Characterization of a lactic acid bacteria using branched-chain amino acid transaminase and protease from Jinhua Ham and application in myofibrillar protein model

被引：22

作者：

Liu, Rui ^{[1
,2
]}

Lu, Chenyan ^{[1
]}

Wang, Yongyong ^{[1
]}

Shen, Yinhan ^{[1
]}

Ge, Qingfeng ^{[1
]}

Wu, Mangang ^{[1
]}

Xi, Jun ^{[3
]}

Yu, Hai ^{[1
,4
]}

Wu, Shenglong ^{[2
]}

Bao, Wenbin ^{[2
]}

Shan, Yanqin ^{[4
]}

机构：

[1] Yangzhou Univ, Coll Food Sci & Engn, Ind Engn Ctr Huaiyang Cuisine Jiangsu Prov, Yangzhou 225127, Jiangsu, Peoples R China

[2] Yangzhou Univ, Coll Anim Sci & Technol, Jiangsu Key Lab Anim genet Breeding & Mol Design, Yangzhou 225009, Jiangsu, Peoples R China

[3] Jiangsu Changshou Grp Co Ltd, Rugao 226500, Jiangsu, Peoples R China

[4] Jiangsu Nat Foods Co Ltd, Xinghua 225700, Jiangsu, Peoples R China

来源：

MEAT SCIENCE | 2022年 / 191卷

基金：

中国国家自然科学基金;

关键词：

Branch chain aminotransferases; Protease; Branched-chain amino acids; Characteristic metabolites; Myofibrillar protein extract; STAPHYLOCOCCUS-XYLOSUS; STARTER CULTURE; LACTOBACILLUS-SAKEI; FERMENTED SAUSAGES; FLAVOR FORMATION; HYDROLYSIS; CATABOLISM; MEAT; VOLATILES; CARNOSUS;

D O I：

10.1016/j.meatsci.2022.108852

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study was to screen a strain with both branched-chain amino acid transaminase (BCAT) and protease activities for producing methyl-branched flavor compounds in a myofibrillar protein extract model. Lactic acid bacteria (LAB) was isolated from Jinhua ham and screened with BCAT activity by an electrochemical sensor and protease activity by the agar plate method. In the culture medium, strain L6 was selected with high utilization rate and characteristic metabolites content of branched-chain amino acids (BCAAs), and identified as Lactobacillus fermentum YZU-06 (L. fermentum). Compared with the previously reported L. plantarum, L. fermentum exhibited an excellent capacity of hydrolyzing myofibrillar protein with the higher contents of free amino acids, peptides and small molecular weight proteins. Moreover, L. fermentum group presented more BCAAs metabolites of 2-methylbutanal and 3-methylbutanal than that of L. plantarum group. In conclusion, L. fermentum YZU-06 is a promising starter culture to improve the flavor of fermented meat products.

引用

页数：10

共 37 条

[1] Characterization and selection of Lactobacillus sakei strains isolated from traditional dry sausage for their potential use as starter cultures [J].

Ammor, S ;

Dufour, E ;

Zagorec, M ;

Chaillou, S ;

Chevallier, I .

FOOD MICROBIOLOGY, 2005, 22 (06) :529-538

[2] Assessment of Characteristics and Functional Properties of Lactobacillus Species Isolated from Kimchi for Dairy Use [J].

Baick, Seung-Chun ;

Kim, Cheol-Hyun .

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, 2015, 35 (03) :339-349

[3] Catabolism of leucine to branched-chain fatty acids in Staphylococcus xylosus [J].

Beck, HC ;

Hansen, AM ;

Lauritsen, FR .

JOURNAL OF APPLIED MICROBIOLOGY, 2004, 96 (05) :1185-1193

[4] Strains of Staphylococcus and Bacillus isolated from traditional sausages as producers of biogenic amines [J].

Bermudez, Roberto ;

Lorenzo, Jose M. ;

Fonseca, Sonia ;

Franco, Inmaculada ;

Carballo, Javier .

FRONTIERS IN MICROBIOLOGY, 2012, 3

[5] Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture [J].

Casaburi, Annalisa ;

Di Martino, Veronica ;

Ferranti, Pasquale ;

Picariello, Luca ;

Villani, Francesco .

FOOD CONTROL, 2016, 59 :31-45

[6] The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development [J].

Chen, Qian ;

Kong, Baohua ;

Han, Qi ;

Xia, Xiufang ;

Xu, Li .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 77 :389-396

[7] Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage [J].

Chen, Qian ;

Liu, Qian ;

Sun, Qinxiu ;

Kong, Baohua ;

Xiong, Youling .

MEAT SCIENCE, 2015, 100 :110-117

[8] Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage [J].

Dalmis, Uelkue ;

Soyer, Ayla .

MEAT SCIENCE, 2008, 80 (02) :345-354

[9] Bacterial L-leucine catabolism as a source of secondary metabolites [J].

Diaz-Perez, Alma L. ;

Diaz-Perez, Cesar ;

Campos-Garcia, Jesus .

REVIEWS IN ENVIRONMENTAL SCIENCE AND BIO-TECHNOLOGY, 2016, 15 (01) :1-29

[10] Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in Southern Greece [J].

Drosinos, Eleftherios H. ;

Paramithiotis, Spiros ;

Kolovos, George ;

Tsikouras, Ioannis ;

Metaxopoulos, Ioannis .

FOOD MICROBIOLOGY, 2007, 24 (03) :260-270

← 1 2 3 4 →