Lactobacillus curvatus (SR6) and Lactobacillus paracasei (SR10-1) were assessed for their antioxidant activities and inoculated into sausages to investigate their effects on quality during fermentation. The results showed that L. curvatus SR6 had better DPPH• scavenging activity (59.67% ± 6.68%) and reducing power (47.31% ± 4.62%) and L. paracasei SR10-1 had better OH• scavenging activity (285.67% ± 2.00%) and anti-lipid peroxidation capacity (63.89% ± 0.93%). The superoxide dismutase activity of the cell culture fluid was greater than 47.00 U/mL, and the catalase activity of the cell-free extracts was greater than 1.00 U/mL. In the sausage model, lactic acid bacteria rapidly became the dominant microflora and reduced the moisture content, water activity, nitrite, and pH. The bacteria significantly enhanced the antioxidant activity of the sausage extracts, which improved the sensory characteristics and safety of the sausages. These results illustrate that both strains have excellent antioxidant activities and can be used as antioxidant starters in fermented meat products. PRACTICAL APPLICATION The study illustrated the antioxidant and antioxidase activities of Lactobacillus curvatus SR6 and Lactobacillus paracasei SR10-1 and demonstrated the changes in the quality characteristics and antioxidant activities of fermented sausages. The findings provide valuable information for the meat industry on the application of functional starters in fermented meat products.

中文翻译：

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乳酸菌的抗氧化活性对发酵香肠品质的改进

评估弯曲乳杆菌 (SR6) 和副干酪乳杆菌 (SR10-1) 的抗氧化活性，并将其接种到香肠中，以研究它们在发酵过程中对质量的影响。结果表明，L. curvatus SR6具有较好的DPPH•清除活性（59.67%±6.68%）和还原力（47.31%±4.62%），L. paracasei SR10-1具有较好的OH•清除活性（285.67%±2.00%）。 ) 和抗脂质过氧化能力 (63.89% ± 0.93%)。细胞培养液的超氧化物歧化酶活性大于47.00 U/mL，无细胞提取物的过氧化氢酶活性大于1.00 U/mL。在香肠模型中，乳酸菌迅速成为优势菌群，降低了水分含量、水分活度、亚硝酸盐和 pH 值。该菌显着增强了香肠提取物的抗氧化活性，从而改善了香肠的感官特性和安全性。这些结果表明，这两种菌株都具有优异的抗氧化活性，可用作发酵肉制品中的抗氧化起始剂。实际应用 该研究阐明了弯曲乳杆菌SR6和副干酪乳杆菌SR10-1的抗氧化和抗氧化酶活性，并展示了发酵香肠的质量特性和抗氧化活性的变化。这些发现为肉类行业在发酵肉制品中应用功能性起子提供了有价值的信息。这些结果表明，这两种菌株都具有优异的抗氧化活性，可用作发酵肉制品中的抗氧化起始剂。实际应用 该研究阐明了弯曲乳杆菌SR6和副干酪乳杆菌SR10-1的抗氧化和抗氧化酶活性，并展示了发酵香肠的质量特性和抗氧化活性的变化。这些发现为肉类行业在发酵肉制品中应用功能性起子提供了有价值的信息。这些结果表明，这两种菌株都具有优异的抗氧化活性，可用作发酵肉制品中的抗氧化起始剂。实际应用 该研究阐明了弯曲乳杆菌SR6和副干酪乳杆菌SR10-1的抗氧化和抗氧化酶活性，并展示了发酵香肠的质量特性和抗氧化活性的变化。这些发现为肉类行业在发酵肉制品中应用功能性起子提供了有价值的信息。实际应用 该研究阐明了弯曲乳杆菌SR6和副干酪乳杆菌SR10-1的抗氧化和抗氧化酶活性，并展示了发酵香肠的质量特性和抗氧化活性的变化。这些发现为肉类行业在发酵肉制品中应用功能性起子提供了有价值的信息。实际应用 该研究阐明了弯曲乳杆菌SR6和副干酪乳杆菌SR10-1的抗氧化和抗氧化酶活性，并展示了发酵香肠的质量特性和抗氧化活性的变化。这些发现为肉类行业在发酵肉制品中应用功能性起子提供了有价值的信息。