Effects of Lactobacillus plantarum NJAU-01 on the protein oxidation of fermented sausage

摘要

This study was conducted to investigate the effects of Lactobacillus plantarum NJAU-01 isolated from Chinese drycured ham (Jinhua ham) on the regulation of protein oxidation of fermented sausages. Fermented sausages were prepared with different concentrations of L. plantarum NJAU-01 (10(5) CFU/g, 10(7) CFU/g and 10(9) CFU/g), and the commercial strain was used as positive control. The results showed that L. plantarum NJAU-01 at 10(7) CFU/g and 10(9) CFU/g significantly lowered the protein carbonyl content and protein surface hydrophobicity compared with the control (P 0.05). The total sulfhydryl contents in L. plantarum NJAU-01 groups were significantly higher than that of the group without starter culture (P 0.05). Significant changes were found in sarcoplasmic protein bands within 130-250 kDa, 100-130 kDa and 25-35 kDa during sausage fermentation (P 0.05). Our data suggest that L. plantarum NJAU-01 has the potential to be an antioxidant starter culture in fermented sausages.