Novel insight into the formation and improvement mechanism of physical property in fermented tilapia sausage by cooperative fermentation of newly isolated lactic acid bacteria based on microbial contribution
文献类型： 外文期刊
作者： Cui, Qiaoyan 1 ; Li, Laihao 2 ; Huang, Hui 2 ; Yang, Yanping 1 ; Chen, Shengjun 2 ; Li, Chunsheng 2 ;
作者机构： 1.Minist Agr & Rural Affairs, Key Lab Refrigerat & Conditioning Aquat Prod Proc, Xiamen 361022, Peoples R China
2.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Minist Agr & Rural Affairs, Key Lab Aquat Prod Proc,Natl R&D Ctr Aquat Prod Pr, Guangzhou 510300, Peoples R China
3.Anjoy Foods Grp Co Ltd, Key Lab Refrigerat & Conditioning Aquat Prod Proc, Xiamen 361022, Fujian, Peoples R China
关键词： Tilapia sausage; Cooperative fermentation; Gel strength; Texture
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）
ISSN： 0963-9969
年卷期： 2024 年 187 卷
页码：
收录情况： SCI
摘要： Single starter can hardly elevate the gel property of fermented freshwater fish sausage. In this work, in order to improve the physical properties of tilapia sausage, two newly isolated strains of lactic acid bacteria (LAB), Latilactobacillus sakei and Pediococcus acidilactici were used for cooperative fermentation of tilapia sausage, followed by the revelation of their formation mechanisms during cooperative fermentation and their improvement mechanisms after comparison with natural fermentation. Both strains, especially L. sakei possessed good growth, acidification ability, and salt tolerance. The gel strength, hardness, springiness, chewiness, whiteness, acidification, and total plate count significantly elevated during cooperative fermentation with starters. Pediococcus, Acinetobacter, and Macrococcus were abundant before fermentation, while Latilactobacillus quickly occupied the dominant position after fermentation for 18-45 h with the relative abundance over 51.5 %. The influence of each genus on the physical properties was calculated through the time-dimension and group-dimension correlation networks. The results suggested that the increase of Latilactobacillus due to the good growth and metabolism of L. sakei contributed the most to the formation and improvement of gel strength, texture properties, color, acidification, and food safety of tilapia sausage after cooperative fermentation. This study provides a novel analysis method to quantitatively evaluate the microbial contribution on the changes of various properties. The cooperative fermentation of LAB can be used for tilapia sausage fermentation to improve its physical properties.
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