乳酸菌(LAB)经常用于肉类发酵,据报道,混合培养物比单一培养物表现更好。从28株酸肉来源的菌株中选择植物乳杆菌3-19和戊糖片18-1,以研究单一接种和联合接种对酸肉品质的影响。自然发酵被用作对照,以研究pH值的变化,水活度(AW),氨基酸氮(AN),纹理,微生物多样性,和发酵过程中的挥发性有机化合物(VOCs)。各接种组的pH和aw均显著下降,AN含量显著增加。pentosacus18-1的接种显着减少腐胺,尸体,和色胺含量(p<0.05),同时接种Lpb。足底3-19显著降低尸胺量(p<0.05)。在发酵终点,C组的总生物胺含量为992.96±14.07,是Lp的1.65、2.57和3.07倍,Pe,和M组,分别。混合接种组综合了两种菌株的优势,降低了总生物胺的作用最显著。发酵结束时,C中的VOC,Lp,Pe,和M组比发酵开始时分别高10.11、11.56、12.45和13.39倍。接种促进了关键挥发性有机化合物(OAV>2000)的产生,如庚醛、octanal,和(E)-2-壬醛。混合接种组VOCs的种类和含量最高,上述关键VOCs的含量最高,显着增强其果味,花卉,酯,和其他香气。感官评估表明,M组具有最佳的整体接受度。最后,有人建议Lpb的组合。植物区系3-19和戊糖18-1是一种新颖而有效的用于加工酸肉的发酵剂,因为它们降低了肉中生物胺的含量并促进了VOC的产生。
Lactic acid bacteria (LAB) are frequently used in
meat fermentation, and mixed stater cultures are reported to perform better than single ones. Lactiplantibacillus plantarum 3-19 and Pediococcus pentosaceus 18-1 were chosen from 28 sour-
meat-origin strains to examine the effects of single and combined inoculation on sour
meat quality. Natural fermentation was used as a control to investigate changes in pH, water activity (aw), amino acid nitrogen (AN), texture, microbial diversity, and volatile organic compounds (VOCs) during fermentation. The pH and aw of each inoculation group were significantly decreased, and AN content was significantly increased. The inoculation of P. pentosaceus 18-1 significantly reduced putrescine, cadaverine, and tryptamine content (p < 0.05), while the inoculation of Lpb. plantarum 3-19 significantly reduced cadaverine amounts (p < 0.05). At the fermentation endpoint, the total biogenic amines content in the C group was 992.96 ± 14.07, which was 1.65, 2.57, and 3.07 times higher than that in the Lp, Pe, and M groups, respectively. The mixed inoculation group combined the advantages of both strains and decreased total biogenic amines most significantly. At the end of fermentation, the VOCs in C, Lp, Pe, and M groups were 10.11, 11.56, 12.45, and 13.39 times higher than those at the beginning of fermentation. Inoculation promoted the production of key VOCs (OAV > 2000) such as heptanal, octanal, and (E)-2-nonanal. The mixed inoculation group had the highest variety and content of VOCs and the highest content of the above key VOCs, significantly enhancing its fruity, floral, ester, and other aromas. Sensory evaluation indicated that the M group had the best overall acceptability. Finally, it was suggested that a combination of Lpb. plantarum 3-19 and P. pentosaceus 18-1 is a novel and efficient starter culture for processing sour
meat since they lower the amounts of biogenic amines in the
meat and promote the production of VOCs.