Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages
This study was conducted to screen the lactic acid bacteria (LAB) with admirable technological properties and high protease activity from traditional Chinese fermented sausages, and to investigate the effects of LAB on the antioxidant activity of peptides of fermented sausages. Seven strains were ob...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2019-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2019.1583687 |
| _version_ | 1811196642548776960 |
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| author | Chen-Chen Cao Mei-Qin Feng Jian Sun Xing-Lian Xu Guang-Hong Zhou |
| author_facet | Chen-Chen Cao Mei-Qin Feng Jian Sun Xing-Lian Xu Guang-Hong Zhou |
| author_sort | Chen-Chen Cao |
| collection | DOAJ |
| description | This study was conducted to screen the lactic acid bacteria (LAB) with admirable technological properties and high protease activity from traditional Chinese fermented sausages, and to investigate the effects of LAB on the antioxidant activity of peptides of fermented sausages. Seven strains were obtained from 133 LAB isolates. They complied with the criteria of meat starter cultures with high proteolytic activity. These strains were analyzed by API and sequence analysis of 16S rRNA to identify the five strains of Lactobacillus plantarum, one strain of L. fermentum, and one strain of L. pentosus. Furthermore, L. plantarum CD101 was inoculated with fermented sausages. LC-MS/MS was used to analyze the peptide composition. Compared with control group, using L. plantarum CD101 as starter cultures (Group L) led to a significant increase (P < 0.05) in antioxidant activity. The relative content of most peptides in Group L samples was largely higher than that in control samples. |
| first_indexed | 2024-04-12T01:02:24Z |
| format | Article |
| id | doaj.art-8f83914777924d52b4b40be9eb0fada6 |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-04-12T01:02:24Z |
| publishDate | 2019-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-8f83914777924d52b4b40be9eb0fada62022-12-22T03:54:24ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452019-01-0117134735410.1080/19476337.2019.15836871583687Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausagesChen-Chen Cao0Mei-Qin Feng1Jian Sun2Xing-Lian Xu3Guang-Hong Zhou4Nanjing Agricultural UniversityJinling Institute of TechnologyNanjing Agricultural UniversityNanjing Agricultural UniversityNanjing Agricultural UniversityThis study was conducted to screen the lactic acid bacteria (LAB) with admirable technological properties and high protease activity from traditional Chinese fermented sausages, and to investigate the effects of LAB on the antioxidant activity of peptides of fermented sausages. Seven strains were obtained from 133 LAB isolates. They complied with the criteria of meat starter cultures with high proteolytic activity. These strains were analyzed by API and sequence analysis of 16S rRNA to identify the five strains of Lactobacillus plantarum, one strain of L. fermentum, and one strain of L. pentosus. Furthermore, L. plantarum CD101 was inoculated with fermented sausages. LC-MS/MS was used to analyze the peptide composition. Compared with control group, using L. plantarum CD101 as starter cultures (Group L) led to a significant increase (P < 0.05) in antioxidant activity. The relative content of most peptides in Group L samples was largely higher than that in control samples.http://dx.doi.org/10.1080/19476337.2019.1583687lactic acid bacteriafermented sausagestechnological propertiesproteolytic activityantioxidant activity |
| spellingShingle | Chen-Chen Cao Mei-Qin Feng Jian Sun Xing-Lian Xu Guang-Hong Zhou Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages CyTA - Journal of Food lactic acid bacteria fermented sausages technological properties proteolytic activity antioxidant activity |
| title | Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages |
| title_full | Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages |
| title_fullStr | Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages |
| title_full_unstemmed | Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages |
| title_short | Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages |
| title_sort | screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages |
| topic | lactic acid bacteria fermented sausages technological properties proteolytic activity antioxidant activity |
| url | http://dx.doi.org/10.1080/19476337.2019.1583687 |
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