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首页> 外文期刊>Journal of the Korean Society for Applied Biological Chemistry >Characterization of fermented sausages using Lactobacillus plantarum MLK 14-2 as starter culture
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Characterization of fermented sausages using Lactobacillus plantarum MLK 14-2 as starter culture

机译：用植物乳杆菌MLK 14-2作为发酵剂发酵香肠的特性

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摘要

The effect of adding starter culture (Lactobacillus plantarum MLK 14-2) isolated from Kimchi on the microbial counts, physicochemical parameters, and free amino acid composition of fermented sausage was determined during the ripening period. The MLK 14-2 populations in the sausage treatments increased to above 9 log cfu/g and remained at this level during ripening. The pH decreased sharply in the sausage fermented using MLK 14-2, in accordance with the dramatic increase of lactic acid during the early stages of fermentation. The concentrations of most free amino acids increased during fermentation, and the highest total free amino acids concentration of 16.3 mg/g was observed in the sausage inoculated with MLK 14-2 after 36 days of fermentation. Significantly higher amounts of arginine, methionine, isoleucine, and leucine were detected in the sausage inoculated with MLK 14-2. In conclusion, L. plantarum MLK 14-2 was considered to have high potential as a substitute of starter culture for making fermented sausage.
机译：在成熟期间，确定了添加从泡菜中分离的发酵剂（植物乳杆菌MLK 14-2）对发酵香肠的微生物数量，理化参数和游离氨基酸组成的影响。香肠处理中的MLK 14-2种群增加到9 log cfu / g以上，并在成熟期间保持在此水平。在发酵初期，随着乳酸的急剧增加，使用MLK 14-2发酵的香肠的pH值急剧下降。发酵过程中，大多数游离氨基酸的浓度增加，并且在发酵36天后接种MLK 14-2的香肠中最高总游离氨基酸浓度为16.3 mg / g。在接种MLK 14-2的香肠中检测到大量精氨酸，蛋氨酸，异亮氨酸和亮氨酸。总而言之，植物乳杆菌MLK 14-2被认为具有高潜力，可以代替发酵剂来制作发酵香肠。

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