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Regulation of antioxidant properties and applications of Debaryomyces hansenii HRB1 and Rhodotorula mucilaginosa SH9 in fermented dry sausages: From NaCl pre-stress to performance enhancement

delete2026-04-13
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PRE
AI
Y
Yumeng Sui
X
Xinran Guo
B
Biying Zhang
X
Xiang-ao Li
Y
Yuan Tian
B
Baohua Kong
H
Huan Zhang
Q
Qian Chen *
DOI：10.1016/j.meatsci.2026.110109delete
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Abstract

Abstract

En 中文
• NaCl pre-stress enhanced the survival abilities of two strains when exposed to H2O2. • NaCl pre-stress enhanced the reactive oxygen species content of two strains. • Both strains exhibited the best antioxidant capacity at 1% and 2% NaCl. • Inoculation with NaCl pre-stressed strains reduced the oxidation of dry sausages. • Inoculation with NaCl pre-stressed yeast improved sensory quality of dry sausages.
Keywords:
antioxidant properties
NaCl pre-stress
Debaryomyces hansenii
Rhodotorula mucilaginosa
fermented dry sausages

Journal

Meat Science cover
Meat Science
IF:
6.1
Papers:
7.6K
Citations:
2.8W

Organization

N
northeast agricultural university
Scholars:
5.0K
Papers: 1.3K
Citations: 1
S
Shaanxi University of Science and Technology
Scholars:
3.5K
Papers: 1.1K
Citations: 1.4W
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