Probiotic Effect of Tea Polyphenols on Lactobacillus plantarum and Their Application in Fermented Sausages
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Abstract:
The growth of Lactobacillus plantarum in the presence of tea polyphenols at different concentrations (0, 0.5, 1, 2, 4, and 6 mg/mL) was investigated. The effects on the physicochemical quality of sausage during fermentation, including number of lactic acid bacteria, water activity, pH, color, texture, lipid oxidation, and TVB-N value, were also studied. The results showed that tea polyphenols significantly promoted L. plantarum growth at 2 mg/mL but showed a significant inhibitory effect when the concentration was increased to 6 mg/mL. The addition of 0.2% (m/m) tea polyphenols benefited the growth of lactic acid bacteria in fermented sausage; it significantly reduced the pH, contents of thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) with values of 5.37, 0.49 mg/kg and 13.65 mg/100 g, respectively, improving the safety of fermented sausages. Furthermore, the addition of tea polyphenols significantly increased the lightness (L*), redness (a*), and yellowness (b*) values of fermented sausage without changing the springiness, gumminess, and cohesiveness. Tea polyphenols exhibit the potential to induce a probiotic effect on lactic acid bacteria in the culture medium system and fermented sausages, thereby enhancing their quality and safety. This study establishes a theoretical foundation for the application of tea phenols in sausage and similar fermented foods.
