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首页> 外文期刊>LWT-Food Science & Technology >Influence of Lactobacillus plantarum on managing lipolysis and flavor generation of Staphylococcus xylosus and Saccharomyces cerevisiae in fish paste
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Influence of Lactobacillus plantarum on managing lipolysis and flavor generation of Staphylococcus xylosus and Saccharomyces cerevisiae in fish paste

机译：乳酸杆菌对鱼类糊剂脂肪解脂解和酿酒酵母酿酒酵母的影响

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摘要

To investigate the influence of Lactobacillus plantarum on managing lipolysis and flavor generation of Staphylococcus xylosus and Saccharomyces cerevisiae, three strains, Lactobacillus plantarum 120 (Lp-120), Staphylococcus xylosus 135 (Sx-135) and Saccharomyces cerevisiae 31 (Sc-31), isolated from traditional fermented fish were cocultured in fish paste with and without the addition of tert-butylhydroquinone (TBHQ). For comparison, the groups without inoculation of Lp-120 were acidified by glucono-delta-lactone (GDL) to exclude the effect of acidogenesis by Lp-120. The results showed that Sx-31 exhibited the highest liberation of FFAs at 4911 mg/kg dry matter (DM), followed by Sx-135 (4661 mg/kg DM) under monoculture and acidic conditions. However, when co-inoculated with Lp-120, although the growth of Sc-31 was slightly promoted, its lipolytic activity declined dramatically as evidenced by the lowest FFA concentration of 3414 mg/kg DM, accompanied by decreased free fatty acid (FFA) oxidation. Furthermore, when cocultured with Lp-120, the growth of Sx-135 was remarkably inhibited, and the release of FFAs (3984 mg/kg DM) also showed a moderate decline, but FFA oxidation was at the highest level. The results suggested that during fermentation of fish with the mixed-culture of the three strains, the liberation and oxidation of FFAs mainly resulted from Staphylococcus xylosus, followed by Saccharomyces cerevisiae. However, Lactobacillus plantarum inhibited the lipolysis and flavor generation caused by Staphylococcus xylosus and Saccharomyces cerevisiae, especially Saccharomyces cerevisiae.
机译：为了研究植物乳杆菌对木糖葡萄球菌和酿酒酵母的脂解和风味产生的影响，三个菌株，即植物乳杆菌120（Lp-120）、木糖葡萄球菌135（Sx-135）和酿酒酵母31（Sc-31），从传统发酵鱼中分离出来的细菌，在添加或不添加叔丁基对苯二酚（TBHQ）的鱼糊中共培养。为了进行比较，未接种Lp-120的组用葡萄糖-δ-内酯（GDL）酸化，以排除Lp-120产酸的影响。结果表明，在单一栽培和酸性条件下，Sx-31在4911 mg/kg干物质（DM）下表现出最高的游离脂肪酸释放量，其次是Sx-135（4661 mg/kg DM）。然而，当与Lp-120共接种时，尽管Sc-31的生长略有促进，但其脂肪分解活性显著下降，最低FFA浓度为3414 mg/kg DM，同时游离脂肪酸（FFA）氧化减少。此外，当与Lp-120共培养时，Sx-135的生长受到显著抑制，FFA（3984 mg/kg DM）的释放也出现中度下降，但FFA氧化处于最高水平。结果表明，在三株菌混合培养的鱼类发酵过程中，游离脂肪酸的释放和氧化主要由木糖葡萄球菌引起，其次是酿酒酵母。然而，植物乳杆菌抑制了木糖葡萄球菌和酿酒酵母，尤其是酿酒酵母引起的脂肪分解和风味产生。

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