Meiting Guo , Hong Yang , Haopeng Zhang , Boyu Jin , Huihua Mo , Jianping Yue , Shiling Lu
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引用次数: 0
Abstract
Herein, we investigated the impact of Pediococcus pentosaceus containing the multicopper oxidase (MCO) gene on fundamental physical and chemical parameters, biogenic amines (BAs) accumulation, MCO gene expression levels, and the quality of Xinjiang sausage. Our findings revealed that the introduction of Pediococcus pentosaceus altered the predominant microbial composition in the sausage, establishing itself as the dominant species during the fermentation process. Moreover, Pediococcus pentosaceus demonstrated the ability to suppress the accumulation of BAs in the sausage by inhibiting the growth of Enterobacteria and upregulating the expression of the MCO gene. Additionally, the incorporation of Pediococcus pentosaceus facilitated the degradation of protein in the sausage, resulting in an increased content of free amino acids, and also increased the appearance, color, texture and overall acceptability scores of sausages. Overall, our results highlight the potential of Pediococcus pentosaceus containing MCO gene in reducing BAs accumulation and improving the sensory quality of Xinjiang sausage.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.