Liu Yinchu, Gao Sai, Cui Yue, Wang Lin, Duan Junya, Yang Xinyu, Liu Xiaochang, Zhang Songshan, Sun Baozhong, Yu Haojie, Gao Xiaoguang
College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China.
Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Foods. 2024 Jan 8;13(2):198. doi: 10.3390/foods13020198.
The aim of this study was to explore the potential of commercial lactic acid bacteria (LAB) as probiotic starters in fermented sausages. We initially investigated the growth activity, acid production capability, and tolerance to fermentation conditions of , , and . All three LAB strains proved viable as starters for fermented sausages. Subsequently, we explored their potential as probiotics based on their antibacterial and antioxidant capabilities. exhibited stronger inhibition against and . All three strains displayed antioxidant abilities, with cell-free supernatants showing a higher antioxidant activity compared to intact cells and cell-free extracts. Moreover, the activities of superoxide dismutase, glutathione peroxidase, and catalase were stronger in the cell-free supernatant, cell-free extract, and intact cell, respectively. Finally, we individually and collectively inoculated these three LAB strains into sausages to investigate their impact on quality during the fermentation process. External starters significantly reduced pH, thiobarbituric acid reactive substances, and sodium nitrite levels. The improvements in color and texture had positive effects, with the inoculation achieving higher sensory scores. Overall, all three LAB strains show promise as probiotic fermentation starters in sausage production.
本研究的目的是探索商业乳酸菌（LAB）作为发酵香肠益生菌发酵剂的潜力。我们最初研究了[具体菌株1]、[具体菌株2]和[具体菌株3]的生长活性、产酸能力以及对发酵条件的耐受性。所有这三种LAB菌株都被证明可作为发酵香肠的发酵剂。随后，我们基于它们的抗菌和抗氧化能力探索了它们作为益生菌的潜力。[具体菌株1]对[具体目标菌1]和[具体目标菌2]表现出更强的抑制作用。所有三种菌株都显示出抗氧化能力，与完整细胞和无细胞提取物相比，无细胞上清液显示出更高的抗氧化活性。此外，超氧化物歧化酶、谷胱甘肽过氧化物酶和过氧化氢酶的活性分别在无细胞上清液、无细胞提取物和完整细胞中更强。最后，我们将这三种LAB菌株分别和共同接种到香肠中，以研究它们在发酵过程中对品质的影响。外源发酵剂显著降低了pH值、硫代巴比妥酸反应性物质和亚硝酸钠水平。颜色和质地的改善产生了积极影响，[具体菌株1]接种获得了更高的感官评分。总体而言，所有这三种LAB菌株在香肠生产中作为益生菌发酵剂都具有潜力。
