乳酸菌 IMAUJBP3 和 IMAUJBR3 复合发酵对羊肉发酵香肠特征风味和代谢物的影响

IF 6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Jun Han , Yi Wang , Ye Xu , Yue Gu , Kaiping Zhang , Jianjun Tian , Ye Jin
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引用次数: 0

摘要

植物乳杆菌 IMAUJBP3 和柠檬乳杆菌 IMAUJBR3 被用来制备起始培养物。通过电子鼻(E-nose)检测发现,复合发酵可提高产品中的芳香成分。利用顶空固相微萃取结合气相色谱-质谱(HS-SPMEGC-MS)和代谢组学进行的进一步分析表明,复合发酵影响了氨基酸和脂质的氧化分解。HS-SPMEGC-MS 鉴定出 72 种风味化合物,并发现混合组的酯类化合物相对于 ZR 组的含量最高。此外,在代谢组学鉴定出的 1402 种代谢物中,磷酸二羟丙酮在 Mix 组中含量最高。磷酸二羟丙酮能促进碳水化合物和脂类的新陈代谢,影响氨基酸和脂类的氧化分解,从而导致接种了不同启动培养物的肉制品风味不同。同时,研究还发现,复合发酵能降低组胺、腐胺和苯乙胺等影响产品质量的化合物。总之,本研究发现 JBP3 和 JBR3 的组合能改善发酵羊肉香肠的风味质量。这些发现可为提高羊肉香肠的质量提供良好的菌株资源。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effects of compound fermentation of lactic acid bacteria IMAUJBP3 and IMAUJBR3 on the characteristic flavors and metabolites of mutton fermented sausages
Lactobacillus plantarum IMAUJBP3 and Limosilactobacillus reuteri IMAUJBR3 were used to prepare starter cultures. Through the electronic nose (E-nose), it was found that the compound fermentation can enhance the aromatic components in the product. Further analyses using Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPMEGC–MS) and metabolomics revealed that the complex fermentation affected the oxidative breakdown of amino acids and lipids. HS-SPMEGC-MS identified 72 flavour compounds and found that the Mix group had the highest amount of ester compounds relative to the ZR group. In addition, of the 1402 metabolites identified by metabolomics, dihydroxyacetone phosphate was upregulated and most abundance in the Mix group. Dihydroxyacetone phosphate promotes the metabolism of carbohydrates and lipids, and affects the oxidative decomposition of amino acids and lipids, resulting in differences in flavor among meat products inoculated with different starter cultures. At the same time, it was also found that compound fermentation could down-regulate the compounds affecting product quality such as histamine, putrescine and phenethylamine. Overall, this study found that JBP3 and JBR3 in combination could improve the flavour quality of fermented lamb sausages. These findings may provide a good strain resource for improving the quality of lamb sausage.
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来源期刊
LWT - Food Science and Technology
LWT - Food Science and Technology 工程技术-食品科技
CiteScore
11.80
自引率
6.70%
发文量
1724
审稿时长
65 days
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.
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