Role of Lactobacillus plantarum with antioxidation properties on Chinese sausages

Excessive protein and lipid oxidation can lead to the deterioration of sausage quality, especially flavour. Functional starter culture increases their attractiveness through sensory qualities and a potential healthpromoting effect. It was investigated that Lactobacillus plantarum (L.plantarum) strains with antioxidation properties effected on the flavour and oxidation of fermented sausage in the study. The group treated with natural fermentation was used to as control (control group). Results showed that P3 and P3-M2 had the ability of reducing lipid and protein oxidation during fermentation. The increase of lipoxygenase activity and thiobarbituric acid reactive substances (TBARs) values were retarded. Sulfhydryl group contents were significantly higher than those in the control. Furthermore, changes in protein bands were confirmed with the less protein oxidation with P3-M2 than P3 and the control. Accordingly, strain P3 and P3-M2 significantly enhanced the types and relative contents of esters after fermented, indicating that strain P3 and P3-M2 contributed to the production of flavour substances. These results revealed that L.plantarum strains with antioxidation properties were a promising approach in inhibiting lipid and protein oxidation of Chinese sausage, maintaining the stable natural structure of protein, simultaneously improve the quality of sausage and promote the sausage to form a better flavour.