지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
오류제보하기
Consumer demand for high-quality and safe fermented meat products is increasing recently, with great attention on functional starter cultures using lactic acid bacteria (LAB). This study aimed to select autochthonous LAB strains that have beneficial effects for human health and technological properties for the production of lap xuong, a traditional fermented sausage of ethnic minorities in northwestern Vietnam. From nine lap xuong samples, 63 LAB strains were isolated and identified into 14 species belonging to 8 genera. Latilactobacillus sakei was the most common species, followed by Lactiplantibacillus plantarum, Lactococcus lactis, and Pediococcus pentosaceus. Five strains of Enterococcus faecium LM0204, Lactococcus lactis LM0302, Latilactobacillus sakei LM0405, Lactiplantibacillus plantarum LM0705, and Lactiplantibacillus plantarum LM0901 exhibited probiotic properties, including tolerance to gastrointestinal tract conditions, adhesion ability to HT-29 cell line, antagonistic activity against harmful bacteria, and antioxidant activities. The strains were further evaluated for technological and safe properties, such as gas production, growth at different temperatures and simulated fermentation and ripening stages, lactic acid production, biogenic amine production, and antibiotic susceptibility. Enterococcus faecium LM0204 and Lactococcus lactis LM0302 were excluded because of tyramine production or unable growth in simulated fermentation conditions. All together probiotic properties and better technical functionality, Latilactobacillus sakei LM0405 and Lactiplantibacillus plantarum LM0705 were proposed as starter cultures for sausage production in northwestern Vietnam. Further studies are needed to standardize the sensory quality and safety aspects of lap xuong in this area using the proposed starter cultures strains for making fermented sausage.
목차
Materials and Methods
Results and Discussion
References
참고문헌 (52)
참고문헌 신청
Agüero NL, Frizzo LS, Ouwehand AC, Aleu G, and Rosmini MR. 2020. Technological characterisation of probiotic lactic acid bacteria as starter cultures for dry fermented sausages. Foods 9, 596.
Ammor MS and May o B. 2007. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: an update. Meat Sci. 76, 138–146.
Aquilanti L, Garofalo C, Osimani A, and Clementi F. 2016. Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview. Int. Food Res. J. 23, 429–445.
Argyri AA, Zoumpopoulou G, Karatzas KAG, Tsakalidou E, Nychas GJE, Panagou EZ, and Tassou CC. 2013. Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests. Food Microbiol. 33, 282–291.
Aymerich T, Martín B, Garriga M, Vidal‐Carou MC, Bover‐Cid S, and Hugas M. 2006. Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages. J. Appl. Microbiol. 100, 40–49.
Ammor MS and May o B. 2007. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: an update. Meat Sci. 76, 138–146.
Aquilanti L, Garofalo C, Osimani A, and Clementi F. 2016. Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview. Int. Food Res. J. 23, 429–445.
Argyri AA, Zoumpopoulou G, Karatzas KAG, Tsakalidou E, Nychas GJE, Panagou EZ, and Tassou CC. 2013. Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests. Food Microbiol. 33, 282–291.
Aymerich T, Martín B, Garriga M, Vidal‐Carou MC, Bover‐Cid S, and Hugas M. 2006. Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages. J. Appl. Microbiol. 100, 40–49.
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