Hongwei Guo , Jingyan Chen , Hongli Qiu , Wenli Yang , Genfeng Li , Xinjun Ma , Junhe Liu , Qingqiang Yin , Qun Zhu
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引用次数: 0
Abstract
This study investigated the effects of compound probiotics (CP) as starter cultures to reduce AFB1 residues and improve safety and quality of chicken jerky. First, Enterococcus faecalis, Candida utilis, Lactobacillus casein, and Bacillus subtilis were subjected to single strain fermentation experiments. Then, a three-factor, three-level response surface methodology design was used to select the CP based on AFB1 degradation and histamine content. The optimal CP included Candida utilis, Lactobacillus casein and Bacillus subtilis at initial viable counts of 3.0 × 108, 3.0 × 109 and 3.0 × 109 CFU/mL respectively, and then mixed at a volume ratio of 1:1:1. Each AFB1-contaminated chicken strip was fermented with 0.15 mL CP at 30 °C for 40 h then dried. AFB1 and histamine contents were reduced by 90.18% and 9.74% in fermented jerky, compared with the unfermented jerky (P < 0.05). Amino acid analysis showed lower serine and histidine contents and higher cysteine content in the fermented jerky. 16S rRNA sequencing unveiled a reduction in the absolute abundance of Staphylococcus saprophyticus. According to metabolomics and proteomics, CP inhibited methionine metabolism and increased lactic acid and alanine accumulation through cysteine and methionine pathways (KEGG map ID: map 00270), thereby maintaining low pH and improving flavor/safety. The results thus confirmed that C. utilis, L. casein, and B. subtilis are potential meat product starters.
期刊介绍:
Food Control is an international journal that provides essential information for those involved in food safety and process control.
Food Control covers the below areas that relate to food process control or to food safety of human foods:
• Microbial food safety and antimicrobial systems
• Mycotoxins
• Hazard analysis, HACCP and food safety objectives
• Risk assessment, including microbial and chemical hazards
• Quality assurance
• Good manufacturing practices
• Food process systems design and control
• Food Packaging technology and materials in contact with foods
• Rapid methods of analysis and detection, including sensor technology
• Codes of practice, legislation and international harmonization
• Consumer issues
• Education, training and research needs.
The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.