Influence of Lactobacillus plantarum on managing lipolysis and flavor generation of Staphylococcus xylosus and Saccharomyces cerevisiae in fish paste
2021
Li, Lin | Xu, Yanshun
To investigate the influence of Lactobacillus plantarum on managing lipolysis and flavor generation of Staphylococcus xylosus and Saccharomyces cerevisiae, three strains, Lactobacillus plantarum 120 (Lp-120), Staphylococcus xylosus 135 (Sx-135) and Saccharomyces cerevisiae 31 (Sc-31), isolated from traditional fermented fish were cocultured in fish paste with and without the addition of tert-butylhydroquinone (TBHQ). For comparison, the groups without inoculation of Lp-120 were acidified by glucono-delta-lactone (GDL) to exclude the effect of acidogenesis by Lp-120. The results showed that Sx-31 exhibited the highest liberation of FFAs at 4911 mg/kg dry matter (DM), followed by Sx-135 (4661 mg/kg DM) under monoculture and acidic conditions. However, when co-inoculated with Lp-120, although the growth of Sc-31 was slightly promoted, its lipolytic activity declined dramatically as evidenced by the lowest FFA concentration of 3414 mg/kg DM, accompanied by decreased free fatty acid (FFA) oxidation. Furthermore, when cocultured with Lp-120, the growth of Sx-135 was remarkably inhibited, and the release of FFAs (3984 mg/kg DM) also showed a moderate decline, but FFA oxidation was at the highest level. The results suggested that during fermentation of fish with the mixed-culture of the three strains, the liberation and oxidation of FFAs mainly resulted from Staphylococcus xylosus, followed by Saccharomyces cerevisiae. However, Lactobacillus plantarum inhibited the lipolysis and flavor generation caused by Staphylococcus xylosus and Saccharomyces cerevisiae, especially Saccharomyces cerevisiae.
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