Co-fermentation with Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 for improving quality and safety of sour meat

Yulong Zhang; Ping Hu; Yaoyao Xie; Xiaoyu Wang

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Co-fermentation with Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 for improving quality and safety of sour meat

机译：用乳杆菌曲肌实验室26和Pediococcus Pentosaceus SWU73571共同发酵，用于提高酸肉的质量和安全性

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Lactic acid bacteria of Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 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 the V and devalues, amino nitrogen content, free amino acid content of sour meat significantly, and lowered the b* 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.

机译：从传统酸肉中分离的乳酸乳杆菌Lab26和Pediococcus pentosaceus swu73571的乳酸菌被制备到酸肉加工的双启动培养物中。结果表明，在第30天达到9.37±0.11达9.37±0.11对数CFU / g和8.73±0.14 log cfu / g，高于天然发酵（7.02±0.11日志） CFU / g和6.93±0.17 log cfu / g）。与天然发酵相比，双启动培养增加了V和贬值，氨基氮含量，酸肉的游离氨基酸含量显着，降低了B *值，抑制了大肠菌数，亚硝酸盐，生物胺，总挥发性碱性氮和酸肉中的丙二醛。此外，pH和水活性分别降低至3.91±0.01和0.831±0.002。这些结果证明了双启动培养物的接种可以提高酸肉的质量和安全性。这种双启动培养物在发酵肉类制造中具有很大的潜力。

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来源
《Meat Science》 |2020年第12期|108240.1-108240.10|共10页
作者
Yulong Zhang; Ping Hu; Yaoyao Xie; Xiaoyu Wang;
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作者单位

School of liquor and Food Engineering Guizhou University China;

School of liquor and Food Engineering Guizhou University China;

School of liquor and Food Engineering Guizhou University China;

College of Life Science Guizhou University China;

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收录信息美国《科学引文索引》(SCI);
原文格式 PDF
正文语种 eng
中图分类
关键词
Lactic acid bacteria; Co-fermentation; Quality; Safety; Sour meat;

机译：乳酸菌;共同发酵;质量;安全;酸肉;

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专利

1. DNA damage protection and antioxidant activities of peptides isolated from sour meat co-fermented by P. pentosaceus SWU73571 and L. curvatus LAB26 [J] . Yulong Zhang, Ping Hu, Yaoyao Xie, CyTA Journal of Food . 2020,第1期

机译：P. Pentosaceus SWU73571和L. Curvatus Lab26的酸肉分离的酸肉中分离的肽的DNA损伤保护和抗氧化活性
2. The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Quality Improvement [J] . Bartkiene Elena, Juodeikiene Grazina, Zadeike Daiva, Food Technology and Biotechnology . 2015,第2期

机译：戊糖戊球菌和日本乳杆菌发酵番茄粉在即食肉末品质改善中的应用
3. The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Quality Improvement [J] . Bartkiene Elena, Juodeikiene Grazina, Zadeike Daiva, Food Technology and Biotechnology . 2015,第2期

机译：戊糖戊球菌和日本乳杆菌发酵番茄粉在即食肉末品质改善中的应用
4. Study on Risk Assessment of Meat and Meat Products Quality Safety Based on Risk Matrix [C] . Xin Hai-hong, Fang Xiao-qian, Wang Yuan-yuan, International Conference on Mechatronics, Electronic, Industrial and Control Engineering . 2015

机译：基于风险基质的肉类产品质量安全风险评估研究
5. Development of a real-time quantitative polymerase chain reaction method to quantify Lactobacillus buchneri in order to study its growth and effects in silages when added alone or in combination with Pediococcus pentosaceus [D] . Schmidt, Renato Jose 2008

机译：开发实时定量聚合酶链反应法以定量布氏乳杆菌，以研究其单独或与戊糖戊球菌一起添加时在青贮饲料中的生长和影响
6. The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Quality Improvement [O] . Elena Bartkiene, Grazina Juodeikiene, Daiva Zadeike, 2015

机译：戊糖戊球菌和日本乳酸杆菌发酵番茄粉在即食肉末品质改善中的应用
7. DNA damage protection and antioxidant activities of peptides isolated from sour meat co-fermented by P. pentosaceus SWU73571 and L. curvatus LAB26 [O] . Yulong Zhang, Ping Hu, Yaoyao Xie, 2020

机译：P. Pentosaceus SWU73571和L. Curvatus Lab26的酸肉分离的酸肉中分离的肽的DNA损伤保护和抗氧化活性

Co-fermentation with Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 for improving quality and safety of sour meat

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