FOOD CONTROL
·
2020
·
IF 4.258
Xuefei Shao,Baocai Xu,Hui Zhou,Conggui Chen,Peijun Li
The mechanism of decreasing N- nitrosodimethylamine (NDMA) by Lactobacillus pentosus R3 isolated from Chinese dry sausage was assessed in a model system. The model system was devised using a DeMan-Rogosa and Sharp-ferrous sulfate broth supplement with NDMA or its precursors. The results showed that inoculating L. pentosus R3 could significantly decrease the content of NDMA ( P < 0.05). The NDMA precursors (dimethylamine and putrescine) were found to be decreased by L. pentosus R3 ( P < 0.05). Nitrite was degraded to nitrosonium cation by acidolysis, which may promote the formation of NDMA. Direct degradation of NDMA by L. pentosus R3 was also observed. The strain exhibited antioxidant activities , including Fe 2+ chelating activity, which may be responsible for inhibiting the formation reaction and decreasing the precursors of NDMA. Thus, L. pentosus R3 decreased the content of NDMA possibly by three ways: inhibition of the formation reaction, decrease in precursors (DMA and putrescine) and direct degradation. It is interesting to understand the mechanism of decreasing NDMA by L. pentosus R3 to improve the safety of fermented meat products .
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Xiaoqi Zhao,Guoqiang Chen,Fan Wang,Han Zhao,Yuxi Wei,Lijuan Liu,Haibo Zhang
Fermented meat possesses plenty of microbial resources. In this study, a novel exopolysaccharide (EPS) secreted by the extreme salt-tolerant Bacillus subtilis LR-1 was researched. The optimal extraction conditions of EPS in fermentation broth (4 °C precipitation temperature, 80 mL/dL ethanol concentration, and 12 h precipitation time for maximum yield of 53.43 g/L) were determined through response surface methodology. The structural component of BL-P1, a purified polysaccharide, was glucose (82.95%) and mannose (13.58%), with an average molecular weight of 41.11 kDa by HPLC and HPGPC analysis. Congo red assay, FT-IR and NMR suggested that BL-P1 was a multi-branched hexasaccharide repeating unit with a tertiary helical structure. BL-P1 was mainly composed of 1,4,6-α-D-Glcp, 1,4-β-D-Glcp, 1,2-α-D-Manp, 1,3-β-D-Glcp, and T-α-D-Glcp at different locations, and contained a backbone fragment of →4,6)-α-D-Glcp-(1→4)-β-D-Glcp-(1→. The result of antioxidant activity showed that BL-P1 displayed strong quenching capacities on DPPH (77.65%) and hydroxyl radicals (93.23%). Additionally, the rheological behavior of BL-P1 showed thermal stability both during heating and subsequent cooling process and under the conditions of high concentration of NaCl and CaCl 2 , and had good synergistic thickening performance with gellan gum. In general, BL-P1 screened from the extreme salt-tolerant Bacillus subtilis LR-1 exhibited the potential application as a natural antioxidant and additive in functional food and related industries.
研究领域:
食品科学
·
微生物学
·
化学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Yumeng Sui,Jiasheng Lu,Ying-ao Zhu,Baohua Kong,Hui Wang,Ligang Qin,Qian Chen
The effects of the exogenous autoinducer-2 (AI-2) precursor, 4,5-dihydroxy-2,3-pentanedione (DPD; 0, 300, 600, and 900 nmol/L), on the degradation capacity of Lactiplantibacillus plantarum SH7 toward biogenic amines (BA) were investigated both in vitro and in a dry-sausage model. L. plantarum SH7 exhibited a significant increase in BA-degradation capacity (putrescine, cadaverine, and histamine) under DPD treatments compared to the absence of DPD treatment in vitro . Additionally, a significant increase in the production of AI-2 signal molecule and diamine oxidase in L. plantarum SH7 was observed with the addition of exogenous DPD ( p < 0.05). In the dry-sausage model, the contents of BAs (tryptamine, 2-phenethylamine, putrescine, cadaverine, and histamine) significantly decreased with the addition of DPD ( p < 0.05). Meanwhile, the sausage with 600-nM DPD exhibited the lowest cadaverine content (11.13 mg/kg), while the sausage with 900-nM DPD exhibited the lowest tryptamine, putrescine, and histamine contents (12.44, 11.15, and 13.21 mg/kg, respectively). Results suggest that an optimal concentration of exogenous DPD can enhance the capacity of L. plantarum SH7 to degrade BAs and that the degradation of BAs by L. plantarum SH7 may be dependent on the LuxS /AI-2 quorum sensing (QS) system. This study provides the theoretical basis for the development of functional starter cultures of lactic acid bacteria with BA-degradation ability based on targeted LuxS /AI-2 QS system regulation and reducing the accumulation of BAs in fermented meat products .
研究领域:
微生物学
·
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
Food Science and Human Wellness
·
2024
·
IF 5.6
Mengyang Liu,Xinping Lin,Jing Yang,Xu Yan,Chaofan Ji,Huipeng Liang,Sufang Zhang,Liang Dong
This study investigated the effects of salt (3 % and 6 %, m/m ) and rice flour (10 % and 20 %, m/m ) addition in sour meat, a traditional Chinese fermented meat. It was found that salt has greater effect than rice flour addition in spontaneous fermentation. Low-salt groups had lower pH and higher titratable total acid. In the low-salt groups, the dominant genera were Lactobacillus and Lactococcus , whereas Staphylococcus , Weissella , and Tetragenococcus were dominant in the high-salt groups. Higher total free amino acids and essential amino acids, organic acids, hexanoic acid ethyl ester and octanoic acid ethyl ester were found in the low-salt groups. The RDA analysis revealed that Lactococcus was closely related to product quality, with the S3F10 (3 % salt and 10 % rice flour) group outperforming the others in the sensory evaluation. Therefore, 3 % salt and 10 % rice flour were considered more appropriate for the production of healthy and tasty fermented sour meats.
研究领域:
食品科学
·
微生物学
·
发酵技术
✓ 已验证
DOI
高影响因子
Food & Function
·
2025
·
IF 5.4
An He,Yufeng Zou,Jiaming Cai,Yuan Li,Yuting Wang,Dengyong Liu
This study aims to enhance the swallowing characteristics of fermented meat pastes by improving their texture and flavor through the targeted inoculation of different starter cultures. Staphylococcus xylosus (S. xylosus) and Staphylococcus carnosus (S. carnosus) were each combined with Lactobacillus sakei (L. sakei) or Pediococcus pentosaceus (P. pentosaceus) to prepare fermented meat pastes. The LS (L. sakei + S. xylosus) exhibited significantly higher protease activity, which reduced hardness, gumminess, and chewiness (p < 0.05). Based on the IDDSI framework, LC (L. sakei + S. carnosus), LS, PC (P. pentosaceus + S. carnosus), PS (P. pentosaceus + S. xylosus) were categorized as having level 4 standard foods, indicating suitability for individuals with dysphagia. The LS group exhibited the highest protein digestibility and received the highest overall acceptability scores in sensory evaluation among all groups. In addition, the addition of S. xylosus and L. sakei was conducive to the production of free amino acids and free fatty acids, thereby facilitating the formation of alcohols, aldehydes, and esters. Eleven key volatile flavor compounds were identified in the fermented meat pastes. Among these, 1-octen-3-ol and methyl butyrate significantly increased salivary flow rate (p < 0.05), thereby further supporting swallowing. These findings suggest that co-inoculation with L. sakei and S. xylosus effectively improves texture, flavor, and swallowing properties of fermented meat pastes.
研究领域:
食品科学
·
微生物学
·
生物技术
·
营养学
·
感官分析
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2022
·
IF 7.425
Jing Han,Xinping Lin,Huipeng Liang,Sufang Zhang,Beiwei Zhu,Chaofan Ji
Biogenic amines (BA) are often present at high concentrations in fermented meat and cause foodborne illness. The aim of this work was to screen amine-degrading starters for Roucha (a fermented meat) to improve product safety and quality. Firstly, Weissella viridescens F2 and Lactiplantibacillus plantarum His6 with multi-copper oxidase activity and high degradation rates towards histamine and tyramine were selected as single or mixed starters. Additionally, the effect of starters on bacterial community succession, acid production, BA accumulation, free amino acid profiles, and volatile compound profiles were evaluated during the fermentation of Roucha. Results indicated that all starters could effectively reduce the accumulation of BA in Roucha. At the end of fermentation, Lpb. plantarum His6 as a single starter reduced the histamine level (38.15 %), while mixed starters ( Lpb. plantarum His6 + W. viridescens F2) possessed a high tyramine-reduction rate (54.95 %) and total BA-reduction rate (46.64 %). Bacterial succession analysis revealed that starters could help establish the dominance of lactobacilli or Weissella quickly, which contributed to the direct degradation of BA and inhibited the growth of amine-producing bacteria. Furthermore, Lpb. plantarum His6 could promote the accumulation of essential amino acids (leucine, phenylalanine, threonine, isoleucine), sweet and umami amino acids (glycine, threonine, glutamate), and volatile compounds of good odor, indicating that this strain greatly contributed to the development of good taste and aroma characteristics in Roucha. Overall, this work shows that the application of amine-degrading starters is an effective strategy to reduce the BA accumulation and improve the quality of Roucha. Thus, these findings can provide foundations for the industrial production of Roucha.
研究领域:
食品科学
·
微生物学
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Frontiers in Microbiology
·
2021
·
IF 5.64
Wang Hanyu,Su Wei,Mu Yingchun,Zhao Chi
Suan zuo rou (SZR), a traditional fermented meat from Guizhou province, China, is loved by local people for its unique flavor and nutritional value. However, the microbial communities and related flavor characteristics of SZR from different regions of Guizhou are unclear. We studied the correlation between the microbial communities and the physicochemical properties and volatile flavor compounds (VFCs) of 15 SZR samples from three regions in Guizhou province. The microbial community structure of SZR was determined by high-throughput sequencing and VFCs were identified by headspace-solid phase microextraction combined with gas chromatography-mass spectrometry. The results indicated that the microbial communities of SZR varied among the regions, as evidenced by the relative abundance of Weissella, Staphylococcus, Brochothrix, Kazachstania, and Debaryomces. There were also significant differences in pH, water activity, NaCl, and total volatile basic nitrogen (P < 0.05). Based on orthogonal projections to latent structures and Pearson’s correlation coefficient, we showed that Wickerhamomyces, Kazachstania, Lactobacillus, Weissella, Brochothrix, Debaryomyces, Staphylococcus, Pediococcus, Pichia, Candida, and Leuconostoc were highly correlated with 48 VFCs (| ρ| > 0.8, P < 0.05). Redundancy analysis showed that most of the dominant bacteria were positively related to water activity, whereas Lactobacillus was positively related with pH, and negatively related with total volatile basic nitrogen.
研究领域:
食品科学
·
微生物学
·
风味化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）