FOOD SCIENCE ›› 2025, Vol. 46 ›› Issue (6): 80-88.doi: 10.7506/spkx1002-6630-20240830-231

• Bioengineering • Previous Articles     Next Articles

Effect of Combination of Lactiplantibacillus plantarum IMAUJBP3 and Limosilactobacillus reuteri IMAUJBR3 on the Quality and Peptide Antioxidant Capacity of Fermented Lamb Sausages

XIA Lingyan, QIAN Min, XU Ye, CHENG Feng, WANG Daixun, ZHANG Kaiping, TIAN Jianjun, JIN Ye   

  1. (1. Integrated Research Base for Fresh Beef and Lamb Processing Technology of the Ministry of Agriculture and Rural Affairs, School of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; 2. Catering and Food Department of Inner Mongolia Business & Trade Vocational College, Hohhot 010070, China)
  • Online:2025-03-25 Published:2025-03-10

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Abstract: To investigate the effect of the combination of Lactiplantibacillus plantarum IMAUJBP3 and Limosilactobacillus reuteri IMAUJBR3 on the quality and peptide antioxidant capacity of fermented sausages, this study prepared fermented lamb sausages with a mixed culture of the two strains and evaluated it for quality indicators, flavor, peptide content, and antioxidant activity. The results indicated that the combination of lactic acid bacteria rapidly reduced the pH, water activity (aw), and moisture content of fermented sausages. A total of 24 substances with relative odor activity value (ROAV) > 1 such as ethyl butyrate, ethyl valerate, linalool, and trans-2-nonanal were found to play a dominant role in the flavor of fermented sausages. The combination of lactic acid bacteria significantly increased the peptide content and antioxidant activity of fermented sausages (P < 0.05). In summary, the combination of L. plantarum IMAUJBP3 and L. reuteri IMAUJBR3 can improve the quality, flavor, and peptide antioxidant activity of fermented lamb sausages to a certain extent.

Key words: lactic acid bacteria; combined effect; fermented lamb sausage; flavor; peptides; antioxidant

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