 | biostudies-literature | 2025 May

REPOSITORIES: biostudies-literature