Klabukova D L, Kolotvina S V, Titov E I, Mashentseva N G
Moscow State University of Food Production.
Ltd «Helicon Company», Moscow.
Vopr Pitan. 2017;86(5):82-90. doi: 10.24411/0042-8833-2017-00080. Epub 2017 Sep 8.
The article considers the possibility of using starter cultures compositions to reduce cholesterol in meat fermented products. An analysis of own researches and other scientific data allowed to conclude that the ability to reduce cholesterol by starting cultures in vitro is the strain-specific property. In view of the technological properties and the ability to reduce cholesterol in vitro, six compositions of starter cultures from the MGUPP collection were suggested. The compositions consisted of microorganisms belonging to the three genuses: Lactobacillus, Pediococcus and Staphylococcus. The absence of antagonism between the strains within each composition was determined by perpendicular strokes. Strains of each composition were co-cultured in a medium containing cholesterol. The residual cholesterol amount in the medium was determined after 24 hours by the Zlatkis- Zakmethod. This method is based on the cholesterol reaction with FeCl3 in the presence of concentrated sulfuric acid and glacial acetic acid to form a yellow colored complex. It was found that the compositions showed stronger activity for cholesterol reduction than each strain separately. Synergistic effect of cholesterol reduction was detected in starter cultures strains included into compositions. Reduction of cholesterol observed at 25.0-45.7%of its initial concentration in the medium. In those compositions, which included strains with a high capacity to reduce cholesterol, total cholesterol degradation ability was also higher. It was found that starter cultures reduced cholesterol not only in vitro, but also in the process of meat raw material fermentation in production of dry-smoked sausage. Composition a (Lactobacillus sakei 105, Pediococcus pentosaceus 31, Staphylococcus xylosus 45 at a ratio of 1:1:1) was chosen for the manufacture of drysmoked sausage. Bacterial composition was introduced into the meat raw materials on the mince preparation step in an amount of 109 CFU/g mince. Cholesterol maintenance in minced meat and ready-made dry-smoked sausages was determined by HPLC. In minced meat it was 840±10 mg/kg. In the ready sausages the greatest amount of cholesterol was detected in the control sample and was 971±15 mg/kg. Increasing cholesterol levels apparently due to loss of product weight by drying. Cholesterol level decreased by 21.4% in the test sample with the addition of bacterial composition (763±12 mg/kg).
本文探讨了使用发酵剂组合物降低肉类发酵产品中胆固醇的可能性。对自身研究和其他科学数据的分析表明，发酵剂在体外降低胆固醇的能力是菌株特异性的特性。鉴于其技术特性和体外降低胆固醇的能力，从莫斯科国立食品生产工艺大学（MGUPP）菌种保藏库中选出了六种发酵剂组合物。这些组合物由属于三个属的微生物组成：乳酸杆菌属、片球菌属和葡萄球菌属。通过垂直划线法确定每种组合物内菌株之间不存在拮抗作用。将每种组合物的菌株在含有胆固醇的培养基中共同培养。24小时后，采用兹拉特基斯-扎克（Zlatkis-Zak）法测定培养基中残留的胆固醇量。该方法基于胆固醇在浓硫酸和冰醋酸存在下与三氯化铁反应形成黄色络合物。结果发现，组合物对胆固醇的降低活性比单独的每种菌株更强。在组合物中的发酵剂菌株中检测到胆固醇降低的协同效应。培养基中胆固醇浓度降低了其初始浓度的25.0 - 45.7%。在那些包含具有高胆固醇降低能力菌株的组合物中，总胆固醇降解能力也更高。结果发现，发酵剂不仅在体外能降低胆固醇，而且在干熏香肠生产中肉类原料发酵过程中也能降低胆固醇。选择组合物a（清酒乳杆菌105、戊糖片球菌31、木糖葡萄球菌45，比例为1:1:1）用于生产干熏香肠。在肉馅制备步骤将细菌组合物以10⁹CFU/g肉馅的量引入肉类原料中。通过高效液相色谱法（HPLC）测定肉馅和成品干熏香肠中的胆固醇含量。肉馅中的胆固醇含量为840±10mg/kg。在成品香肠中，对照样品中检测到的胆固醇含量最高，为971±15mg/kg。胆固醇水平升高显然是由于干燥导致产品重量损失。添加细菌组合物的测试样品中胆固醇水平降低了21.4%（763±12mg/kg）。
