摘要
本实验探讨了3株乳酸菌发酵剂及其组合在发酵牦牛肉灌肠过程中对肽变化规律的影响。人工接种米酒乳杆菌（Lactobaeillus sake，L．s）、植物乳杆菌（Lactobacillus plantarum，L.p）、戊糖片球菌（Pediococcus pentosaceus，PP）及其组合菌种于牦牛肉灌肠，每隔24h测定其pH值，分别在主发酵2d（32℃），再自然风干发酵10、20、30d后取样，采用反相高效液相色谱（reversed phase high performance liquid chromatography，RP．HPLC）对不同发酵时期牦牛肉灌肠中肽的含量进行检测和分析。结果表明，在主发酵2d，再自然风干发酵10、20d（除只p与三．P＋Pp外）和30d后，不同乳酸菌发酵剂对牦牛肉灌肠中总肽含量的影响均显著（P≤0．05）。按发酵时间由短及长的顺序，在4个不同发酵时期检出最大总肽含量的发酵菌种依次是L．S（1．73×10^5mAU·s）、PP（1．62×10^5mAU·s）、对照组（1．81×10^5mAU·s）和L．P（1．83×10^5mAU·s）。随着发酵时间的延长，发酵牦牛肉灌肠中的总肽含量发生了明显的变化，相对极性较弱的肽减少了，存在的主要是相对极性较大的肽；主发酵结束时，L．s发酵的处理组检出最大总肽含量，且L．s与其参与发酵L．s＋Pp和L．s＋L．p＋．PP组合中检出总肽含量的变化呈现出相似的趋势，L．s是牦牛肉灌肠中快速生成肽的良好发酵剂；在4个发酵时期，厶p＋三．J发酵的处理组检出肽的含量均小于其单一菌种的发酵，L．P＋L．s对牦牛肉灌肠中肽的生成具有一定的拮抗作用；L．s与P.p作用不明显，但能快速降低pH值，保证产品的安全性。本实验结果为进一步生产优质牦牛肉灌肠奠定了良好的基础。
This study has explored the effects of different starter cultures including three strains of lactic acid bacteria and their combinations on the pepfide changes of fermented yak meat sausage. Lactobacillus sake （L. s）, Lactobacillus plantarum （L. p）, Pediococcus pentosaceus （P. p） and their combination were artificially inoculated for the fermentation of yak meat sausage, pH values were determined at intervals of 24 hours. Samples were collected after 2 days of primary fermentation （32 ℃） and after 10, 20, and 30 days of natural air-dry fermentation. Peptide content of yak meat sausages was analyzed by reversed phase high performance liquid chromatography （RP-HPLC）. The results showed that all different lactic acid bacteria and their combinations except P. p and L. p ＋ P. p had significant effects on the peptide contents of yak meat sausage after 2 days of primary fermentation and after 10, 20, and 30 days of natural air dry fermentation （P 〈 0.05）. The highest peptide contents of 1.73 ×10^5, 1.62 × 10^5, 1.81 × 10^5 and 1.83× 10^5 mAU＇s in yak meat sausages fermented with L. s, P. p, control （no starter culture） and L. p, respectively, were detected at the above four fermentation times sequentially. With the extension of fermentation time, notable changes were observed in the peptide content of fermented yak meat sausage. The content of peptides with relatively weak polarity was reduced, whereas peptides with relatively strong polarity largely remained unchanged. At the end of primary fermentation, the L.s group showed the maximum total peptide content, and the changes in the total peptide contents of the L. s, L. s＋P. p, L. s ＋ L. p ＋ P. p groups presented similar trends. L. s fermentation was able to quickly generate peptides in yak meat sausage. At the four fermentation periods, the peptide content of the L. p＋L. s group were lower than that of the single strain groups, and L. p ＋ L. s even showed inhibition on the production of peptides in yak meat sausage. L.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第17期185-190,共6页
Food Science
基金
西南民族大学2014年研究生"创新型科研项目"硕士重点项目(CX2014SZ83)
四川省科技支撑计划项目(2014NZ0052)
关键词
乳酸菌:发酵
牦牛肉灌肠
肽类
反相高效液相色谱
lactic acid bacteria
fermentation
yak meat sausage
peptides
reversed phase high performance liquid chromatography （RP-HPLC）
