Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages

Chen-Chen Cao,Mei-Qin Feng,Jian Sun,Xing-Lian Xu,Guang-Hong Zhou

doi:10.1080/19476337.2019.1583687

Chen-Chen Cao, Mei-Qin Feng + Show 3 more

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https://doi.org/10.1080/19476337.2019.1583687

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Abstract

ABSTRACTThis study was conducted to screen the lactic acid bacteria (LAB) with admirable technological properties and high protease activity from traditional Chinese fermented sausages, and to investigate the effects of LAB on the antioxidant activity of peptides of fermented sausages. Seven strains were obtained from 133 LAB isolates. They complied with the criteria of meat starter cultures with high proteolytic activity. These strains were analyzed by API and sequence analysis of 16S rRNA to identify the five strains of Lactobacillus plantarum, one strain of L. fermentum, and one strain of L. pentosus. Furthermore, L. plantarum CD101 was inoculated with fermented sausages. LC-MS/MS was used to analyze the peptide composition. Compared with control group, using L. plantarum CD101 as starter cultures (Group L) led to a significant increase (P < 0.05) in antioxidant activity. The relative content of most peptides in Group L samples was largely higher than that in control samples.

Highlights

Under a spontaneous and long-term fermentation, traditional Chinese sausages are produced to have desirable sensory properties including the aroma flavor and texture (Wang, Zhang, Ren, & Zhan, 2018)
L. plantarum CD101 was inoculated with fermented sausages
This study reported that seven lactic acid bacteria (LAB) strains with desirable technological characteristics, including L. plantarum HN108, KM119, NJ107, CQ01-107, and CD101 and L. pentosus CQ01122 and L. fermentum GZ114, were isolated from traditional Chinese sausages

Summary

Introduction

Under a spontaneous and long-term fermentation, traditional Chinese sausages are produced to have desirable sensory properties including the aroma flavor and texture (Wang, Zhang, Ren, & Zhan, 2018). Previous studies have shown that the microbiota of traditional sausages primarily consists of lactic acid bacteria (LAB), coagulase-negative staphylococci, yeasts, and molds. LAB can decrease the pH by producing lactic acid, and produce bacteriocins that prevent the growth of pathogenic and spoilage microorganisms, which play an important role in meat fermentation and preservation. LAB exhibit diverse sensory properties; contribute to the development of flavor, color, and texture; and improve the safety, stability, and shelf life of meat products (Frece et al, 2009). Study of the technological and biochemical properties of the strains involved in the fermented sausages is fundamental to obtain products of the expected quality

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