Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition
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...
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| Veröffentlicht in: | Meat science 2014-08, Vol.97 (4), p.609-614 |
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| creator | Paik, Hyun-Dong Lee, Joo-Yeon |
| description | 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 58.46–75.80mg/l of NO2−. L. brevis and L. plantarum showed nitrate tolerance with the highest number of 8.71logcfu/ml and 8.81logcfu/ml, and L. brevis and L. sakei exhibited nitrite tolerance with the highest number of 8.24logcfu/ml and 8.25logcfu/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. |
| doi_str_mv | 10.1016/j.meatsci.2014.03.013 |
| format | Article |
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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 58.46–75.80mg/l of NO2−. L. brevis and L. plantarum showed nitrate tolerance with the highest number of 8.71logcfu/ml and 8.81logcfu/ml, and L. brevis and L. sakei exhibited nitrite tolerance with the highest number of 8.24logcfu/ml and 8.25logcfu/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.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2014.03.013</identifier><identifier>PMID: 24821591</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Animals ; Colony Count, Microbial ; Diet ; Fermentation ; Fermented sausage ; Food Microbiology ; Humans ; Kimchi ; Lactic Acid ; Lactic acid bacteria ; Lactobacillus - drug effects ; Lactobacillus - isolation & purification ; Meat Products - microbiology ; Nitrate ; Nitrates - pharmacology ; Nitrite ; Nitrite Reductases - biosynthesis ; Nitrites - pharmacology ; Starter culture ; Vegetables - microbiology</subject><ispartof>Meat science, 2014-08, Vol.97 (4), p.609-614</ispartof><rights>2014 Elsevier Ltd</rights><rights>Copyright © 2014 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c431t-4108cfd4afebb57ded604e958630a603b0a3eeb34f567ffe8e2cb6e030895c7d3</citedby><cites>FETCH-LOGICAL-c431t-4108cfd4afebb57ded604e958630a603b0a3eeb34f567ffe8e2cb6e030895c7d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.meatsci.2014.03.013$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/24821591$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Paik, Hyun-Dong</creatorcontrib><creatorcontrib>Lee, Joo-Yeon</creatorcontrib><title>Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>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 58.46–75.80mg/l of NO2−. L. brevis and L. plantarum showed nitrate tolerance with the highest number of 8.71logcfu/ml and 8.81logcfu/ml, and L. brevis and L. sakei exhibited nitrite tolerance with the highest number of 8.24logcfu/ml and 8.25logcfu/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.</description><subject>Animals</subject><subject>Colony Count, Microbial</subject><subject>Diet</subject><subject>Fermentation</subject><subject>Fermented sausage</subject><subject>Food Microbiology</subject><subject>Humans</subject><subject>Kimchi</subject><subject>Lactic Acid</subject><subject>Lactic acid bacteria</subject><subject>Lactobacillus - drug effects</subject><subject>Lactobacillus - isolation & purification</subject><subject>Meat Products - microbiology</subject><subject>Nitrate</subject><subject>Nitrates - pharmacology</subject><subject>Nitrite</subject><subject>Nitrite Reductases - biosynthesis</subject><subject>Nitrites - pharmacology</subject><subject>Starter culture</subject><subject>Vegetables - microbiology</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFUcuOEzEQtBCIDYFPAPnIJYM9nldOCK14rLQSFzhbPXY7dJixg-1Zab-Fn8WzCXvdg-VuubrKXcXYWykqKWT34VjNCDkZqmohm0qoSkj1jG3k0KtdI9XwnG2EEvud7BtxxV6ldBSiQOrhJbuqm6GW7V5u2N8bf4cp0wEyBc-D4xHtYh4a8JbnMGEEb5AbOMFIE-X7FTVBwRgOhiwfS42RgFMKE2S03MUw8980m1_E4QDkU-aeciyPD6xrTaUmzx3GGf06lGBJcChCwVtaP_CavXAwJXxzubfs55fPP66_7W6_f725_nS7M42SuSwrBuNsAw7Hse0t2k40uG-HTgnohBoFKMRRNa7teudwwNqMHRZzhn1requ27P2Z9xTDn6W4oWdKBqcJPIYladkWH89ny9oz1MSQUkSnT5FmiPdaCr3moo_6kotec9FC6WJ6mXt3kVjGGe3j1P8gCuDjGYBl0TvCqAsFFt8tRTRZ20BPSPwDf7Cl0g</recordid><startdate>20140801</startdate><enddate>20140801</enddate><creator>Paik, Hyun-Dong</creator><creator>Lee, Joo-Yeon</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20140801</creationdate><title>Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition</title><author>Paik, Hyun-Dong ; Lee, Joo-Yeon</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c431t-4108cfd4afebb57ded604e958630a603b0a3eeb34f567ffe8e2cb6e030895c7d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Animals</topic><topic>Colony Count, Microbial</topic><topic>Diet</topic><topic>Fermentation</topic><topic>Fermented sausage</topic><topic>Food Microbiology</topic><topic>Humans</topic><topic>Kimchi</topic><topic>Lactic Acid</topic><topic>Lactic acid bacteria</topic><topic>Lactobacillus - drug effects</topic><topic>Lactobacillus - isolation & purification</topic><topic>Meat Products - microbiology</topic><topic>Nitrate</topic><topic>Nitrates - pharmacology</topic><topic>Nitrite</topic><topic>Nitrite Reductases - biosynthesis</topic><topic>Nitrites - pharmacology</topic><topic>Starter culture</topic><topic>Vegetables - microbiology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Paik, Hyun-Dong</creatorcontrib><creatorcontrib>Lee, Joo-Yeon</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Paik, Hyun-Dong</au><au>Lee, Joo-Yeon</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2014-08-01</date><risdate>2014</risdate><volume>97</volume><issue>4</issue><spage>609</spage><epage>614</epage><pages>609-614</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><abstract>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 58.46–75.80mg/l of NO2−. L. brevis and L. plantarum showed nitrate tolerance with the highest number of 8.71logcfu/ml and 8.81logcfu/ml, and L. brevis and L. sakei exhibited nitrite tolerance with the highest number of 8.24logcfu/ml and 8.25logcfu/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.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>24821591</pmid><doi>10.1016/j.meatsci.2014.03.013</doi><tpages>6</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0309-1740 |
| ispartof | Meat science, 2014-08, Vol.97 (4), p.609-614 |
| issn | 0309-1740 1873-4138 |
| language | eng |
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| source | MEDLINE; ScienceDirect Journals (5 years ago - present) |
| subjects | Animals Colony Count, Microbial Diet Fermentation Fermented sausage Food Microbiology Humans Kimchi Lactic Acid Lactic acid bacteria Lactobacillus - drug effects Lactobacillus - isolation & purification Meat Products - microbiology Nitrate Nitrates - pharmacology Nitrite Nitrite Reductases - biosynthesis Nitrites - pharmacology Starter culture Vegetables - microbiology |
| title | Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition |
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