食品科学2025，Vol.46Issue(6)：80-88,9.DOI:10.7506/spkx1002-6630-20240830-231
植物乳植杆菌IMAUJBP3和罗伊氏乳杆菌IMAUJBR3复配对发酵羊肉香肠品质及多肽抗氧化能力的影响
Effect of Combination of Lactiplantibacillus plantarum IMAUJBP3 and Limosilactobacillus reuteri IMAUJBR3 on the Quality and Peptide Antioxidant Capacity of Fermented Lamb Sausages
摘要
Abstract
To investigate the effect of the combination of Lactiplantibacillus plantarum IMAUJBP3 and Limosilactobacillus reuteri IMAUJBR3 on the quality and peptide antioxidant capacity of fermented sausages,this study prepared fermented lamb sausages with a mixed culture of the two strains and evaluated it for quality indicators,flavor,peptide content,and antioxidant activity.The results indicated that the combination of lactic acid bacteria rapidly reduced the pH,water activity(aw),and moisture content of fermented sausages.A total of 24 substances with relative odor activity value(ROAV)>1 such as ethyl butyrate,ethyl valerate,linalool,and trans-2-nonanal were found to play a dominant role in the flavor of fermented sausages.The combination of lactic acid bacteria significantly increased the peptide content and antioxidant activity of fermented sausages(P<0.05).In summary,the combination of L.plantarum IMAUJBP3 and L.reuteri IMAUJBR3 can improve the quality,flavor,and peptide antioxidant activity of fermented lamb sausages to a certain extent.关键词
乳酸菌/复配作用/发酵羊肉香肠/风味/多肽/抗氧化Key words
lactic acid bacteria/combined effect/fermented lamb sausage/flavor/peptides/antioxidant分类
轻工业引用本文复制引用
夏玲燕,钱敏,徐晔,程峰,王待巽,张开屏,田建军,靳烨..植物乳植杆菌IMAUJBP3和罗伊氏乳杆菌IMAUJBR3复配对发酵羊肉香肠品质及多肽抗氧化能力的影响[J].食品科学,2025,46(6):80-88,9.基金项目
国家自然科学基金地区科学基金项目(32460598) （32460598）
内蒙古自治区内蒙古农业大学一流学科科研专项(YLXKZX-NND-017) （YLXKZX-NND-017）
中央引导地方科技发展资金项目(2022ZY0133) （2022ZY0133）
呼伦贝尔市"科技兴市"行动重点项目(2023HZZX022) （2023HZZX022）
内蒙古自治区高等教育改革发展项目(DC2400000227) （DC2400000227）
