群体感应信号肽介导的产细菌素乳杆菌在发酵肠中的应用  

Lactobacillusparaplantarum producing AIP-regulated bacteriocin as starter cultures for fermented sausages

作　　者：李军[1] 张旭[1] 马长伟[1] 李平兰[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国农业大学学报》2015年第6期256-262,共7页Journal of China Agricultural University

基　　金："十二五"农村领域国家科技计划项目(2011AA100805);国家自然科学基金项目(31071591)

摘　　要：为了解受群体感应信号肽介导的产细菌素乳杆菌作为发酵剂的潜力,以前期研究获得的1株Lactobacillus paraplantarum L-ZS9菌株为研究对象,L.plantarum L-Y9为对照,将L.paraplantarum L-ZS9+AIP(信号肽)、L.paraplantarum L-ZS9和L.plantarum L-Y9分别复配商用木糖葡萄球菌制备发酵香肠,测定不同发酵剂条件下各组香肠的微生物指标、理化指标和感官指标。结果表明:L-ZS9+AIP组效果最佳,与L-Y9组有显著差异(P<0.05),但与L-ZS9组差异并不明显(P>0.05)。L-ZS9作为发酵剂能够更迅速启动发酵,较好地抑制肠杆菌的生长,及丙二醛(MDA)的增加,同时提高发酵香肠的感官品质。In order to acknowledge the potential of bacteriocins-producing bacteria,aquorum sensing process regulated by AIP,Lactobacillus paraplantarum L-ZS9 obtained in previous study was adopted as study object,L.plantarum LY9 was used as control.L.paraplantarum L-ZS9＋AIP,L.paraplantarum L-ZS9 and L.plantarum L-Y9 were used as starter in fermented pork meat sausages mixed with commercial Staphylococcus xylosus.The microbiology,chemical and sensory indexes of fermented sausages with different starters were measured.The results showed that：L-ZS9＋AIP as meat starter was better than L-ZS9（P0.05）and L-Y9（P0.05）;when L-ZS9 was used as starter culture,it can better inhibit the growth of Enterobacteria,slow down the increase of MDA and improve product sensory quality.

关 键 词：类植物乳杆菌 肉品发酵剂 群体感应 发酵香肠 

分 类 号：TS201.1[轻工技术与工程—食品科学]