High ZnPP-forming food-grade lactic acid bacteria as a potential substitute for nitrite/nitrate to improve the color of meat products
High ZnPP-forming food-grade lactic acid bacteria as a potential substitute for nitrite/nitrate to improve the color of meat products
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高 ZnPP 形成食品级乳酸菌作为亚硝酸盐/硝酸盐的潜在替代品以改善肉制品的颜色
DOI：
10.1016/j.meatsci.2021.108467
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发表时间：
2021
期刊：
影响因子：
7.1
通讯作者：
Wakamatsu Jun-ichi
中科院分区：
文献类型：
--
作者：
Kauser-Ul-Alam Md.;Hayakawa Toru;Kumura Haruto;Wakamatsu Jun-ichi
从各种来源筛选了形成原卟啉锌IX （ZnPP）的食品级乳酸菌（LAB），以研究其改善肉制品颜色的能力。研究了盐和亚硝酸盐对这些细菌形成znpp能力的影响。最后，将这些细菌应用于加盐的肉末中，以评估它们改善肉末颜色的能力。筛选了25个乳酸菌在猪肉中形成znpp的能力。大多数菌株在30℃3%盐条件下厌氧生长最好，在pH 5.5和6.5条件下生长良好。3%盐对ZnPP的形成有轻微的阻滞作用；而亚硝酸盐完全抑制了ZnPP生成。13个LAB（避免重复和非食品级）可在加盐肉糜中形成ZnPP，使肉糜呈鲜红色，ZnPP自身荧光增强，荧光强度增强。最后，考虑到安全性，植物乳杆菌，乳酸乳球菌。cremoris和leuconostoc乳化剂被认为是改善肉制品颜色的有希望的候选者。
Zinc protoporphyrin IX (ZnPP)-forming food-grade lactic acid bacteria (LAB) were screened from various sources for their ability to improve the color of meat products. The effects of salt and nitrite on the ZnPP-forming ability of these bacteria were also investigated. Finally, these bacteria were applied in salt-added minced meat to assess their ability to improve the color. Twenty-five LAB were screened for their ZnPP-forming ability in pork. Most of the strains exhibited maximum growth anaerobically in 3% salt at 30 °C and grew well at pH 5.5 and 6.5. Moreover, 3% salt slightly retarded ZnPP formation; however, nitrite completely inhibited ZnPP formation in all the ZnPP-forming LAB. Thirteen LAB (avoiding duplication and non-food-grade) could form ZnPP in salt-added minced meat, resulting in improvement of the bright red color, high ZnPP autofluorescence, and increased fluorescence intensity. Finally, considering the safety,Lactobacillus plantarum,Lactococcus lactissubsp.cremoris, andLeuconostoc lactiswere suggested as promising candidates to improve the color of meat products.