干酪乳杆菌对鸡肉干微生物区系和肉品质的影响

Effects of Lactobacillus casei on the Microbial Community and Quality of Chicken Jerky

文章旨在评估干酪乳杆菌作为发酵菌剂对鸡肉干微生物区系和肉品质的影响。新鲜鸡胸肉切成条状(4 cm×2 cm×1 cm),腌制后分别接种不同剂量的干酪乳杆菌,33℃发酵40 h后,65℃干燥2 h,95℃干燥2 h,制成发酵鸡肉干;对照组为接种等量蒸馏水后直接烘干后样品。结果表明,鸡肉条接种量为1.0×10^(7) CFU/g时,与未发酵的鸡肉干相比,发酵鸡肉干的剪切力和p H值分别下降了28.64%和26.61%,L^(*)值增加了27.70%(P<0.05)。进一步的16S rRNA测序、蛋白组学和代谢组学联合分析表明:干酪乳杆菌显著降低了鸡肉干中金黄色葡萄球菌的丰度;干酪乳杆菌通过半胱氨酸和蛋氨酸代谢途径(KEGG ID:map00270)抑制蛋氨酸代谢,增加乳酸和丙氨酸积累,以维持低p H值并改善发酵鸡肉干的风味和安全性。研究结果提供了一种提高传统鸡肉干接受度的有效途径。

The aim of this study was to evaluate the effects of Lactobacillus casei as a starter culture on the microbial community and quality of chicken jerky.Fresh chicken breast was cut into strips(4 cm×2cm×1 cm)and marinated,then inoculated with different doses of Lactobacillus casei and fermented at 33℃for 40 h,dried at 65℃for 2 h,and at 95℃for 2 h to produce fermented chicken jerky.The control group was prepared by inoculating an equal amount of distilled water and then directly dried.The results showed that compared to the unfermented jerky,inoculating chicken strips with 1.0×10^(7) CFU/g of L.casei resulted in 28.64%and 26.61%decreases in shear force and pH value of the fermented chicken jerky,respectively,and a 27.70%increase in L^(*) value(P<0.05).Further 16S rRNA sequencing,proteomics and metabolomics analysis revealed that L.casei significantly reduced the abundance of Staphylococcus aureus in chicken jerky.L.casei significantly inhibited methionine metabolism through the cysteine and methionine metabolism pathway(KEGG ID:map00270),increasing the accumulation of lactic acid and proline to maintain a low pH and improve the flavor and safety of the fermented chicken jerky.This study provides a way to improve the acceptability of chicken jerky.