植物乳植杆菌IMAUJBP3和罗伊氏乳杆菌IMAUJBR3复配对发酵羊肉香肠品质及多肽抗氧化能力的影响  

Effect of Combination of Lactiplantibacillus plantarum IMAUJBP3 and Limosilactobacillus reuteri IMAUJBR3 on the Quality and Peptide Antioxidant Capacity of Fermented Lamb Sausages

作　　者：夏玲燕 钱敏 徐晔 程峰 王待巽 张开屏[2] 田建军[1] 靳烨[1] XIA Lingyan;QIAN Min;XU Ye;CHENG Feng;WANG Daixun;ZHANG Kaiping;TIAN Jianjun;JIN Ye(Integrated Research Base for Fresh Beef and Lamb Processing Technology of the Ministry of Agriculture and Rural Affairs,School of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China;Catering and Food Department of Inner Mongolia Business&Trade Vocational College,Hohhot 010070,China)

机构地区：[1]内蒙古农业大学食品科学与工程学院,农业农村部生鲜牛羊肉加工技术集成科研基地,内蒙古呼和浩特010018 [2]内蒙古商贸职业学院餐饮食品系,内蒙古呼和浩特010070

出　　处：《食品科学》2025年第6期80-88,共9页Food Science

基　　金：国家自然科学基金地区科学基金项目(32460598);内蒙古自治区内蒙古农业大学一流学科科研专项(YLXKZX-NND-017);中央引导地方科技发展资金项目(2022ZY0133);呼伦贝尔市“科技兴市”行动重点项目(2023HZZX022);内蒙古自治区高等教育改革发展项目(DC2400000227)。

摘　　要：为探究植物乳植杆菌IMAUJBP3和罗伊氏乳杆菌IMAUJBR3复配对发酵香肠品质及多肽抗氧化能力的影响,将实验室前期制备的具有优良特性的乳酸菌接种到发酵羊肉香肠中,分析了香肠的品质指标、风味及多肽含量和抗氧化活性。结果表明复配乳酸菌可以快速降低发酵香肠的pH值、水分活度和水分含量;同时丁酸乙酯、戊酸乙酯、芳樟醇、反式-2-壬醛等24种物质(相对气味活度值>1)对风味起主导作用;复配乳酸菌显著提升了发酵香肠多肽含量以及抗氧化活性(P<0.05)。综上所述,植物乳植杆菌IMAUJBP3与罗伊氏乳杆菌IMAUJBR3复配在一定程度上改善发酵羊肉香肠的品质、风味和多肽抗氧化活性。To investigate the effect of the combination of Lactiplantibacillus plantarum IMAUJBP3 and Limosilactobacillus reuteri IMAUJBR3 on the quality and peptide antioxidant capacity of fermented sausages,this study prepared fermented lamb sausages with a mixed culture of the two strains and evaluated it for quality indicators,flavor,peptide content,and antioxidant activity.The results indicated that the combination of lactic acid bacteria rapidly reduced the pH,water activity(aw),and moisture content of fermented sausages.A total of 24 substances with relative odor activity value(ROAV)>1 such as ethyl butyrate,ethyl valerate,linalool,and trans-2-nonanal were found to play a dominant role in the flavor of fermented sausages.The combination of lactic acid bacteria significantly increased the peptide content and antioxidant activity of fermented sausages(P<0.05).In summary,the combination of L.plantarum IMAUJBP3 and L.reuteri IMAUJBR3 can improve the quality,flavor,and peptide antioxidant activity of fermented lamb sausages to a certain extent.

关 键 词：乳酸菌 复配作用 发酵羊肉香肠 风味 多肽 抗氧化 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]