崔巧燕, 李来好, 陈天玉, 陈胜军, 黄卉, 赵永强, 李春生. 植物乳植杆菌通过抑制蛋白水解改善罗非鱼发酵鱼糜凝胶强度[J]. 南方水产科学. DOI: 10.12131/20240060
引用本文: 崔巧燕, 李来好, 陈天玉, 陈胜军, 黄卉, 赵永强, 李春生. 植物乳植杆菌通过抑制蛋白水解改善罗非鱼发酵鱼糜凝胶强度[J]. 南方水产科学. DOI: 10.12131/20240060
CUI Qiaoyan, LI Laihao, CHEN Tianyu, CHEN Shengjun, HUANG Hui, ZHAO Yongqiang, LI Chunsheng. Improvement of gel strength of fermented tilapia surimi by Lactiplantibacillus plantarum through inhibition of protein hydrolysis[J]. South China Fisheries Science. DOI: 10.12131/20240060
Citation: CUI Qiaoyan, LI Laihao, CHEN Tianyu, CHEN Shengjun, HUANG Hui, ZHAO Yongqiang, LI Chunsheng. Improvement of gel strength of fermented tilapia surimi by Lactiplantibacillus plantarum through inhibition of protein hydrolysis[J]. South China Fisheries Science. DOI: 10.12131/20240060

植物乳植杆菌通过抑制蛋白水解改善罗非鱼发酵鱼糜凝胶强度

Improvement of gel strength of fermented tilapia surimi by Lactiplantibacillus plantarum through inhibition of protein hydrolysis

  • 摘要: 利用微生物发酵能有效改善淡水鱼鱼糜的凝胶强度。罗非鱼鱼糜的凝胶强度低且在加工过程中易出现凝胶劣化。为开发高品质的罗非鱼发酵鱼糜制品,以植物乳植杆菌 (Lactiplantibacillus plantarum) 为发酵菌株,探究了加菌发酵对罗非鱼发酵鱼糜凝胶强度的影响。结果表明,加菌发酵能够显著改善罗非鱼发酵鱼糜的凝胶强度,降低大部分游离氨基酸以及总氨基酸含量。采用16S rRNA高通量测序技术研究加菌发酵对罗非鱼发酵鱼糜中微生物菌群的影响,结果显示,加菌发酵鱼糜中乳植杆菌一直为优势菌属,到发酵末期增加至63.71%,而其他腐败微生物菌属的丰度显著下降,同时菌落总数明显低于自然发酵鱼糜。构建了不同发酵时期的相关性网络图,结果表明在整个发酵期凝胶强度与菌落总数和总氨基酸含量呈显著负相关,仅乳植杆菌与菌落总数和总氨基酸含量呈显著负相关,而与凝胶强度呈显著正相关。研究表明,植物乳植杆菌可以通过抑制腐败微生物的生长以及对蛋白的水解作用来改善罗非鱼发酵鱼糜的凝胶强度。植物乳植杆菌可以作为专用发酵剂开发高品质罗非鱼鱼糜发酵制品。

     

    Abstract: Microbial fermentation can effectively improve the gel strength of freshwater fish surimi. Tilapia surimi has low gel strength and is prone to gel deterioration during processing. In order to develop high-quality fermented surimi products from tilapia we used Lactiplantibacillus plantarum as a fermentation strain to explore the effect of strain addition on the gel strength of fermented surimi. After adding fermentation strain, the gel strength of fermented surimi was significantly improved, while the contents of most free amino acids and total amino acids significantly decreased. The effect of strain addition on the microbial community in the fermented surimi was studied by 16S rRNA gene high-throughput sequencing. During fermentation with strain, Lactiplantibacillus remained to be the dominant genus, increasing to 63.71% at the end of fermentation, while the abundance of other spoilage microorganisms was significantly inhibited. Besides, the total plate count in the fermented surimi was significantly lower than that in the naturally fermented surimi. The correlation network maps in different fermentation stages show that the gel strength was significantly negatively correlated with the total plate count and total amino acid content during the whole fermentation period. Only Lactiplantibacillus was significantly negatively correlated with the total plate count and total amino acid content but was positively correlated with gel strength. The results indicate that the improved gel strength mainly results from the inhibited growth of spoilage microorganisms and hydrolysis of surimi proteins by L. plantarum. L. plantarum can be used as a special starter to develop the fermented tilapia surimi products with high quality.

     

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