Predominant processing adaptability of Staphylococcus xylosus strains isolated from Chinese traditional low-salt fermented whole fish
Predominant processing adaptability of Staphylococcus xylosus strains isolated from Chinese traditional low-salt fermented whole fish
复制标题
中国传统低盐发酵全鱼木糖葡萄球菌优势加工适应性
DOI：
10.1016/j.ijfoodmicro.2016.11.014
复制
发表时间：
2017-02-02
影响因子：
5.4
通讯作者：
Duan, Zhenhua
中科院分区：
文献类型：
--
作者：
Zeng, Xuefeng;He, Laping;Duan, Zhenhua
本研究旨在确定 27 个选定的木糖葡萄球菌菌株在中国传统低盐发酵全鱼产品“酸鱼”中的主要加工适应性。筛选分离株的蛋白水解、脂解和酶谱；氨基酸脱羧酶含量；抗菌活性；以及对低温、pH 5.0 和盐的耐受性。两种木糖链球菌菌株在 10 摄氏度、10% 氯化钠和 pH 5.0 的条件下生长。琼脂平板测定和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳表明，其中 21 种和 8 种菌株分别对肌原纤维和肌浆蛋白表现出适当的蛋白水解活性。所有木糖链球菌菌株也表现出不同的酶谱，并且大多数菌株表现出负脱羧酶活性。该步骤的结果用作主成分分析的输入数据；因此，技术上最相关的菌株3和8分别与植物乳杆菌120组合作为MS1和MS2，进一步选择用于发酵鱼糜，并且接种混合发酵剂（MS1、MS2）的鱼糜总体可接受性较高。接种MS1和MS2的鱼糜发酵72小时后，游离氨基酸含量分别为1757 mg/100 g样品和1765 mg/100 g样品。因此，Sx-3和Sx-8具有最佳的加工适应性，是发酵鱼生产的合格发酵剂。 (C) 2016 Elsevier B.V. 保留所有权利。
This study aimed to determine the predominant processing adaptability of 27 selected isolates of Staphylococcus xylosus in 'Suan yu', a traditional Chinese low-salt fermented whole-fish prodtict. The isolates were screened for proteolytic, lipolytic, and enzymatic profiles; amino-acid decarboxylase content; antimicrobial activities; and tolerance to low temperatures, pH 5.0, and salt. Two S. xylosus strains grew at 10 degrees C in the presence of 10% NaCl and at pH 5.0. Agar-plate assays and sodium dodecyl sulphate-polyacrylamide gel electrophoresis revealed that 21 and 8 of the strains exhibited appropriate proteolytic activities against myofilitillar and sarcoplasmic proteins, respectively. All S. xylosus strains also displayed different enzymatic profiles, and most strains showed negative decarboxylase activities. The results of this step were Used as input data for a Principal Component Analysis; therefore, the most technologically relevant strain 3 and 8 were combined With L plantarum 120 as MS1 and MS2, respectively, were further selected for the ferniented fish surimi, and the fish surimi inoculated with mixed starter cultures (MS1, MS2) scored high for overall acceptability. Free amino acid contents of 1757 and 1765 mg/100 g sample were found in fish surimi inoculated with MS1 and MS2, respectively, after 72 h of fermentation. Therefore, Sx-3 and Sx-8, which presented the best predominant processing adaptability, is an eligible starter culture for fermented fish production. (C) 2016 Elsevier B.V. All rights reserved.