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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ge Q,Chen S,Liu R,Chen L,Yang B,Yu H,Wu M,Zhang W,Zhou Gdoi
10.1016/j.foodchem.2019.05.154subject
Has Abstractpub_date
2019-10-15 00:00:00pages
361-367eissn
0308-8146issn
1873-7072pii
S0308-8146(19)30968-9journal_volume
295pub_type
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