Abstract：The effect of different starter cultures and processing conditions on the antibacterial properties of fermented beef flavorings (FBF) was studied in this investigation. Staphylococcus aureus, Salmonella typhimurium, Pseudomonas aeruginosa, Escherichia coli, Salmonella paratyphi B were used as target bacteria, and 10% FBF was added to the target bacteria, which were then cultured for 12 hours (37 ℃). The percentage of inhibition of bacterial growth was calculated from optical density at 600 nm (OD600 nm). Three experimental groups were designed: control (pressurized hot water extraction of powdered bones with attached meat followed by enzymatic hydrolysis and Maillard reaction), reaction Ⅰ (pressurized hot water extraction followed by enzymatic hydrolysis and fermentation with mixed or pure cultures of 15 commercial strains, and reaction Ⅱ (pressurized hot water extraction followed by enzymatic hydrolysis, fermentation and Maillard reaction). The results showed that the antimicrobial activity of FBF prepared by different processes was in the following decreasing order: reaction Ⅱ > reaction Ⅰ > control. The control had no antimicrobial activity against P. Aeruginoosa or S. paratyphi B, and it showed the highest percentage inhibition against E. coli (61%), followed by S. aureus (20%) and S. typhimurium (11%). FBF produced by reaction Ⅰ had no inhibitory effect against P. Aeruginoosa, while the inhibitory effect against four other target bacteria was increased as compared with the control; the percentage of inhibition of S. typhimurium by FBF fermented by Lactobacillus sake was up to 55%. Fifteen FBFs obtained from reaction Ⅱ showed strong antimicrobial activity against all target bacteria. FBF fermented by Lactobacillus sake exhibited a percentage inhibition of 85% and 53% against S. typhimurium and E. coli, respectively. The percentage of inhibition of FBF fermented by WBL-45 was as high as 100% for E. coli and 85% for S. paratyphi B. Finally, WBL-45 and Lactobacillus sake were selected as appropriate starter cultures for FBF, and FBF with strong antibacterial activity was prepared by pressurized hot water extraction followed by enzymatic hydrolysis, fermentation and Maillard reaction.
吴晨燕，樊晓盼，李秀明，王 洋，马俪珍. 不同发酵剂和工艺环节对发酵牛肉调味基料抑菌性的影响[J]. 肉类研究, 2019, 33(1): 25-30.
WU Chenyan, FAN Xiaopan, LI Xiuming, WANG Yang, MA Lizhen. Effect of Different Starter Cultures and Processing Stages on Bacteriostatic Properties of Fermented Beef Flavoring. Meat Research, 2019, 33(1): 25-30.
2019, Vol. 33 
