Pei Qixuan, Guo Bingrui, Yue Ying, Zhang Xianhao, Zhang Sufang, Ji Chaofan, Ferrocino Ilario, Cocolin Luca, Lin Xinping
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, 116034, China.
Department of Agricultural, Forest and Food Sciences, University of Turin, Turin, Italy.
Food Res Int. 2025 Jan;200:115432. doi: 10.1016/j.foodres.2024.115432. Epub 2024 Dec 5.
The aim of this study was to investigate the effects of the addition of Lactiplantibacillus plantarum 1-24-LJ and lipase on physicochemical indexes, nutrition, and flavour substances during Suanzharou's fermentation. Individually, the lipase supplementation expedited the synthesis of organic acids and free fatty acids, thus rapidly acidifying the fermentation environment. Compared to C (8.03 ± 0.38 mg KOH/g of meat) and S (11.20 ± 0.85 mg KOH/g of meat), the addition of lipase caused a increase of acid value to 14.34 ± 0.12 mg KOH/g. Individually, Lpb. plantarum 1-24-LJ changed the bacterial community structure, hastening the formation of dominated flora, and accumulated more volatile flavor compounds. Artificial inoculation brought the abundance of Lpb. plantarum 1-24-LJ in S and LS to 87.35 % ∼ 89.47 % on the 7th day compared to C (45.97 %) and L (49.30 %). Lpb. plantarum 1-24-LJ was highly correlated with crucial flavor substances, especially for aldehydes and esters. Interestingly, lipase and Lpb. plantarum 1-24-LJ can not only serve their respective strengths, but also have a synergistic effect during fermentation. Lipase and Lpb. plantarum 1-24-LJ can cooperate to promote the accumulation of free amino acids content (4470.05 ± 0.43 mg/100 g), higher than those of other groups. Lpb. plantarum 1-24-LJ may accumulated more pleasant flavor compounds (such as aldehydes and esters) to neutralize negative flavor caused by lipase. In all, addition of Lpb. plantarum 1-24-LJ and addition of Lpb. plantarum 1-24-LJ with lipase are recommended to improve the quality of Suanzharou.
本研究旨在探讨添加植物乳杆菌1-24-LJ和脂肪酶对酸渣肉发酵过程中理化指标、营养成分和风味物质的影响。单独添加脂肪酶可加速有机酸和游离脂肪酸的合成，从而迅速酸化发酵环境。与对照组C（8.03±0.38mg KOH/g肉）和S组（11.20±0.85mg KOH/g肉）相比，添加脂肪酶使酸价升高至14.34±0.12mg KOH/g。单独添加植物乳杆菌1-24-LJ可改变细菌群落结构，加速优势菌群的形成，并积累更多挥发性风味化合物。人工接种使S组和LS组中植物乳杆菌1-24-LJ在第7天的丰度达到87.35%～89.47%，高于对照组C（45.97%）和L组（49.30%）。植物乳杆菌1-24-LJ与关键风味物质高度相关，尤其是醛类和酯类。有趣的是，脂肪酶和植物乳杆菌1-24-LJ不仅能发挥各自的优势，而且在发酵过程中具有协同作用。脂肪酶和植物乳杆菌1-24-LJ协同作用可促进游离氨基酸含量的积累（4470.05±0.43mg/100g），高于其他组。植物乳杆菌1-24-LJ可能积累了更多令人愉悦的风味化合物（如醛类和酯类）来中和脂肪酶产生的负面风味。总之，建议添加植物乳杆菌1-24-LJ以及添加植物乳杆菌1-24-LJ和脂肪酶来提高酸渣肉的品质。
