Effect of a mixture of Lactobacillus sakei and Staphylococcus xylosus on the fermentation quality of chicken breast meat

BACKGROUND: Meat products made through microbial fermentation show significant market prospects due to their unique flavor, texture, and long shelf life. However, research on inoculation of fermentation into chicken breast meat is still poorly understood. This study investigates the effects of Lactobacillus sakei and Staphylococcus xylosus, applied individually and in varying combinations, on the fermentation of chicken breast. The research examines changes in physicochemical properties, free amino acid content, and flavor profiles of the fermented chicken breast samples. Compared with the uninoculated control, starter-inoculated samples showed significantly lower moisture content, water activity, hardness and L* and b* values (P < 0.05), whereas springiness, chewiness, a* value, volatile flavor diversity and sensory scores significantly increased. Among all treatments, the 2:1 mixed-culture group produced the most desirable overall quality, with enhanced redness, richer volatile profiles and higher levels of taste-active free amino acids. CONCLUSION: Mixed fermentation with L. sakei M2 and S. xylosus Y4 effectively improved the texture, color, flavor and sensory acceptability of fermented chicken breast meat. The combination at a 2:1 ratio showed the greatest potential as a starter culture for the development of fermented chicken breast products.