产脂肪酶乳酸菌对羊肉发酵香肠脂肪酸的影响  

Influences of lactic acid bacteria producing lipase on fatty acids of mutton fermented sausage

作　　者：张开屏[1] 田建军[2] 景智波 曹凯慧 马牧然 马俊杰 靳烨[2] Zhang Kaiping;Tian Jianjun;Jing Zhibo;Cao Kaihui;Ma Muran;Ma Junjie;Jin Ye(Department of Food Engineering,Inner Mongolia Business Vocational College,Hohhot 010070,China;Department of Food Science and Engineering,Inner Mongolia Agriculture University,Hohhot 010018,China;Inner Mongolia Yili Industrial Co.Ltd.,Hohhot 010110,China)

机构地区：[1]内蒙古商贸职业学院食品工程系,呼和浩特010070 [2]内蒙古农业大学食品科学与工程学院,呼和浩特010018 [3]内蒙古伊利实业集团股份有限公司,呼和浩特010110

出　　处：《农业工程学报》2020年第12期310-320,共11页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家自然科学基金地区项目(31960514,31660439);内蒙古自治区科技计划项目(2019GG239,201701008)。

摘　　要：脂肪酶在肉制品加工中会影响风味物质的积累与产生,发酵肉制品生产中常通过添加产脂肪酶菌株来改善制品的风味。通过乳酸菌在代谢过程中分解三丁酸甘油酯产生透明圈的大小,判断菌株产脂肪酶的活力,同时结合脂肪酶基因Lip0069、Lip0893表达量的变化情况,筛选产脂肪酶能力较高的乳酸菌,研究该菌株对发酵香肠中脂肪酸的影响。结果表明,瑞士乳杆菌TR1-1-3代谢过程中产酶活力最强,编码脂肪酶的基因Lip0069、Lip0893表达量最高。发酵香肠试验组共检测到34种脂肪酸,其中饱和脂肪酸(Saturated Fatty Acids,SFA)16种、单不饱和脂肪酸酸(Monounsaturated Fatty Acids,MUFA)9种和多不饱和脂肪酸(Polyunsaturated FattyAcids,PUFA)9种。含量较高的MUFA主要是油酸(C18:1C9)、棕榈油酸(C16:1)、十七碳烯酸(C17:1)、肉豆蔻烯酸(C14:1)。含量较高的PUFA主要是亚油酸(C18:2C9)、亚麻酸(C18:3N6、C18:3N3)、花生四烯酸(C20:4)、二十二碳六烯酸(C22:6,Docosahexaenoic Acid,DHA)。TR1-1-3和ZF22组发酵2 d后,MUFA的含量明显上升(P<0.05)。12 d时5个试验组MUFA的含量均达到最高,其中TR1-1-3增长比例最高,且与ZR、M组差异显著(P<0.05)。TR1-1-3组发酵2 d后PUFA的含量发生了明显的变化(P<0.05),12 d时TR1-1-3组PUFA的含量增长了54.17%,且与其他试验组相比差异显著(P<0.05)。乳酸菌TR1-1-3可降低产品中SFA在脂肪酸中所占比例,明显加快MUFA、PUFA的增加速度及其含量,可为研究改善香肠脂肪特性提供良好的前景。Lipase can determine the accumulation and production of flavor substances in most meat processing.The lipase-producing strains were often added in fermented meat products,in order to improve the flavor of products.In this study,the lactic acid bacteria was screened to investigate the influence of this strain on fatty acids of fermented sausage,due to its high lipase-producing ability.The lipase-producing activity of lactic acid bacteria usually depends on the size of the transparent circle that produced from the decomposition of tributyrin during the metabolism.Meanwhile,it is necessary to combine the variation in expression level of lipase genes Lip0069 and Lip0893.The lactic acid bacteria with high lipase production ability were selected and fermented to produce fermented sausage.The natural fermentation ZR group and the addition of lipolytic enzyme M group were used as control.Samples were taken on 0,2,4,6,12 and 24 days to analyze the effects of lactic acid bacteria at different fermentation stages on fatty acid composition in fermented sausages.The results showed that among the 10 strains,6 strains produced lipase during metabolism of which Lactobacillus helveticus,TR1-1-3 had the strongest activity of producing enzyme(P<0.05),and fluorescence quantitative PCR detection showed that the expression levels of lipase genes Lip0069 and Lip0893 in strain TR1-1-3 were the highest.The effect of Lactobacillus on fatty acid composition of fermented sausage showed that during the sausage was fermented,dried,matured and refrigerated at 4℃There were 34 fatty acids that detected in the experimental group of fermented sausage,including 16 kinds of Saturated Fatty Acids(SFA),9 kinds of Monounsaturated Fatty Acids(MUFA),and 9 kinds of Polyunsaturated Fatty Acids(PUFA).The high content of SFA was mainly composed of myristic acid(C14:0),palmitic acid(C16:0)and stearic acid(C18:0),during the low-temperature cold storage at 4℃,the SFA content in the natural fermentation ZR group and the added starter TR1-1-3 group decreased

关 键 词：农产品 加工 品质控制 脂肪酸 脂肪酶 乳酸菌 发酵香肠 

分 类 号：TS201.3[轻工技术与工程—食品科学]