Evaluation of degradation capability of nitrite and biogenic amines of lactic acid bacteria isolated from pickles and potential in sausage fermentation. Issue 1 (6th November 2021)

• Record Type: Journal Article
• Authors: Chen, Yingqi; Wu, Changli; Xu, Weiying; Lu, Ziying; Fu, Rong; He, Xinyi; Ma, Zhuolin; Zhang, Hongmei
• Is Part Of: Journal of food processing and preservation. Volume 46:Issue 1(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2021-11-06
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.16141
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: To obtain nitrite‐degrading strains, 7 isolates of lactic acid bacteria (LABs) were selected and identified from pickles. Two Lactobacillus. plantarum strains presented considerably high biogenic amines (BAs) degradation abilities. Their degradation abilities of nitrite and BAs, growth rates and pH changes in Man‐Rogosa‐Sharpe (MRS) broth and the simulated medium (SM) for sausage fermentation were conducted, respectively. DPPH scavenging activity was used for the evaluation of antioxidant activity. The results showed that they have both higher activity in degrading nitrite and BAs in MRS broth than SM. This probably was due to the lower population, and higher pH and salty in SM. The two L . plantarum isolates also showed excellent antioxidant capacity in the forms of culture of isolates and the extraction of broken cells. Therefore, the two L . plantarum isolates demonstrated the potential to be used as starters with degradation capability on some undesirable substances in fermentation of sausage. Novelty impact statement: Two L . plantarum strains from Chinese pickles had high degradation abilities of nitrite and BAs. Degradation abilities of two L. plantarum strains were weaker in SM than MRS broth. Two L. plantarum strains had high antioxidant capability.