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Study on the safety and excellent probiotic properties of fermentation strains isolated from traditional dry-cured duck for starter development

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Food Bioscience 2023年第1期51卷 355-365页

作者： Xiao-min Li Jie-ying Deng Wen Nie Cong Li Bao-cai Xu China Light Industry Key Laboratory of Meat Microbial Control and Utilization Hefei University of TechnologyHefei230009China School of Food and Biological Engineering Hefei University of TechnologyHefei230601China Engineering Research Center of Bio-process Ministry of EducationHefei University of TechnologyHefei230601China

The indigenous starter cultures isolated from fermented food can compete with spoilage and pathogenic bacteria and improve the flavor and organoleptic properties of *** purposes of this work were to screen and assess the safety,potential probiotic,and fermentation properties of indigenous starter cultures isolated from dry-cured *** properties of indigenous starter cultures were investigated by antibiotic resistance,virulence genes,in vivo toxicity,simulated gastrointestinal,adhesion capacity to Caco-2 cells,inoculation fermentation,***,six strains were isolated and identified,including Lactobacillus sakei D15,Weissella hellenica D20,Lactobacillus curvatus D2,Staphylococcus simulans D12,Staphylococcus equorum D19,and Staphylococcus edaphicus *** obtained strains showed high ***,most strains displayed excellent probiotic properties,including tolerance to lower pH,lysozyme,bile salt,and a high survival rate of the simulated gastrointestinal *** adhesion ability of strain cells to Caco-2 cells was 9.22%-14.21%.And the probiotic properties of strains can be strengthened by the expression of specific *** inoculation with the isolated strains(LS-D15,LC-D2 and SS-D12)could contribute to the formation of volatile flavor compounds in ***,results demonstrated that strains possessed excellent safety and probiotic properties,and can be used as starter cultures to enhance the quality and flavor of the dry-cured duck.

关键词： indigenous starter culture Selection Safety Probiotic properties Fermentation properties

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