Effects of Lactobacillus plantarum NJAU-01 on the protein oxidation of fermented sausage

Qingfeng Ge; Sheng Chen; Rui Liu; Lei Chen; Bo Yang; Hai Yu; Mangang Wu; Wangang Zhang; Guanghong Zhou

doi:10.1016/j.foodchem.2019.05.154

Effects of Lactobacillus plantarum NJAU-01 on the protein oxidation of fermented sausage

Food Chem. 2019 Oct 15:295:361-367. doi: 10.1016/j.foodchem.2019.05.154. Epub 2019 May 23.

Authors

Qingfeng Ge¹, Sheng Chen², Rui Liu¹, Lei Chen², Bo Yang², Hai Yu², Mangang Wu², Wangang Zhang³, Guanghong Zhou⁴

Affiliations

¹ School of Food Science and Technology, Yangzhou University, Industrial Engineering Center for Huaiyang, Cuisin of Jiangsu Province, Yangzhou, Jiangsu 225127, China; Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
² School of Food Science and Technology, Yangzhou University, Industrial Engineering Center for Huaiyang, Cuisin of Jiangsu Province, Yangzhou, Jiangsu 225127, China.
³ Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China. Electronic address: [email protected].
⁴ Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.

PMID: 31174770
DOI: 10.1016/j.foodchem.2019.05.154

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.

MeSH terms

Animals
Antioxidants / metabolism
Colony Count, Microbial
Fermentation
Fermented Foods / microbiology*
Food Microbiology
Lactobacillus plantarum / isolation & purification
Lactobacillus plantarum / physiology*
Meat Products / microbiology*
Meat Proteins / metabolism*
Oxidation-Reduction
Protein Carbonylation
Red Meat / microbiology
Swine

Substances

Antioxidants
Meat Proteins