接种植物乳杆菌 CY1-2 的鲅鱼香肠凝胶特性、微生物群落和挥发性风味的动态变化。

IF 5.4 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Food & Function Pub Date : 2024-10-09 DOI:10.1039/D4FO03841J
Xinran Lv, Wenyu Wu, Shuilin Liu, Lili Ding, Anqi Ren, Le An, Fengling Bai, Jianrong Li, Xuepeng Li and Shumin Yi
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引用次数: 0

摘要

鲅鱼是中国重要的经济鱼类,但腐败损害了其整体经济价值。发酵是发展中国家保存易腐鱼类的重要技术。本研究旨在探讨接种植物乳杆菌 CY1-2 的鲅鱼肠在发酵过程中凝胶性质、理化性质、微生物多样性和挥发性风味化合物(VFCs)的动态变化。采用双向正交偏最小二乘法分析探讨了关键微生物与 VFCs 之间的相关性。结果表明,与对照组相比,接种菌株 CY1-2 的组在发酵 40 小时后表现出显著的改善。具体来说,凝胶强度提高了 207.7%,总游离氨基酸提高了 37.49%,DPPH 和 ABTS 自由基清除率分别提高了 34.12% 和 58.73%,TVB-N 水平降低了 54.2%。此外,利用气相色谱-质谱法在发酵香肠中检测到了 36 种 VFCs,包括 9 种醛、9 种烃、7 种醇、4 种酸、2 种酮和 5 种酯。高通量测序结果表明,在发酵过程中接种了 CY1-2 菌株的香肠中的细菌谱发生了变化。相关分析表明,乳酸杆菌和葡萄球菌在发酵香肠中产生 VFCs 的过程中发挥了重要作用。值得注意的是,乳酸杆菌与 2-十一酮、十五烷和己醛呈正相关。这项研究证实,接种菌株 CY1-2 可以生产出高质量的发酵鱼香肠。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Dynamic changes in the gel properties, microbial community, and volatile flavor profile of Spanish mackerel (Scomberomorus niphonius) sausages inoculated with Lactiplantibacillus plantarum CY1-2†

Dynamic changes in the gel properties, microbial community, and volatile flavor profile of Spanish mackerel (Scomberomorus niphonius) sausages inoculated with Lactiplantibacillus plantarum CY1-2†

Spanish mackerel is an important economic fish species in China, but corruption undermines its overall economic value. Fermentation serves as a crucial technique for preserving perishable fish in developing countries. This study aimed to examine the dynamic changes in the gel properties, physicochemical properties, microbial diversity, and volatile flavor compounds (VFCs) of Spanish mackerel sausages inoculated with Lactiplantibacillus plantarum CY1-2 during fermentation. The correlation between key microorganisms and VFCs was explored using a two-way orthogonal partial least squares analysis. The results showed that the group inoculated with strain CY1-2 exhibited significant improvements compared with the control group after 40 h of fermentation. Specifically, gel strength increased by 207.7%, total free amino acids increased by 37.49%, DPPH and ABTS radical scavenging rates increased by 34.12% and 58.73%, and TVB-N levels decreased by 54.2%, respectively. In addition, using gas chromatography–mass spectrometry, 36 VFCs were detected in fermented sausages, including 9 aldehydes, 9 hydrocarbons, 7 alcohols, 4 acids, 2 ketones, and 5 esters. High-throughput sequencing demonstrated that the bacterial profiles were altered in sausages inoculated with strain CY1-2 during fermentation. Enhydrobacter dominated initially but was quickly replaced by Macrococcus after 8 h of fermentation, while Lactobacillus became the dominant genus after 40 h. Correlation analysis revealed that Lactobacillus and Staphylococcus played important roles in the production of VFCs in the fermented sausages. Notably, Lactobacillus was positively associated with 2-undecanone, pentadecane, and hexanal. This study confirmed that strain CY1-2 inoculation could enable the production of high-quality fermented fish sausages.

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来源期刊
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
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