Soy Protein Isolate Supplementation Favorably Regulates the Fermentation Characteristics of Debaryomyces hansenii 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-fold. Both treatments maintained high lipase activity (>50 U/g). Both supplements improved the water-holding capacity and decreased the water activity. Carbon sources reduced the medium pH, whereas nitrogen sources contributed to the maintenance of pH stability. A further analysis indicated that corn starch promoted the accumulation of aldehydes and ketones, which intensified the sourness and suppressed the saltiness. In contrast, soy protein isolate increased the abundance of free amino acids associated with umami and sweetness, and stimulated the formation of esters, ketones, and pyrazines, thereby enhancing flavor richness and umami intensity. Both ingredients also reduced saturated fatty acid levels and increased the unsaturated to saturated fatty acid ratio. Soy protein isolate exhibited a more pronounced effect on D. hansenii fermentation. This study provides a technical reference for enhancing the flavor characteristics of fermented meat products via the adjustment of carbon and nitrogen sources to regulate D. hansenii fermentation.

Keywords: Debaryomyces hansenii; carbon and nitrogen sources; electronic tongue; fermentation optimization; fermented sausage; free amino acids; free fatty acids; protease activity; volatile flavor compounds.

Figure 1

Total colony count of D. hansenii (A), protease activity (B), and lipase activity (C) in the sausage medium after 5 days of fermentation. FCK: control; FCS: sucrose; FCC: corn starch; FNL: leucine; FNP: soy protein isolates. Different letters indicate significant differences (p < 0.05).

Figure 2

pH (A), Aw (B), and water-holding capacity (C) of the sausage medium before and after fermentation. CK: control; CS: sucrose; CC: corn starch; NL: leucine; NP: soy protein isolates. FCK, FCS, FCC, FNL, and FNP represent the samples after fermentation. Different letters indicate significant differences between groups (p < 0.05).

Figure 3

Appearance changes in the sausage medium before and after fermentation (A), and color changes: L* (B), a* (C), b* (D). CK: control; CS: sucrose; CC: corn starch; NL: leucine; NP: soy protein isolates. FCK, FCS, FCC, FNL, and FNP represent the samples after fermentation. Different letters indicate significant differences (p < 0.05).

Figure 4

Abundance heatmap of volatile compounds (A) and stacked bar chart of relative content of each category of volatile compounds (B). The heatmap is color-coded from red to green, with red indicating relatively high content and green indicating relatively low content.

Figure 5

Taste characteristics of fermented sausage model, including bar chart of the electronic tongue (A), PCA plot of the electronic tongue (B), and correlation heatmap with major amino acids, fatty acids, and volatile compounds (C). Red indicates a positive correlation, blue indicates a negative correlation, and white indicates no correlation. Different letters under the same parameter indicate significant differences (p < 0.05); asterisks indicate significance levels: * p < 0.05, ** p < 0.01.