Microbial community changes induced by Pediococcus pentosaceus improve the physicochemical properties and safety in fermented tilapia sausage
Microbial community changes induced by Pediococcus pentosaceus improve the physicochemical properties and safety in fermented tilapia sausage
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DOI：
10.1016/j.foodres.2021.110476
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发表时间：
2021-06-05
影响因子：
8.1
通讯作者：
Zhou, Wenguo
中科院分区：
文献类型：
--
作者：
Li, Chunsheng;Zhao, Yue;Zhou, Wenguo
胺阴性乳酸菌可以防止香肠中过量生物胺的积累。本研究筛选出一株发酵性能和生物胺去除能力均较好的戊糖片球菌30-7和30-15，用于罗非鱼香肠的生产。戊糖酵母菌30-7可提高罗非鱼肠的凝胶强度和硬度等物理特性，而戊糖酵母菌30-15可显著提高罗非鱼肠的鲜味和甜味游离氨基酸含量。微生物代谢网络分析表明，香肠发酵过程中的优势菌群包括片球菌属和乳球菌属，它们对香肠的理化性质形成起着重要作用。添加戊糖假单胞菌后生物胺含量的显著降低主要是由于其去除生物胺的能力和抑制产胺肠杆菌、柠檬酸杆菌和链球菌的生长。本研究为定向改善罗非鱼发酵香肠的理化特性和安全性提供了有效的方法。
Amine-negative lactic acid bacteria can prevent excess biogenic amines from accumulating in sausage. In this study, the amine-negative Pediococcus pentosaceus 30-7 and 30-15 with good fermentation properties and biogenic amine removal ability were isolated for tilapia sausage production. P. pentosaceus 30-7 improved the physical characteristics such as gel strength and hardness in tilapia sausage, while P. pentosaceus 30-15 significantly enhanced the contents of umami and sweet free amino acids. The microbial metabolic network revealed that the dominant microbial community in the fermentation process including Pediococcus and Lactococcus contributed to the physicochemical formation of sausage. The significant decrease of biogenic amine contents after addition of P. pentosaceus strains mainly resulted from their ability to remove biogenic amines and to inhibit the growth of amine-producing Enterobacter, Citrobacter, and Streptococcus. This study provides an effective method for directionally improving the physicochemical properties and safety in fermented tilapia sausage.