The Effect of <i>Lactiplantibacillus plantarum</i> x3-2b Bacterial Powder on the Physicochemical Quality and Biogenic Amines of Fermented Lamb Jerky
In this study, a protective agent was added to prepare a high-activity <i>Lactiplantibacillus plantarum</i> x3-2b bacterial powder as a fermentation agent and explore its effect on the physicochemical quality, biogenic amines, and flavor of fermented lamb jerky. A composite protective ag...
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| Jezik: | English |
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MDPI AG
2023-11-01
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| Serija: | Foods |
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| Online pristup: | https://www.mdpi.com/2304-8158/12/22/4147 |
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| author | Xiaotong Li Guanhua Hu Xueying Sun Erke Sun Yue Zhang Yancheng Zhong Lin Su Ye Jin Fan Yang Lihua Zhao |
| author_facet | Xiaotong Li Guanhua Hu Xueying Sun Erke Sun Yue Zhang Yancheng Zhong Lin Su Ye Jin Fan Yang Lihua Zhao |
| author_sort | Xiaotong Li |
| collection | DOAJ |
| description | In this study, a protective agent was added to prepare a high-activity <i>Lactiplantibacillus plantarum</i> x3-2b bacterial powder as a fermentation agent and explore its effect on the physicochemical quality, biogenic amines, and flavor of fermented lamb jerky. A composite protective agent, composed of 15% skim milk powder and 10% trehalose, was used, and bacterial mud was mixed with the protective agent at a 1:1.2 mass ratio. The resulting freeze-dried bacterial powder achieved a viable count of 5.1 lg CFU/g with a lyophilization survival rate of 87.58%. Scanning electron microscopy revealed enhanced cell coverage by the composite protective agent, maintaining the cell membrane’s integrity. Inoculation with x3-2b bacterial powder increased the pH and the reduction in a<sub>w</sub>, enhanced the appearance and texture of fermented lamb jerky, increased the variety and quantity of flavor compounds, and reduced the accumulation of biogenic amines (phenethylamine, histamine, and putrescine). This research provides a theoretical basis for improving and regulating the quality of lamb jerky and establishes a foundation for the development of bacterial powder for the commercial fermentation of meat products. |
| first_indexed | 2024-03-09T16:50:07Z |
| format | Article |
| id | doaj.art-ac25361b85f841f2bc5e7beedcd49811 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T16:50:07Z |
| publishDate | 2023-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ac25361b85f841f2bc5e7beedcd498112023-11-24T14:42:13ZengMDPI AGFoods2304-81582023-11-011222414710.3390/foods12224147The Effect of <i>Lactiplantibacillus plantarum</i> x3-2b Bacterial Powder on the Physicochemical Quality and Biogenic Amines of Fermented Lamb JerkyXiaotong Li0Guanhua Hu1Xueying Sun2Erke Sun3Yue Zhang4Yancheng Zhong5Lin Su6Ye Jin7Fan Yang8Lihua Zhao9Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, ChinaDepartment of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, ChinaDepartment of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, ChinaDepartment of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, ChinaDepartment of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, ChinaBeijing Tongzhou District Health Commission, Beijing 101100, ChinaDepartment of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, ChinaDepartment of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, ChinaOrdos Vocational College of Eco-Environment, Kangbashi District, Ordos 017010, ChinaDepartment of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, ChinaIn this study, a protective agent was added to prepare a high-activity <i>Lactiplantibacillus plantarum</i> x3-2b bacterial powder as a fermentation agent and explore its effect on the physicochemical quality, biogenic amines, and flavor of fermented lamb jerky. A composite protective agent, composed of 15% skim milk powder and 10% trehalose, was used, and bacterial mud was mixed with the protective agent at a 1:1.2 mass ratio. The resulting freeze-dried bacterial powder achieved a viable count of 5.1 lg CFU/g with a lyophilization survival rate of 87.58%. Scanning electron microscopy revealed enhanced cell coverage by the composite protective agent, maintaining the cell membrane’s integrity. Inoculation with x3-2b bacterial powder increased the pH and the reduction in a<sub>w</sub>, enhanced the appearance and texture of fermented lamb jerky, increased the variety and quantity of flavor compounds, and reduced the accumulation of biogenic amines (phenethylamine, histamine, and putrescine). This research provides a theoretical basis for improving and regulating the quality of lamb jerky and establishes a foundation for the development of bacterial powder for the commercial fermentation of meat products.https://www.mdpi.com/2304-8158/12/22/4147functional starterprotective agentfermented meat productphysicochemical qualitysafety |
| spellingShingle | Xiaotong Li Guanhua Hu Xueying Sun Erke Sun Yue Zhang Yancheng Zhong Lin Su Ye Jin Fan Yang Lihua Zhao The Effect of <i>Lactiplantibacillus plantarum</i> x3-2b Bacterial Powder on the Physicochemical Quality and Biogenic Amines of Fermented Lamb Jerky Foods functional starter protective agent fermented meat product physicochemical quality safety |
| title | The Effect of <i>Lactiplantibacillus plantarum</i> x3-2b Bacterial Powder on the Physicochemical Quality and Biogenic Amines of Fermented Lamb Jerky |
| title_full | The Effect of <i>Lactiplantibacillus plantarum</i> x3-2b Bacterial Powder on the Physicochemical Quality and Biogenic Amines of Fermented Lamb Jerky |
| title_fullStr | The Effect of <i>Lactiplantibacillus plantarum</i> x3-2b Bacterial Powder on the Physicochemical Quality and Biogenic Amines of Fermented Lamb Jerky |
| title_full_unstemmed | The Effect of <i>Lactiplantibacillus plantarum</i> x3-2b Bacterial Powder on the Physicochemical Quality and Biogenic Amines of Fermented Lamb Jerky |
| title_short | The Effect of <i>Lactiplantibacillus plantarum</i> x3-2b Bacterial Powder on the Physicochemical Quality and Biogenic Amines of Fermented Lamb Jerky |
| title_sort | effect of i lactiplantibacillus plantarum i x3 2b bacterial powder on the physicochemical quality and biogenic amines of fermented lamb jerky |
| topic | functional starter protective agent fermented meat product physicochemical quality safety |
| url | https://www.mdpi.com/2304-8158/12/22/4147 |
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