食品与发酵工业 >

2026 , Vol. 52 >Issue 9: 146 - 155

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043862

研究报告

嫩化增香乳酸菌的筛选及其在淘汰蛋鸡肉中的应用

  • 岳书华 ,
  • 张香美 ,
  • 肖文洋 ,
  • 侯玥 ,
  • 刘程鹏 ,
  • 张益德 ,
  • 郝建雄 ,
  • 景文权
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  • 1(河北经贸大学 生物科学与工程学院,河北 石家庄,050061)
    2(河北科技大学 食品与生物学院,河北 石家庄,050000)
    3(河北喜之郎食品有限公司,河北 保定,072650)
第一作者：硕士研究生(张香美教授为通信作者,E-mail:zxm_bio@126.com)

收稿日期: 2025-07-14

  修回日期: 2025-09-15

  网络出版日期: 2026-06-03

基金资助

河北省三期现代农业产业技术体系肉禽创新团队(HBCT2024270206);河北省三期现代农业产业技术体系蛋禽创新团队(HBCT2024260207);中央引导地方科技发展资金项目(246Z2808G)

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Screening of tenderizing and flavor-enhancing lactic acid bacteria and their application in spent laying hen meat

  • YUE Shuhua ,
  • ZHANG Xiangmei ,
  • XIAO Wenyang ,
  • HOU Yue ,
  • LIU Chengpeng ,
  • ZHANG Yide ,
  • HAO Jianxiong ,
  • JING Wenquan
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  • 1(College of Biological Science and Engineering, Hebei University of Economics and Business, Shijiazhuang 050061, China)
    2(School of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050000, China)
    3(Hebei Strong Group Co.Ltd., Baoding 072650, China)

Received date: 2025-07-14

  Revised date: 2025-09-15

  Online published: 2026-06-03

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摘要

为改善淘汰蛋鸡肉的品质,从传统发酵肉制品中以产酸能力和蛋白酶活性为指标筛选乳酸菌,并将其应用于淘汰蛋鸡肉的嫩化增香。结果发现,筛选得到2株产酸能力强及蛋白酶活性较高的菌株F17和G5,菌株产酸量分别为61.86、53.75 g/L,蛋白酶活力分别为35.84、33.14 U/mL,分别鉴定为戊糖片球菌(Pediococcus pentosaceus)和乳脂乳球菌(Lactococcus cremoris)。FG组(菌株F17和G5按体积比2∶1复配)与CK组(空白对照)相比,鸡肉剪切力降低48.73%,肌原纤维小片化指数增加62.13%,改善了鸡肉嫩度;3-羟基-2-丁酮及2-戊基呋喃等挥发性风味物质含量和可溶性肽含量与CK组和N组(嫩肉粉处理组)相比显著提升(P<0.05),增强了鸡肉的香气。SDS-PAGE结果显示,FG组大分子条带被降解,30 kDa以下小分子条带颜色加深。综上,筛选的戊糖片球菌F17与乳脂乳球菌G5复配发酵可用于淘汰蛋鸡肉的嫩化增香,具有较好的开发潜力。

关键词： 淘汰蛋鸡; 嫩化; 增香; 戊糖片球菌; 乳脂乳球菌

本文引用格式

岳书华 , 张香美 , 肖文洋 , 侯玥 , 刘程鹏 , 张益德 , 郝建雄 , 景文权 . 嫩化增香乳酸菌的筛选及其在淘汰蛋鸡肉中的应用[J]. 食品与发酵工业, 2026 , 52(9) : 146 -155 . DOI: 10.13995/j.cnki.11-1802/ts.043862

Abstract

To improve the quality of spent laying hen meat, lactic acid bacteria were screened from traditional fermented meat products based on acid-producing capacity and protease activity, and applied for tenderizing and flavor enhancement of spent laying hen meat.Two strains, F17 and G5, with strong acid-producing capacity and high protease activity were screened.The acid-producing capacity of these two strains were 61.86 and 53.75 g/L, respectively, with protease activity of 35.84 and 33.14 U/mL.They were identified as Pediococcus pentosaceus and Lactococcus cremoris, respectively.Compared with the CK group (blank control group), the FG group (mixed culture of F17 and G5 at a 2∶1 ratio) exhibited a 48.73% reduction in shear force and a 62.13% increase in MFI (myofibrillar fragmentation index), indicating improved chicken meat tenderness.The content of volatile flavour compounds (such as 3-hydroxy-2-butanone and 2-pentylfuran) and soluble peptide were significantly higher (P<0.05) in the FG group than in both the CK group and N group (tenderizer-treated group), enhancing the aroma of chicken meat.SDS-PAGE results revealed degradation of high-molecular-weight bands and intensified low-molecular-weight bands below 30 kDa in the FG group.In conclusion, the combined fermentation using the screened P.pentosaceus F17 and L.cremoris G5 demonstrates promising potential for tenderizing and flavor enhancement of spent laying hen meat.

Key words： spent laying hen; tenderize; aroma enhancement; Pediococcus pentosaceus; Lactococcus cremoris

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