Resumen de Antioxidant Activities of Lactic Acid Bacteria for Quality Improvement of Fermented Sausage
Yulong Zhang, Ping Hu, Lijiao Lou, Jianlong Zhan, Min Fan, Dan Li, Qianwei Liao
Lactobacillus curvatus(SR6) and Lactobacillus paracasei(SR10‐1) were assessed for their antioxidant activities and inoculated into sausages to investigate their effects on quality during fermentation. The results showed that L. curvatusSR6 had better DPPH• scavenging activity (59.67% ± 6.68%) and reducing power (47.31% ± 4.62%) and L. paracaseiSR10‐1 had better OH• scavenging activity (285.67% ± 2.00%) and anti‐lipid peroxidation capacity (63.89% ± 0.93%). The superoxide dismutase activity of the cell culture fluid was greater than 47.00 U/mL, and the catalase activity of the cell‐free extracts was greater than 1.00 U/mL. In the sausage model, lactic acid bacteria rapidly became the dominant microflora and reduced the moisture content, water activity, nitrite, and pH. The bacteria significantly enhanced the antioxidant activity of the sausage extracts, which improved the sensory characteristics and safety of the sausages. These results illustrate that both strains have excellent antioxidant activities and can be used as antioxidant starters in fermented meat products. The study illustrated the antioxidant and antioxidase activities of Lactobacillus curvatusSR6 and Lactobacillus paracaseiSR10‐1 and demonstrated the changes in the quality characteristics and antioxidant activities of fermented sausages. The findings provide valuable information for the meat industry on the application of functional starters in fermented meat products.
