Co-fermentation with Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 for improving quality and safety of sour meat.
Co-fermentation with Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 for improving quality and safety of sour meat.
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DOI：
10.1016/j.meatsci.2020.108240
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发表时间：
2020-07
期刊：
影响因子：
7.1
通讯作者：
Yulong Zhang;P. Hu;Yaoyao Xie;Xiaoyu Wang
中科院分区：
文献类型：
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作者：
Yulong Zhang;P. Hu;Yaoyao Xie;Xiaoyu Wang
从传统酸肉中分离出弯曲乳杆菌LAB26和戊糖小球杆菌SWU73571两株乳酸菌，并将其制成双曲培养物用于酸肉加工。结果表明，接种组30d菌落总数和乳酸菌数分别达到9.37±0.11logCFU/g和8.73±0.14logCFU/g，高于自然发酵组(7.02±0.11logCFU/g和6.93±0.17logCFU/g)。与自然发酵相比，双曲培养显著提高了酸肉的乳酸值、氨基氮含量、游离氨基酸含量，降低了酸肉的b值，抑制了酸肉中的大肠菌群、亚硝酸盐、生物胺、总挥发性碱性氮和丙二醛的含量。PH和水分活度分别降至3.91%±0.01%和0.831%±0.002%。结果表明，接种双曲菌种可以提高酸肉的品质和安全性。这种双曲发酵剂在发酵肉制品生产中具有很大的应用潜力。
Lactic acid bacteria ofLactobacilluscurvatusLAB26 andPediococcuspentosaceusSWU73571 isolated from traditional sour meat were prepared to a double-starter culture for sour meat processing. The results showed that the counts of total bacteria and lactic acid bacteria in inoculating group reached 9.37 ± 0.11 log cfu/g and 8.73 ± 0.14 log cfu/g on the 30th day, and were higher than those in natural fermentation (7.02 ± 0.11 log cfu/g and 6.93 ± 0.17 log cfu/g). Compared to natural fermentation, the double-starter culture increased theL* anda*values, amino nitrogen content, free amino acid content of sour meat significantly, and lowered theb* value, restrained the coliform count, nitrite, biogenic amines, total volatile basic nitrogen and malondialdehyde in sour meat. Moreover, the pH and water activity were reduced to 3.91 ± 0.01 and 0.831 ± 0.002, respectively. These results proved that the inoculation of double-starter culture could improve the quality and safety of sour meat. This double-starter culture has great potential for application to the manufacture of fermented meat.