Effects of Lactobacillus plantarum NJAU-01 on the protein oxidation of fermented sausage.
- 2019-10
- Food Chemistry 295
- Qingfeng Ge
- Sheng Chen
- Rui Liu
- Lei Chen
- Bo Yang
- Hai Yu
- Mangang Wu
- Wangang Zhang
- G. Zhou
- PubMed: 31174770
- DOI: 10.1016/J.FOODCHEM.2019.05.154
Study Design
- Methods
- Controlled experimental study
Abstract
This study was conducted to investigate the effects of Lactobacillus plantarum NJAU-01 isolated from Chinese dry-cured ham (Jinhua ham) on the regulation of protein oxidation of fermented sausages. Fermented sausages were prepared with different concentrations of L. plantarum NJAU-01 (105 CFU/g, 107 CFU/g and 109 CFU/g), and the commercial strain was used as positive control. The results showed that L. plantarum NJAU-01 at 107 CFU/g and 109 CFU/g significantly lowered the protein carbonyl content and protein surface hydrophobicity compared with the control (P < 0.05). The total sulfhydryl contents in L. plantarum NJAU-01 groups were significantly higher than that of the group without starter culture (P < 0.05). Significant changes were found in sarcoplasmic protein bands within 130-250 kDa, 100-130 kDa and 25-35 kDa during sausage fermentation (P < 0.05). Our data suggest that L. plantarum NJAU-01 has the potential to be an antioxidant starter culture in fermented sausages.
Keywords: Fermentation strain; Fermented sausage; Lactobacillus plantarum NJAU-01; Protein oxidation.