植物乳杆菌基因yesN对中式发酵香肠风味的影响

Effect of the Gene yesN of Lactobacillus plantarum on the Aroma Compounds Profiles in Chinese Fermented Sausage

目的:研究植物乳杆菌基因yesN缺失对中式发酵香肠挥发性风味、总酸、总游离氨基酸的影响。方法:采用植物乳杆菌基因yesN缺失菌株SNB制备中式发酵香肠,检测发酵香肠挥发性风味物质成分、酸度、总游离氨基酸等指标,并与自然发酵制备香肠和以野生植物乳杆菌为发酵剂制备的香肠进行对比,确定蔗糖利用缺陷植物乳杆菌菌株对中式发酵香肠风味的影响。结果显示:突变菌株在支链氨基酸降解形成的风味物质,总游离氨基酸、总可滴定酸等指标均更接近于自然发酵香肠。结论:突变菌株具有作为模型菌株应用于中式发酵香肠发酵剂筛选的潜力。

The aims of this study were to examine the effects of using sucros utilization defective Lactobacillus plantarum starter culture in the manufacture of Chinese fermented sausage on its volatile compounds profile.Volatile compounds production was analysis using Solid Phase Micro-Extraction and Gas Chromatography/Mass Spectrometry.In addition,physicochemical parameters and microbial counts were performed thoughout the ripening in order to follow and control the process conditions.Three different batch Chinese fermented sausages were processed with Lb.plantarum WT strains,a sucrose utilization defective Lb.plantarum strains,and without starter culture,respectively.According to the data obtained in this study,the volatile flavour compounds in the treatment samples with Lb.plantarum yesN were more abundant than that of spontaneously fermented sausages.In terms of the contents of free amino acid and titratable acids,the samples with Lb.plantarum yesN were significantly superior to that of Lb.plantarum WT.