Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages

被引：51
作者：
Cao, Chen-Chen [1 ]
Feng, Mei-Qin [2 ]
Sun, Jian [1 ]
Xu, Xing-Lian [1 ]
Zhou, Guang-Hong [1 ]
机构：
[1] Nanjing Agr Univ, Coll Food Sci & Technol, Key Lab Meat Proc & Qual Control, 1 Wei Gang, Nanjing 210095, Jiangsu, Peoples R China
[2] Jinling Inst Technol, Coll Anim Sci & Technol, Nanjing, Jiangsu, Peoples R China
来源：
CYTA-JOURNAL OF FOOD | 2019年 / 17卷 / 01期
基金：
中国国家自然科学基金;
关键词：
Lactic acid bacteria; fermented sausages; technological properties; proteolytic activity; antioxidant activity; DRY-CURED XUANWEI; STARTER CULTURES; SAFETY ASSESSMENT; PEPTIDES; IDENTIFICATION; CAPACITY; MEAT; GENERATION; DIVERSITY; PROTEINS;
D O I：
10.1080/19476337.2019.1583687
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study was conducted to screen the lactic acid bacteria (LAB) with admirable technological properties and high protease activity from traditional Chinese fermented sausages, and to investigate the effects of LAB on the antioxidant activity of peptides of fermented sausages. Seven strains were obtained from 133 LAB isolates. They complied with the criteria of meat starter cultures with high proteolytic activity. These strains were analyzed by API and sequence analysis of 16S rRNA to identify the five strains of Lactobacillus plantarum, one strain of L. fermentum, and one strain of L. pentosus. Furthermore, L. plantarum CD101 was inoculated with fermented sausages. LC-MS/MS was used to analyze the peptide composition. Compared with control group, using L. plantarum CD101 as starter cultures (Group L) led to a significant increase (P < 0.05) in antioxidant activity. The relative content of most peptides in Group L samples was largely higher than that in control samples.
引用
收藏
页码：347 / 354
页数：8
相关论文
共 39 条
  • [1] Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh
    Angmo, Kunzes
    Kumari, Anila
    Savitri
    Bhalla, Tek Chand
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2016, 66 : 428 - 435
  • [2] Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichon and chorizo sausages
    Benito, M. J.
    Martin, A.
    Aranda, E.
    Perez-Nevado, F.
    Ruiz-Moyano, S.
    Cordoba, M. G.
    [J]. JOURNAL OF FOOD SCIENCE, 2007, 72 (06) : M193 - M201
  • [3] Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy)
    Bonomo, M. G.
    Ricciardi, A.
    Zotta, T.
    Parente, E.
    Salzano, G.
    [J]. MEAT SCIENCE, 2008, 80 (04) : 1238 - 1248
  • [4] Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits
    Casaburi, Annalisa
    Di Monaco, Rossella
    Cavella, Silvana
    Toldra, Fidel
    Ercolini, Danilo
    Villani, Francesco
    [J]. FOOD MICROBIOLOGY, 2008, 25 (02) : 335 - 347
  • [5] Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture
    Casaburi, Annalisa
    Di Martino, Veronica
    Ferranti, Pasquale
    Picariello, Luca
    Villani, Francesco
    [J]. FOOD CONTROL, 2016, 59 : 31 - 45
  • [6] Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage
    Chen, Xi
    Li, Jiapeng
    Zhou, Tong
    Li, Jinchun
    Yang, Junna
    Chen, Wenhua
    Xiong, Youling L.
    [J]. MEAT SCIENCE, 2016, 121 : 302 - 309
  • [7] Antioxidant activity and γ-aminobutyric acid (GABA) producing ability of probiotic Lactobacillus plantarum DM5 isolated from Marcha of Sikkim
    Das, Deeplina
    Goyarl, Arun
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 61 (01) : 263 - 268
  • [8] Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in Southern Greece
    Drosinos, Eleftherios H.
    Paramithiotis, Spiros
    Kolovos, George
    Tsikouras, Ioannis
    Metaxopoulos, Ioannis
    [J]. FOOD MICROBIOLOGY, 2007, 24 (03) : 260 - 270
  • [9] Technological and safety properties of Lactobacillus plantarum strains isolated from a Tunisian traditional salted meat
    Essid, Ines
    Medini, Maher
    Hassouna, Mnasser
    [J]. MEAT SCIENCE, 2009, 81 (01) : 203 - 208
  • [10] Effect of Flavourzyme on proteolysis, antioxidant capacity and sensory attributes of Chinese sausage
    Feng, Li
    Qiao, Yan
    Zou, Yufeng
    Huang, Ming
    Kang, Zhuangli
    Zhou, Guanghong
    [J]. MEAT SCIENCE, 2014, 98 (01) : 34 - 40
1234