Nie Xiaohua, Lin Shengli, Zhang Qilin
College of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China.
Food Chem. 2014 Feb 15;145:840-4. doi: 10.1016/j.foodchem.2013.08.096. Epub 2013 Sep 5.
The proteolysis in grass carp sausages inoculated with Lactobacillus plantarum ZY40 and Pediococcus pentosaceus GY23 was investigated. As fermentation progressed, sarcoplasmic and myofibrillar proteins in both sausages were obviously degraded, and the proteolytic process was more intense in sausages inoculated with P. pentosaceus GY23. The increases in α-amino nitrogen, trichloroacetic acid (TCA)-soluble peptides and free amino acids were also detected in both sausages. The differences in α-amino nitrogen content and free amino acids concentration were due to the activity of inoculated lactic acid bacteria, while endogenous enzymes contributed to the release of TCA-soluble peptides. Our findings indicate that lactic acid bacteria influence proteolytic characterisation in fermented fish sausage, with strain-dependent activity.
研究了接种植物乳杆菌ZY40和戊糖片球菌GY23的草鱼香肠中的蛋白水解情况。随着发酵进行，两种香肠中的肌浆蛋白和肌原纤维蛋白均明显降解，且接种戊糖片球菌GY23的香肠中蛋白水解过程更为强烈。两种香肠中还检测到α-氨基氮、三氯乙酸（TCA）可溶性肽和游离氨基酸的增加。α-氨基氮含量和游离氨基酸浓度的差异归因于接种的乳酸菌的活性，而内源酶促进了TCA可溶性肽的释放。我们的研究结果表明，乳酸菌会影响发酵鱼香肠中的蛋白水解特性，且具有菌株依赖性活性。
