Microbial community changes induced by Pediococcus pentosaceus improve the physicochemical properties and safety in fermented tilapia sausage

文献类型： 外文期刊

第一作者： Li, Chunsheng

作者： Li, Chunsheng;Zhao, Yue;Wang, Yueqi;Li, Laihao;Yang, Xianqing;Chen, Shengjun;Zhao, Yongqiang;Zhou, Wenguo;Zhou, Wenguo

作者机构：

关键词： Fermented tilapia sausage; Pediococcus pentosaceus; Microbial community; Biogenic amines; Free amino acids; Correlation

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2021 年 147 卷

页码：

收录情况： SCI

摘要： Amine-negative lactic acid bacteria can prevent excess biogenic amines from accumulating in sausage. In this study, the amine-negative Pediococcus pentosaceus 30-7 and 30-15 with good fermentation properties and biogenic amine removal ability were isolated for tilapia sausage production. P. pentosaceus 30-7 improved the physical characteristics such as gel strength and hardness in tilapia sausage, while P. pentosaceus 30-15 significantly enhanced the contents of umami and sweet free amino acids. The microbial metabolic network revealed that the dominant microbial community in the fermentation process including Pediococcus and Lactococcus contributed to the physicochemical formation of sausage. The significant decrease of biogenic amine contents after addition of P. pentosaceus strains mainly resulted from their ability to remove biogenic amines and to inhibit the growth of amine-producing Enterobacter, Citrobacter, and Streptococcus. This study provides an effective method for directionally improving the physicochemical properties and safety in fermented tilapia sausage.

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