期刊
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
卷 58, 期 3, 页码 931-939出版社
SPRINGER INDIA
DOI: 10.1007/s13197-020-04607-y
关键词
Bacterial community diversity; Food safety; High-throughput sequencing; Microbial quality; Starter culture
资金
- National Natural Science Foundation of China [31772093]
- Sichuan Science and Technology Research Project [2020YFS0504]
The starter culture composed of Lactobacillus sakei, Pediococcus pentosaceus, Staphylococcus xylosus, and Staphylococcus carnosus at a ratio of 1:1:1:1 significantly decreased histamine accumulation in Chinese Cantonese sausages, improving microbial quality and food safety.
Effects of starter culture composed ofLactobacillus sakei,Pediococcus pentosaceus,Staphylococcus xylosusandStaphylococcus carnosusat the ratios (w/w) of 1:1:1:1 on bacterial community diversity and food safety of Chinese Cantonese sausages were demonstrated by high-throughput sequencing technology. At genus level, spoilage organisms and pathogenic bacteria such asVibriospp.,Acinetobacterspp.,Enterobacterspp.,Yersiniaspp. accounted for 54.13%, 10.01%, 6.94% and 5.35% of bacterial in the initial fermentation of spontaneous sausage, and the dominant bacteria ofLactobacillusspp. reached 84.61% on day 20. Accordingly, the total proportion ofPediococcusspp.,Lactobacillusspp. andStaphylococcusspp. were present higher than 98% during fermentation in fermented sausage by starter culture inoculation, andPediococcusspp. was dominant genus and increased from 53.53 to 74.09% during whole fermentation process. Moreover, the histamine accumulation was lower 84.17% in sausage fermented by starter culture inoculation than that of spontaneous sausage, suggesting that starter culture could decrease histamine accumulation of sausages significantly (P < 0.01). These results revealed that the starter culture inoculation was conducive to improve the microbial quality and food safety of Chinese Cantonese sausages.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据