Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition

被引：100

作者：

Paik, Hyun-Dong ^{[1
]}

Lee, Joo-Yeon ^{[2
]}

机构：

[1] Konkuk Univ, Div Anim Life Sci, Seoul 143701, South Korea

[2] Korea Livestock Prod HACCP Accreditat Serv, Gyeonggi Do, South Korea

来源：

MEAT SCIENCE | 2014年 / 97卷 / 04期

关键词：

Kimchi; Lactic acid bacteria; Fermented sausage; Starter culture; Nitrate; Nitrite; CLOSTRIDIUM-BOTULINUM; STARTER CULTURES; SODIUM-NITRITE; SELECTION CRITERIA; MEAT FERMENTATION; CURED MEAT; PRODUCTS; COLOR; FOODS; OXIDE;

D O I：

10.1016/j.meatsci.2014.03.013

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Lactobacillus brevis KGR3111, Lactobacillus curvatus KGR 2103, Lactobacillus plantarum KGR 5105, and Lactobacillus sakei KGR 4108 isolated from kimchi were investigated for their potential to be used as starter culture for fermented sausages with the capability to reduce and tolerate nitrate/nitrite. The reduction capability of tested strains for nitrate was not dramatic. All tested strains, however, showed the capability to produce nitrite reductase with the reduction amount of 58.46-75.80 mg/l of NO2-. L brevis and L plantarum showed nitrate tolerance with the highest number of 8.71 log cfu/ml and 8.81 log cfu/ml, and L brevis and L sakei exhibited nitrite tolerance with the highest number of 8.24 log cfu/ml and 8.25 log cfu/ml, respectively. As a result, L brevis, L plantarum, and L sakei isolated from kimchi showed a tolerance against nitrate or nitrite with a good nitrite reduction capability, indicating the satisfaction of one of the selection criteria to be used as starter culture for fermented sausages. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：609 / 614

页数：6

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