不同发酵温度下Lactiplantibacillus plantarum JB1对发酵香肠的控胺效果

Amine-reducing effect of Lactiplantibacillus plantarum JB1 inoculated in fermented sausage at different temperatures

[目的]Lactiplantibacillus plantarum JB1源自发酵香肠,具有降解生物胺的潜力,本试验旨在评价该菌株在发酵香肠中的实际应用效果。[方法]将L.plantarum JB1接种至香肠中,在不同的温度系统(20℃和35℃)中进行发酵,以不接种菌株自然发酵组为对照组,测定接种、发酵、干燥及贮藏阶段发酵香肠的理化指标、感官品质及生物胺含量。[结果]接种L.plantarum JB1能快速降低香肠pH值至4.60左右,有效抑制肠杆菌生长达10^(3)CFU·g^(-1)以上,促进蛋白质降解,增加小肽和氨基酸氮含量,有利于产品干燥后形成良好的质构。主发酵温度从20℃提高至35℃有利于发酵香肠蛋白降解与质构提升,但也增加了生物胺含量,对照组总胺含量在干燥和贮藏阶段分别增加14.45和57.01 mg·kg^(-1)。与对照组相比,接种L.plantarum JB1对香肠中8种生物胺含量均有抑制作用,生物胺总量最高降解98.26 mg·kg^(-1),降解率超过30%。[结论]L.plantarum JB1具有稳定持续的降胺能力,尤其在高温发酵时既能提升产品品质又能有效控制生物胺的含量,可应用于低胺食品的发酵与生产。

[Objectives]Lactiplantibacillus plantarum JB1 derived from fermented sausage.It could degrade biogenic amines in vitro and the practical application effect of L.plantarum JB1 in fermented sausage was further evaluated in this experiment.[Methods]L.plantarum JB1 was inoculated into sausages and fermented under different temperature(20℃and 35℃),with the spontaneous fermentation group without inoculating strains as a control group.The physicochemical parameters,sensory quality and biogenic amines contents of fermented sausages during inoculation,fermentation,drying and storage stages were measured.[Results]Inoculating L.plantarum JB1 could rapidly reduce the pH value of sausage to around 4.60,and effectively inhibit the number of Enterobacteriaceae by more than 10^(3)CFU·g^(-1).In addition,L.plantarum JB1 could enhance the degradation of protein,increase the content of small peptide and amino acid nitrogen,and promote the texture formation of products.Increasing the main fermentation temperature from 20℃to 35℃was conducive to protein degradation and texture improvement in fermented sausages,but also increased the biogenic amines content.In the control group,the total amines content increased 14.45 and 57.01 mg·kg^(-1)after drying and storage stages,respectively.Compared with the control group,inoculating L.plantarum JB1 inhibited the contents of eight biogenic amines in sausages,and the maximum degradation amount of total biogenic amines was 98.26 mg·kg^(-1),with a degradation rate of more than 30%.[Conclusions]L.plantarum JB1 had stable and continuous amine-decreasing ability,and was less affected by fermentation temperature,which could be used in the fermentation and production of low amine food.