Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindustria, Alimentos e Nutrição, Av. Pádua Dias 11, 13418-900 Piracicaba, São Paulo, Brazil.
Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, T4000ILC San Miguel de Tucumán, Argentina.
Food Res Int. 2018 Jul;109:368-379. doi: 10.1016/j.foodres.2018.04.042. Epub 2018 Apr 22.
Fermented sausage technology is currently compromised in decreasing the addition of NaCl. Use of starter cultures with peptidogenic potential could be a valuable strategy that can mask or hide off flavors produced by the use of NaCl substituents. In the present work, the peptidogenic potential of four lactic acid bacteria species was evaluated in a low-sodium beaker sausage (BS) model. Using a peptidomic approach, a total of 86 low molecular weight (LMW) peptides were accurately identified, mostly derived from myofibrillar proteins, especially actin, which generated 53 peptides. The BS inoculated with L. curvatus CRL705 generated 56 LMW peptides, followed by Enterococcus (E.) mundtii CRL35 with 43 peptides. In addition, BS inoculated with Lactobacillus (L.) plantarum and with L. sakei produced higher amino acid amounts over time as compared to the rest of BS models, highlighting the importance of both, time and sample effect on the overall free amino acid generation. The presence of each LAB strain in BS models generated a unique profile of small peptides and amino acids that could serve as a distinctive biochemical trait to differentiate specific fermented products. According to these results, E. mundtii and L. sakei, which are compatible between them, are proposed as the most efficiently adapted to low-sodium conditions. The use of selected strains during the processing of low-sodium fermented sausages could have a positive effect on the production of small peptides and free amino acids.
发酵香肠技术目前在减少 NaCl 添加量方面存在局限性。使用具有肽生成潜力的发酵剂可能是一种有价值的策略，可以掩盖或隐藏 NaCl 替代物产生的异味。在本工作中，评估了四种乳酸菌在低盐台式香肠（BS）模型中的肽生成潜力。使用肽组学方法，准确鉴定了 86 种低分子量（LMW）肽，这些肽主要来源于肌原纤维蛋白，尤其是肌动蛋白，产生了 53 种肽。用 L. curvatus CRL705 接种的 BS 生成了 56 种 LMW 肽，其次是 E. mundtii CRL35 生成了 43 种肽。此外，与其他 BS 模型相比，用 L. plantarum 和 L. sakei 接种的 BS 随着时间的推移产生了更高的氨基酸量，这突出了时间和样品效应对整体游离氨基酸生成的重要性。每种 LAB 菌株在 BS 模型中的存在产生了独特的小肽和氨基酸谱，可以作为区分特定发酵产品的独特生化特征。根据这些结果，相互兼容的 E. mundtii 和 L. sakei 被提议为最能适应低盐条件的菌株。在低盐发酵香肠加工过程中使用选定的菌株可能会对小肽和游离氨基酸的产生产生积极影响。
