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首页> 外文期刊>International journal of food science & technology >The influence of exopolysaccharide-producing lactic acid bacteria on reconstructed ham
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The influence of exopolysaccharide-producing lactic acid bacteria on reconstructed ham

机译：产生胞外多糖的乳酸菌对重组火腿的影响

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摘要

The influence of in-situ-formed exopolysaccharides (EPS) by lactic acid bacteria (LAB; Lactobacillus sakeiTMW 1.411 and Lactobacillus plantarumTMW 1.1478) on the yield and texture of reconstructed ham was investigated. No differences in yield (P > 0.05) were observed but weight loss during storage was significantly higher (P < 0.05) for hams produced with L. sakei 1.411. Furthermore, the produced EPS decreased the hardness (P < 0.05; 50.22 N for control compared to 44.81 N) but did not influence the cohesiveness (P > 0.05) of hams. Products with L. plantarum 1.1478 showed no significant differences in comparison to the control. This could be attributed to the lower amount of EPS formed during ripening. L. sakei 1.411 produced 194.49 +/- 5.34 mg kg(-1) EPS, whereas L. plantarum 1.1478 formed 60.26 +/- 2.96 mg kg(-1) EPS. Thus, the use of the examined LAB is not recommended in reconstructed ham, since they have no or even a negative influence on the product quality.
机译：研究了乳酸菌（LAB； sacute LabactosakeiTMW 1.411和plantarum Lacttobacillus plantarumTMW 1.1478）原位形成的胞外多糖（EPS）对重组火腿的产量和质地的影响。没有观察到产量差异（P> 0.05），但是对于用清酒乳杆菌1.411产生的火腿，储藏期间的失重明显更高（P <0.05）。此外，所产生的EPS降低了硬度（P <0.05；对照组为50.22 N，相比之下为44.81 N），但不影响火腿的内聚性（P> 0.05）。与对照相比，植物乳杆菌1.1478的产品显示无显着差异。这可能归因于成熟过程中形成的EPS量较低。酒糟1.411产生194.49 +/- 5.34 mg kg（-1）EPS，而植物乳杆菌1.1478形成60.26 +/- 2.96 mg kg（-1）EPS。因此，不建议在重组火腿中使用被检查的LAB，因为它们对产品质量没有影响甚至是负面影响。

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