生物膜型乳酸菌在香肠中的发酵特性

Fermentation Characteristics of Biofilm-forming Lactic Acid Bacteria in Sausages

摘要:

【目的】解决发酵香肠工艺中有害菌控制难题，通过优化植物乳植杆菌（Lactiplantibacillus plantarum，L. plantarum）JB1的生物膜形成条件，提升生物膜态植物乳植杆菌JB1在低温发酵香肠环境中的竞争力，同时系统评估生物膜态植物乳植杆菌JB1对香肠品质和安全性的调控作用，为研制高稳定性益生菌制剂提供工艺参数和理论支持。【方法】采用单因素试验与正交试验，研究温度、pH、碳源、氮源、金属离子及缓冲盐对生物膜态植物乳植杆菌JB1的交互作用；通过发酵香肠模型对比生物膜态菌株与游离态菌株对香肠微生物群落、生物胺、蛋白质水解度及感官指标的影响。【结果】植物乳植杆菌JB1生物膜形成的最佳条件为温度37 ℃、pH 6.5；最优培养基成分为麦芽糖35 g/L、胰蛋白胨5 g/L、锰离子0.2 g/L、磷酸氢二钾质量分数1.0%；在此条件下，生物膜形成能力较原MRS培养基对照组提高了43.9%（P<0.05）。香肠发酵4 d时，与游离态植物乳植杆菌JB1组相比，生物膜态植物乳植杆菌JB1组产生的乳酸质量分数增加了8.5%，肠杆菌数量减少了16.5%，总生物胺质量分数降低了7.7%；同时显著提高了蛋白质水解度，增加了小肽和游离氨基酸态氮的质量分数；香肠红度升高，亮度与黄度降低。【结论】多种因素的协同作用是植物乳植杆菌JB1生物膜高效形成的关键。生物膜技术可有效应对香肠发酵阶段的安全风险，为功能性发酵肉制品的开发提供了新的解决方案。

Abstract:

[Objective] To address the challenge of controlling harmful bacteria during the fermentation process of sausages, this study optimized the biofilm formation conditions of Lactiplantibacillus plantarum (L. plantarum) JB1 to enhance its competitive advantage in the low-temperature fermentation environment of sausages. Furthermore, this study systematically evaluated the regulatory role of the biofilm-forming L. plantarum JB1 in the quality and safety of sausages, aiming to provide process parameters and a theoretical basis for the development of high-stability probiotic formulations. [Method]Single-factor and orthogonal experiments were conducted to quantify the effects of the interactions between temperature, pH, carbon source, nitrogen source, metal ions, and buffer salts on the biofilm-forming L. plantarum JB1. A sausage fermentation model was employed to evaluate the effects of free-cell and biofilm-forming L. plantarum JB1 on microbial communities, biogenic amines, free protein hydrolysis, and sensory indicators of sausages. [Result] The optimal conditions for the biofilm formation of L. plantarum JB1 were a temperature of 37 ℃ and pH 6.5. The optimal culture medium was composed of 35 g/L maltose, 5 g/L peptone, 0.2 g/L Mn²⁺, and mass fraction 1.0% K₂HPO₄. Under these conditions, the biofilm formation of L. plantarum JB1 increased by 43.9% compared with that in the control group using the original MRS medium (P<0.05). In the 4 d fermentation of sausages, compared with the free-cell L. plantarum JB1, the biofilm-forming L. plantarum JB1 increased the lactic acid mass fraction by 8.5%, reduced the Enterobacteriaceae count by 16.5%, and decreased the total biogenic amine mass fraction by 7.7%. Moreover, it enhanced protein hydrolysis, resulting in increased mass fractions of small peptides and free amino nitrogen. In addition, the biofilm-forming L. plantarum JB1 increased the redness and decreased the lightness and yellowness of sausages. [Conclusion] Multi-factor synergistic regulation is key to the biofilm formation of L.plantarum JB1. Biofilm technology can specifically address safety risks during the fermentation stage, providing a new solution for the development of functional fermented meat products.