Characterization of the effect of Lactobacillus helveticus IMAUJBH1 on lipid profiles and volatile flavors of mutton fermented sausages in Inner Mongolia based on lipomics and GC-MS.

As a recognized safe starter, lactic acid bacteria can improve the quality characteristics of fermented sausages and ensure the safety characteristics of sausages to a certain extent. The purpose of this study was to analyze the effects of Lactobacillus helveticus IMAUJBH1 on lipid profiles and volatile flavor compounds of Inner Mongolia mutton fermented sausage by lipidomics and GC-MS. The results showed that a total of 2024 lipid molecules were identified, and 1135 differential lipids were screened by multivariate analysis (P < 0.05, VIP>1). Pathway topology analysis showed that glycerophospholipid metabolism, glyceride metabolism and sphingolipid metabolism pathways were the three most active pathways. Furthermore, 21 key differential lipid molecules and 5 key volatile flavor compounds were selected as characteristic substances for correlation analysis. The results of correlation study indicated that the addition of Lactobacillus helveticus IMAUJBH1 would further affect the flavor of fermented mutton sausage by affecting the relative expression of lipid molecules LPC (17:0), LPC (22:6), LPC (18:1), LPC (18:3), LPC (22:4), Cer (d18:1/16:0), and Cer (d18: 1/22:0). The results provide a scientific theoretical basis for the application of IMAUJBH1 in mutton fermented sausage, and further promote the development of mutton processing industry in Inner Mongolia. • Lipidomics was used to evaluate the lipid metabolism of fermented sausages. • 21 Key differential lipid molecules were identified as characteristic substances. • 5 key volatile flavor substances (OAV>1) were used as characteristic substances. • IMAUJBH1 can reduce the content of related aldehydes and esters. [ABSTRACT FROM AUTHOR]