Effects of nisin and ε-polylysine on the microbial communities, biogenic amine formation and lipid oxidation in Chinese dry sausages
In order to provide a basis for understand the potential of nisin and ε-polylysine (ε-PL) single use on replace or reduce nitrite in dry cured meat products, this study evaluated the effect of nisin and ε-PL on the microbial communities, biogenic amine (BA) formation, and lipid oxidation during stor...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2022-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2022.2125586 |
| _version_ | 1811333287741751296 |
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| author | Huanhuan Li Lijun Chen Jin Zhang Ke Zhao Honggang Tang Lihong Chen |
| author_facet | Huanhuan Li Lijun Chen Jin Zhang Ke Zhao Honggang Tang Lihong Chen |
| author_sort | Huanhuan Li |
| collection | DOAJ |
| description | In order to provide a basis for understand the potential of nisin and ε-polylysine (ε-PL) single use on replace or reduce nitrite in dry cured meat products, this study evaluated the effect of nisin and ε-PL on the microbial communities, biogenic amine (BA) formation, and lipid oxidation during storage in Chinese dry sausages not packaged. Our results revealed that the total proportion of the potentially beneficial bacteria (Lactococcus, Pediococcus, and Staphylococcus) were 22.6%-34.8% in the control, 19.5%-48.2% in the nisin treatment, and 16.2% −22.4% in the ε-PL treatment. The ε-PL had significantly lower total biogenic amine concentrations before 10 days. Putrescine (67.1–275 mg/kg) and tyramine (30.4–216 mg/kg) are the two main BAs in all treatments of dry sausages. Staphylococcus, Proteus, Enterococcus, and Klebsiella were the main bacteria genera that had a significant (P < 0.05) positive correlation to BAs accumulations. Except for day 10, nisin and ε-PL treatments could significantly reduce lipid oxidation during storage. |
| first_indexed | 2024-04-13T16:50:20Z |
| format | Article |
| id | doaj.art-b4d710964b2e4092bbe86624156a37b0 |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-04-13T16:50:20Z |
| publishDate | 2022-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-b4d710964b2e4092bbe86624156a37b02022-12-22T02:38:58ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452022-12-0120131632610.1080/19476337.2022.2125586Effects of nisin and ε-polylysine on the microbial communities, biogenic amine formation and lipid oxidation in Chinese dry sausagesHuanhuan Li0Lijun Chen1Jin Zhang2Ke Zhao3Honggang Tang4Lihong Chen5Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, ChinaCollege of Chemistry and Biological Engineering, Hunan University of Science and Engineering, Yongzhou, ChinaInstitute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, ChinaInstitute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, ChinaInstitute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, ChinaInstitute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, ChinaIn order to provide a basis for understand the potential of nisin and ε-polylysine (ε-PL) single use on replace or reduce nitrite in dry cured meat products, this study evaluated the effect of nisin and ε-PL on the microbial communities, biogenic amine (BA) formation, and lipid oxidation during storage in Chinese dry sausages not packaged. Our results revealed that the total proportion of the potentially beneficial bacteria (Lactococcus, Pediococcus, and Staphylococcus) were 22.6%-34.8% in the control, 19.5%-48.2% in the nisin treatment, and 16.2% −22.4% in the ε-PL treatment. The ε-PL had significantly lower total biogenic amine concentrations before 10 days. Putrescine (67.1–275 mg/kg) and tyramine (30.4–216 mg/kg) are the two main BAs in all treatments of dry sausages. Staphylococcus, Proteus, Enterococcus, and Klebsiella were the main bacteria genera that had a significant (P < 0.05) positive correlation to BAs accumulations. Except for day 10, nisin and ε-PL treatments could significantly reduce lipid oxidation during storage.https://www.tandfonline.com/doi/10.1080/19476337.2022.2125586Dry-cured sausagesmicrobial profilebiogenic amineslipid oxidationEmbutidos curados en secoperfil microbiano |
| spellingShingle | Huanhuan Li Lijun Chen Jin Zhang Ke Zhao Honggang Tang Lihong Chen Effects of nisin and ε-polylysine on the microbial communities, biogenic amine formation and lipid oxidation in Chinese dry sausages CyTA - Journal of Food Dry-cured sausages microbial profile biogenic amines lipid oxidation Embutidos curados en seco perfil microbiano |
| title | Effects of nisin and ε-polylysine on the microbial communities, biogenic amine formation and lipid oxidation in Chinese dry sausages |
| title_full | Effects of nisin and ε-polylysine on the microbial communities, biogenic amine formation and lipid oxidation in Chinese dry sausages |
| title_fullStr | Effects of nisin and ε-polylysine on the microbial communities, biogenic amine formation and lipid oxidation in Chinese dry sausages |
| title_full_unstemmed | Effects of nisin and ε-polylysine on the microbial communities, biogenic amine formation and lipid oxidation in Chinese dry sausages |
| title_short | Effects of nisin and ε-polylysine on the microbial communities, biogenic amine formation and lipid oxidation in Chinese dry sausages |
| title_sort | effects of nisin and ε polylysine on the microbial communities biogenic amine formation and lipid oxidation in chinese dry sausages |
| topic | Dry-cured sausages microbial profile biogenic amines lipid oxidation Embutidos curados en seco perfil microbiano |
| url | https://www.tandfonline.com/doi/10.1080/19476337.2022.2125586 |
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