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Antioxidant Activities of Lactic Acid Bacteria for Quality Improvement of Fermented Sausage
Author(s) -
Zhang Yulong,
Hu Ping,
Lou Lijiao,
Zhan Jianlong,
Fan Min,
Li Dan,
Liao Qianwei
Publication year - 2017
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13975
Subject(s) - food science , lactobacillus paracasei , antioxidant , fermentation , lactic acid , chemistry , lactobacillus , bacteria , superoxide dismutase , dpph , lactobacillus plantarum , biochemistry , biology , genetics
Lactobacillus curvatus (SR6) and Lactobacillus paracasei (SR10‐1) were assessed for their antioxidant activities and inoculated into sausages to investigate their effects on quality during fermentation. The results showed that L. curvatus SR6 had better DPPH• scavenging activity (59.67% ± 6.68%) and reducing power (47.31% ± 4.62%) and L. paracasei SR10‐1 had better OH• scavenging activity (285.67% ± 2.00%) and anti‐lipid peroxidation capacity (63.89% ± 0.93%). The superoxide dismutase activity of the cell culture fluid was greater than 47.00 U/mL, and the catalase activity of the cell‐free extracts was greater than 1.00 U/mL. In the sausage model, lactic acid bacteria rapidly became the dominant microflora and reduced the moisture content, water activity, nitrite, and pH. The bacteria significantly enhanced the antioxidant activity of the sausage extracts, which improved the sensory characteristics and safety of the sausages. These results illustrate that both strains have excellent antioxidant activities and can be used as antioxidant starters in fermented meat products. Practical Application The study illustrated the antioxidant and antioxidase activities of Lactobacillus curvatus SR6 and Lactobacillus paracasei SR10‐1 and demonstrated the changes in the quality characteristics and antioxidant activities of fermented sausages. The findings provide valuable information for the meat industry on the application of functional starters in fermented meat products.