biostudies-literatureZhang YNingxia Hui Autonomous Region’s key research and development planBeijing Municipal Education Commission336https://www.ebi.ac.uk/biostudies/studies/S-EPMC9858581biostudies-literatureUnknown12(2)<i>Bifidobacterium animalis</i> A12 was used for the development of fermented sausage. The growth activity, tolerance, and enzyme activity of <i>B. animalis</i> A12 and its contribution to the texture and flavour of fermented sausages were evaluated. Additionally, the sensory texture, flavour components, and amino acid nutrients during the fermentation process were assessed. <i>B. animalis</i> had high tolerance to NaCl and nitrite, and <i>B. animalis</i> A12 had protease and lipase activities. The pH value of sausage fermented with <i>B. animalis</i> A12 was lower than that of sausage fermented without any fermentation strain. Hexanal, heptanal, decanal, cis-2-decanal, and 4-methoxy-benzaldehyde are the unique aldehydes flavour components of fermented sausages in the A12 group. The highesFoods (Basel, Switzerland)<i>Bifidobacterium animalis</i> A12, a Probiotic Strain That Promotes Glucose and Lipid Metabolism, Improved the Texture and Aroma of the Fermented Sausage.PMC9858581KM2020100200022020BBF02023Liu HYan JXie YZhang YRen JJing NZhang HZhang SHou YJin Jfalse<i>Bifidobacterium animalis</i> A12, a Probiotic Strain That Promotes Glucose and Lipid Metabolism, Improved the Texture and Aroma of the Fermented Sausage.<i>Bifidobacterium animalis</i> A12 was used for the development of fermented sausage. The growth activity, tolerance, and enzyme activity of <i>B. animalis</i> A12 and its contribution to the texture and flavour of fermented sausages were evaluated. Additionally, the sensory texture, flavour components, and amino acid nutrients during the fermentation process were assessed. <i>B. animalis</i> had high tolerance to NaCl and nitrite, and <i>B. animalis</i> A12 had protease and lipase activities. The pH value of sausage fermented with <i>B. animalis</i> A12 was lower than that of sausage fermented without any fermentation strain. Hexanal, heptanal, decanal, cis-2-decanal, and 4-methoxy-benzaldehyde are the unique aldehydes flavour components of fermented sausages in the A12 group. The highes2023-01-01T00:00:00Z2023 Jan2025-04-22T09:04:26.214Z2025-04-05T22:51:40.057ZS-EPMC98585813667342810.3390/foods12020336