A strain of Pediococcus pentosaceae r1 with in vitro antioxidant activity and its application as an antioxidant in fermented meat products

Abstract

The invention relates to a Pediococcus pentosaceus R1 strain with in-vitro antioxidation activity and application thereof as an antioxidant in fermented meat products, belonging to the technical field of microbes. The Pediococcus pentosaceus R1 is collected at China General Microbiological Culture Collection Center (CGMCC), wherein the culture collection number is CGMCC No.9171, the collection date is May 16th, 2014, and the classification designation is Pediococcus pentosaceus. The Pediococcus pentosaceus R1 has favorable antioxidation activity in in-vitro antioxidation tests; the complete cell and intracellular extract have high capacity for removing hydroxy free radicals, and can inhibit the lipids from peroxidation; and the cell surface substances have antioxidation activity. Therefore, the Pediococcus pentosaceus R1 can be used as an antioxidant in fermented meat products to postpone the product deterioration caused by oxidation in the fermentation and storage process, thereby reducing the consumption of the antioxidant.

Description

technical field [0001] The invention belongs to the technical field of microbes, and relates to a strain of Pediococcus pentosaceae screened from air-dried sausage and having antioxidant activity and its application as an antioxidant in fermented meat products. Background technique [0002] Lactic acid bacteria are one of the most common microorganisms in fermented meat products. They can reduce the pH value of meat products, improve the tissue structure, promote the formation of flavor, and at the same time inhibit the growth of spoilage bacteria, ensuring the safety of fermented meat products. In order to obtain excellent strains as a starter, scholars at home and abroad have carried out more research on these aspects. However, the fat of fermented meat products will undergo oxidative rancidity during storage, which is one of the main reasons for its quality deterioration. Antioxidants currently used in fermented meat products such as Butylated Hydroxyanisole (BHA), 2,6-D...

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Problems solved by technology

However, the fat of fermented meat products will undergo oxidative rancidity during storage, which is one of the main reasons for its quality deterioration

Antioxidants currently used in fermented meat products such as Butylated Hydroxyanisole (BHA), 2,6-Di-tert-butyl-4-methylphenol (BHT), Tert-Butylhydroquinone (TBHQ) , propyl gallate (PG) and VE to delay the oxidative deterioration of meat products, but some antioxidants have high cost of use and weak antioxidant capacity. In addition, toxicology studies have shown that some antioxidants have potential safety hazards

Therefore, it is another effective way to solve the oxidative deterioration of meat products to obtain meat product starters with antioxidant activity, but there are few studies on the antioxidant activity of lactic acid bacteria in fermented meat products

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