Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage model

The lactic acid bacteria Pediococcus pentosaceus, Lactobacillus curvatus, Lactobacillus brevis, and Lactobacillus fermentum isolated from Harbin dry sausage were evaluated for their potential antioxidant activity. The in vitro results showed that P. pentosaceus had the strongest H2O2 resistance, rad...

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Veröffentlicht in:	Meat science 2015-12, Vol.110, p.180-188
Hauptverfasser:	Chen, Qian, Kong, Baohua, Sun, Qinxiu, Dong, Fujia, Liu, Qian
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidant potential Antioxidants - physiology Hydrogen Peroxide In vitro Lactic acid bacteria Lactobacillus - classification Lactobacillus - physiology Lipid oxidation Lipid Peroxidation Meat Products - microbiology Pediococcus - classification Pediococcus - physiology Protein oxidation Volatile compounds
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Zusammenfassung:	The lactic acid bacteria Pediococcus pentosaceus, Lactobacillus curvatus, Lactobacillus brevis, and Lactobacillus fermentum isolated from Harbin dry sausage were evaluated for their potential antioxidant activity. The in vitro results showed that P. pentosaceus had the strongest H2O2 resistance, radical scavenging activity, reducing power, and inhibition of lipid peroxidation (P
ISSN:	0309-1740 1873-4138
DOI:	10.1016/j.meatsci.2015.07.021