Applicability of Bacteriocinogenic Lactobacillus pentosus 31-1 as a Novel Functional Starter Culture or Coculture for Fermented Sausage Manufacture
Applicability of Bacteriocinogenic Lactobacillus pentosus 31-1 as a Novel Functional Starter Culture or Coculture for Fermented Sausage Manufacture
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致病性戊糖乳杆菌 31-1 作为新型功能性发酵剂培养物或共培养物在发酵香肠生产中的适用性
DOI：
10.4315/0362-028x-73.2.292
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发表时间：
2010-02-01
影响因子：
2
通讯作者：
Li, Pinglan
中科院分区：
文献类型：
--
作者：
Liu, Guorong;Griffiths, Mansel W.;Li, Pinglan
利用从中国传统发酵肉制品（宣威火腿）中分离得到的产细菌素的戊酸乳杆菌31-1生产发酵香肠的技术可行性进行了评价。菌株31-1既可作为单一发酵剂，也可作为不良共培养剂用于发酵香肠的生产。将这些产品在成熟过程中的微生物学和物理化学特性（颜色、质地和感官质量）以及细菌素的产生与用商业肉类发酵剂生产的香肠的特性进行了比较。以无害李斯特菌或金黄色葡萄球菌为靶菌株进行攻毒试验。L. pentosus 31-1的添加能显著降低无尾乳杆菌和金黄色葡萄球菌在各个成熟阶段的数量。游离氨基酸和游离脂肪酸分析表明菌株31-1可能具有蛋白水解和脂解活性。使用这种菌株导致最终产品具有更明亮的表面和更好的纹理和感官轮廓。在添加L. pentosus 31-1的均质香肠中检测到细菌素（缩宫素31-1）的最高浓度为640 AU/g。产菌素菌株L. pentosus 31-1可作为一种新型的功能性发酵剂或共培养物用于香肠发酵。
The technological feasibility of producing fermented sausages using the bacteriocin-producing Lactobacillus pentosus 31-1, isolated from a traditional Chinese fermented meat product (Xuanwei ham), was evaluated. Strain 31-1 was used both as a single starter and ill coculture for manufacture of fermented sausages. The microbiological and physicochemical properties (color, texture, and sensory quality) and the production of bacteriocin during ripening of these products were compared with those characteristics of sausages produced with a commercial meat starter. Challenge tests were performed using Listeria innocua or Staphylococcus aureus as target strains. The addition of L. pentosus 31-1 can significantly reduce L. innocua and S. aureus populations during all ripening phases. Free amino acid and free fatty acid analysis suggested that strain 31-1 might have proteolytic and lipolytic activity. The use of this strain resulted in a final product with a brighter surface and better texture and sensory profiles. A maximum bacteriocin (pentocin 31-1) concentration of 640 AU/g was detected in homogenized sausages with added L. pentosus 31-1. The bacteriocin-producing strain L. pentosus 31-1 could be used as a novel functional starter culture or coculture for sausage fermentation.