Klingberg Trine Danø, Axelsson Lars, Naterstad Kristine, Elsser Dieter, Budde Birgitte Bjørn
Department of Food Science, The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg, Denmark.
Int J Food Microbiol. 2005 Dec 15;105(3):419-31. doi: 10.1016/j.ijfoodmicro.2005.03.020. Epub 2005 Aug 1.
Potential probiotic cultures suitable as starter cultures for the Scandinavian-type fermented sausages were identified among strains well-adapted to fermented meats as well as strains originating from a culture collection. From 15 different fermented meat products, 22 strains were isolated as dominant non-starter lactic acid bacteria (NSLAB). The isolates were identified by RAPD, API and sequence analysis of 16S rRNA and showed to be five strains of Lactobacillus sakei, five strains of Lactobacillus farciminis, five strains belonging to the group of Lactobacillus plantarum/pentosus, four strains of Lactobacillus alimentarius, two strains of Lactobacillus brevis and one strain of Lactobacillus versmoldensis. Heterofermentative strains as well as strains not growing at 37 degrees C and not lowering pH below 5.1 in a meat model were excluded leaving 9 strains for further studies. These strains together with 19 strains from a culture collection were evaluated by in vitro methods including survival upon exposure to pH 2.5 or 0.3% oxgall and adhesion to the human colon adenocarcinoma cell line Caco-2 as well as antimicrobial activity against potential pathogens. Strains that fulfilled all the probiotic criteria and showed to be fast acid producers in a meat model included three strains belonging to the group of Lb. plantarum/pentosus (MF1291, MF1298, MF1300) which originated from the dominant NSLAB of fermented meat products. MF1291 and MF 1298 were further identified as Lb. plantarum and MF1300 as Lb. pentosus. The three strains were all successfully applied as starter cultures for the production of fermented sausage. The viable count at the end of the processing period reached high cell numbers (4.7x10(7)-2.9x10(8) cfu/g) and pH of the sausages decreased to pH 4.8-4.9 without any flavour deviation compared to sausage fermented by a commercial meat starter culture.
在适应发酵肉的菌株以及来自菌种保藏中心的菌株中，确定了适合作为斯堪的纳维亚型发酵香肠发酵剂的潜在益生菌培养物。从15种不同的发酵肉制品中，分离出22株作为优势非发酵剂乳酸菌（NSLAB）。通过RAPD、API和16S rRNA序列分析对分离株进行鉴定，结果显示有5株清酒乳杆菌、5株豕肠乳杆菌、5株属于植物乳杆菌/戊糖乳杆菌组、4株食淀粉乳杆菌、2株短乳杆菌和1株弗氏乳杆菌。排除了异型发酵菌株以及在肉模型中于37℃不生长且不能将pH值降至5.1以下的菌株，留下9株进行进一步研究。通过体外方法对这些菌株以及来自菌种保藏中心的19株菌株进行了评估，包括暴露于pH 2.5或0.3%牛胆汁后的存活率、对人结肠腺癌细胞系Caco-2的粘附以及对潜在病原体的抗菌活性。满足所有益生菌标准且在肉模型中显示为快速产酸菌的菌株包括3株属于植物乳杆菌/戊糖乳杆菌组（MF1291、MF1298、MF1300）的菌株，它们源自发酵肉制品的优势NSLAB。MF1291和MF1298进一步鉴定为植物乳杆菌，MF1300为戊糖乳杆菌。这三株菌株均成功用作发酵香肠生产的发酵剂。加工期结束时的活菌数达到高细胞数（4.7×10⁷ - 2.9×10⁸ cfu/g），与用商业肉类发酵剂发酵的香肠相比，香肠的pH值降至4.8 - 4.9，且无任何风味偏差。
