| 摘要: |
| 为了解受群体感应信号肽介导的产细菌素乳杆菌作为发酵剂的潜力,以前期研究获得的1株Lactobacillus paraplantarum L-ZS9菌株为研究对象,L.plantarum L-Y9为对照,将L.paraplantarum L-ZS9+AIP(信号肽)、L.paraplantarum L-ZS9和L.plantarum L-Y9分别复配商用木糖葡萄球菌制备发酵香肠,测定不同发酵剂条件下各组香肠的微生物指标、理化指标和感官指标。结果表明:L-ZS9+AIP组效果最佳,与L-Y9组有显著差异(P<0.05),但与L-ZS9组差异并不明显(P>0.05)。L-ZS9作为发酵剂能够更迅速启动发酵,较好地抑制肠杆菌的生长,及丙二醛(MDA)的增加,同时提高发酵香肠的感官品质。 |
| 关键词: 类植物乳杆菌 肉品发酵剂 群体感应 发酵香肠 |
| DOI：10.11841/j.issn.1007-4333.2015.06.33 |
| 投稿时间：2015-01-19 |
| 基金项目:"十二五"农村领域国家科技计划项目(2011AA100805); 国家自然科学基金项目(31071591) |
|
| Lactobacillus paraplantarum producing AIP-regulated bacteriocin as starter cultures for fermented sausages |
|
LI Jun, ZHANG Xu, MA Chang-wei, LI Ping-lan
|
| (College of Food Science and Nutrition Engineering, China Agricultural University, Beijng 100083, China) |
| Abstract: |
| In order to acknowledge the potential of bacteriocins-producing bacteria,a quorum sensing process regulated by AIP, Lactobacillus paraplantarum L-ZS9 obtained in previous study was adopted as study object, L.plantarum L-Y9 was used as control.L.paraplantarum L-ZS9+AIP, L.paraplantarum L-ZS9 and L.plantarum L-Y9 were used as starter in fermented pork meat sausages mixed with commercial Staphylococcus xylosus. The microbiology,chemical and sensory indexes of fermented sausages with different starters were measured.The results showed that:L-ZS9+AIP as meat starter was better than L-ZS9 (P>0.05) and L-Y9 (P<0.05);when L-ZS9 was used as starter culture,it can better inhibit the growth of Enterobacteria,slow down the increase of MDA and improve product sensory quality. |
| Key words: Lactobacillus paraplantarum meat starter quorum sensing fermented sausages |
