Oxidative pre-stress of Debaryomyces hansenii HRB1: A novel approach to enhancing antioxidant capacity and quality characteristics of fermented dry sausage.

Authors

Yuan Tian, Gengxuan Yan, Chong Yu, Yumeng Sui, Baohua Kong, Qian Chen

Published in

Food chemistry: X. Volume 37. Pages 104168. Epub Jul 02, 2026.

Abstract

This study employed an oxidative pre-stress treatment (2 mM H₂O₂ for 40 min) as a cross-protection strategy to enhance the antioxidant capacity of Debaryomyces hansenii HRB1. The pre-treatment significantly increased the scavenging activity of intracellular cell-free extracts against 2',2'-diphenyl-1-picrylhydrazyl radical, hydroxyl radical, and superoxide anion radical by 16.99%, 32.64%, and 27.68%, respectively, compared to the control. Inoculation of the pre-stressed yeast into dry sausages effectively suppressed oxidation, reducing peroxide value, thiobarbituric acid reactive substances, and carbonyl contents to 0.63 mmol/kg, 0.42 mg MDA/kg, and 7.37 nmol/mg protein, respectively. Additionally, the pre-treatment facilitated the synthesis of favorable volatile compounds and improved sensory quality. These findings demonstrate that oxidative pre-stress activates cellular antioxidant system, leading to multi-dimensional improvements in the physicochemical properties, oxidative stability, and flavor profile of dry sausages. This cross-protection effect provides a theoretical foundation for the development of clean-label, naturally preserved meat products through directed microbial adaptation.

PMID:
42438705
Bibliographic data and abstract were imported from PubMed on 13 Jul 2026.

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