南京农业大学学报2024，Vol.47Issue(3)：539-550,12.DOI:10.7685/jnau.202305009
不同发酵温度下Lactiplantibacillus plantarum JB1对发酵香肠的控胺效果
Amine-reducing effect of Lactiplantibacillus plantarum JB1 inoculated in fermented sausage at different temperatures
摘要
Abstract
[Objectives]Lactiplantibacillus plantarum JB1 derived from fermented sausage.It could degrade biogenic amines in vitro and the practical application effect of L.plantarum JB1 in fermented sausage was further evaluated in this experiment.[Methods]L.plantarum JB1 was inoculated into sausages and fermented under different temperature(20℃and 35℃),with the spontaneous fermentation group without inoculating strains as a control group.The physicochemical parameters,sensory quality and biogenic amines contents of fermented sausages during inoculation,fermentation,drying and storage stages were measured.[Results]Inoculating L.plantarum JB1 could rapidly reduce the pH value of sausage to around 4.60,and effectively inhibit the number of Enterobacteriaceae by more than 103 CFU·g-1.In addition,L.plantarum JB1 could enhance the degradation of protein,increase the content of small peptide and amino acid nitrogen,and promote the texture formation of products.Increasing the main fermentation temperature from 20℃to 35℃was conducive to protein degradation and texture improvement in fermented sausages,but also increased the biogenic amines content.In the control group,the total amines content increased 14.45 and 57.01 mg·kg-1 after drying and storage stages,respectively.Compared with the control group,inoculating L.plantarum JB1 inhibited the contents of eight biogenic amines in sausages,and the maximum degradation amount of total biogenic amines was 98.26 mg·kg-1,with a degradation rate of more than 30%.[Conclusions]L.plantarum JB1 had stable and continuous amine-decreasing ability,and was less affected by fermentation temperature,which could be used in the fermentation and production of low amine food.关键词
生物胺/发酵香肠/植物乳杆菌/降解Key words
biogenic amine/fermented sausage/Lactiplantibacillus plantarum/degradation分类
轻工纺织引用本文复制引用
秦善,曾宪明,石洁,芮昕,姜梅,张秋勤..不同发酵温度下Lactiplantibacillus plantarum JB1对发酵香肠的控胺效果[J].南京农业大学学报,2024,47(3):539-550,12.基金项目
国家自然科学基金项目(32272350) （32272350）
三亚崖洲湾科技城科技专项资助项目(SCKJ-JYRC-2022-69) （SCKJ-JYRC-2022-69）
江苏省农业科技自主创新资金[CX(22)3189] （22）
