Potentially probiotic or postbiotic pre-converted nitrite from celery produced by an axenic culture system with probiotic lacticaseibacilli strain
The present study evaluated the use of the probiotic Lacticaseibacillus paracasei DTA-83 as a nitrite-reducing agent to produce potentially probiotic or postbiotic pre-converted nitrite from celery. The results obtained were compared to those achieved by direct addition of sodium nitrite for the typ...
Gespeichert in:
| Veröffentlicht in: | Meat science 2021-04, Vol.174, p.1-10, Article 108408 |
|---|---|
| Hauptverfasser: | , , , , , , , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 10 |
|---|---|
| container_issue | |
| container_start_page | 1 |
| container_title | Meat science |
| container_volume | 174 |
| creator | Oliveira, Wolfmann A. Rodrigues, Alba R.P. Oliveira, Fabiano A. Oliveira, Vanessa S. Laureano-Melo, Roberto Stutz, Evandro T.G. Lemos Junior, Wilson J.F. Paula, Breno P. Esmerino, Erick A. Corich, Viviana Giacomini, Alessio Rodrigues, Paula Luchese, Rosa H. Guerra, André F. |
| description | The present study evaluated the use of the probiotic Lacticaseibacillus paracasei DTA-83 as a nitrite-reducing agent to produce potentially probiotic or postbiotic pre-converted nitrite from celery. The results obtained were compared to those achieved by direct addition of sodium nitrite for the typical reddish color formation in cooked pork sausages and the inhibitory potential against the growth of target microorganisms, including the clostridia group. Regarding the sausages color, similar findings were observed when comparing the use of pre-converted nitrite from celery produced by L. paracasei DTA-83 and the direct addition of sodium nitrite. Additionally, it presented an inhibitory effect against Salmonella spp., which was not observed with the direct addition of nitrite, revealing a potential strategy to control salmonellosis in the matrix. However, a non-equivalent preservative effect against Clostridium perfringens (INCQS 215) was determined. The results highlight a promising alternative to produce probiotic or postbiotic meat ingredients; however, further studies should be conducted to investigate doses that achieve microbial control. |
| doi_str_mv | 10.1016/j.meatsci.2020.108408 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2473898731</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0309174020308408</els_id><sourcerecordid>2473898731</sourcerecordid><originalsourceid>FETCH-LOGICAL-c391t-786171b43bd3aace25e68dc5450d0b685e8d328f1aa8fc50f88774599cfca6813</originalsourceid><addsrcrecordid>eNqFUU1P3DAQtSpQWWh_ApW59ZKtHefDOSGE-iUhwaE9WxNnIrxy4mA7S_dv8IvrNNuKW08je96bN_MeIZecbTnj1afddkCIQZttzvLlTxZMviEbLmuRFVzIE7JhgjUZrwt2Rs5D2DHGuMjlW3ImhKiFLNmGvDy4iGM0YO2BTt61xkWjqfN0ciEeX5PHTLtxjz5iR0cTvYlIe-8GqtGi_8PsZp2a7YHCSOEXjomnZxtnjzQcQsSBPpv4-ErDgk4FApoWtLHW0BA9mPEdOe3BBnx_rBfk55fPP26_ZXf3X7_f3txlWjQ8ZrWseM3bQrSdANCYl1jJTpdFyTrWVrJE2aVrew4ge12yXsq6Lsqm0b2GSnJxQT6uc9NKTzOGqAYT0j0WRnRzUHmRPGqSnQu0XKHauxA89mryZgB_UJypJQ61U8c41BKHWuNIvA9HibkdsPvH-ut_AlytAK8BJuVxb0KEsMxspMoFY1XCXK8YTGbsDXqVZHBMbhuPOqrOmf-s8RtRdq00</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2473898731</pqid></control><display><type>article</type><title>Potentially probiotic or postbiotic pre-converted nitrite from celery produced by an axenic culture system with probiotic lacticaseibacilli strain</title><source>Elsevier ScienceDirect Journals</source><creator>Oliveira, Wolfmann A. ; Rodrigues, Alba R.P. ; Oliveira, Fabiano A. ; Oliveira, Vanessa S. ; Laureano-Melo, Roberto ; Stutz, Evandro T.G. ; Lemos Junior, Wilson J.F. ; Paula, Breno P. ; Esmerino, Erick A. ; Corich, Viviana ; Giacomini, Alessio ; Rodrigues, Paula ; Luchese, Rosa H. ; Guerra, André F.</creator><creatorcontrib>Oliveira, Wolfmann A. ; Rodrigues, Alba R.P. ; Oliveira, Fabiano A. ; Oliveira, Vanessa S. ; Laureano-Melo, Roberto ; Stutz, Evandro T.G. ; Lemos Junior, Wilson J.F. ; Paula, Breno P. ; Esmerino, Erick A. ; Corich, Viviana ; Giacomini, Alessio ; Rodrigues, Paula ; Luchese, Rosa H. ; Guerra, André F.</creatorcontrib><description>The present study evaluated the use of the probiotic Lacticaseibacillus paracasei DTA-83 as a nitrite-reducing agent to produce potentially probiotic or postbiotic pre-converted nitrite from celery. The results obtained were compared to those achieved by direct addition of sodium nitrite for the typical reddish color formation in cooked pork sausages and the inhibitory potential against the growth of target microorganisms, including the clostridia group. Regarding the sausages color, similar findings were observed when comparing the use of pre-converted nitrite from celery produced by L. paracasei DTA-83 and the direct addition of sodium nitrite. Additionally, it presented an inhibitory effect against Salmonella spp., which was not observed with the direct addition of nitrite, revealing a potential strategy to control salmonellosis in the matrix. However, a non-equivalent preservative effect against Clostridium perfringens (INCQS 215) was determined. The results highlight a promising alternative to produce probiotic or postbiotic meat ingredients; however, further studies should be conducted to investigate doses that achieve microbial control.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2020.108408</identifier><identifier>PMID: 33373850</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Antimicrobial ; Enzyme ; Fermentation ; Lactic acid bacteria ; Microbial ; Probiotic</subject><ispartof>Meat science, 2021-04, Vol.174, p.1-10, Article 108408</ispartof><rights>2020 Elsevier Ltd</rights><rights>Copyright © 2020 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c391t-786171b43bd3aace25e68dc5450d0b685e8d328f1aa8fc50f88774599cfca6813</citedby><cites>FETCH-LOGICAL-c391t-786171b43bd3aace25e68dc5450d0b685e8d328f1aa8fc50f88774599cfca6813</cites><orcidid>0000-0002-3789-2730</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0309174020308408$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33373850$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Oliveira, Wolfmann A.</creatorcontrib><creatorcontrib>Rodrigues, Alba R.P.</creatorcontrib><creatorcontrib>Oliveira, Fabiano A.</creatorcontrib><creatorcontrib>Oliveira, Vanessa S.</creatorcontrib><creatorcontrib>Laureano-Melo, Roberto</creatorcontrib><creatorcontrib>Stutz, Evandro T.G.</creatorcontrib><creatorcontrib>Lemos Junior, Wilson J.F.</creatorcontrib><creatorcontrib>Paula, Breno P.</creatorcontrib><creatorcontrib>Esmerino, Erick A.</creatorcontrib><creatorcontrib>Corich, Viviana</creatorcontrib><creatorcontrib>Giacomini, Alessio</creatorcontrib><creatorcontrib>Rodrigues, Paula</creatorcontrib><creatorcontrib>Luchese, Rosa H.</creatorcontrib><creatorcontrib>Guerra, André F.</creatorcontrib><title>Potentially probiotic or postbiotic pre-converted nitrite from celery produced by an axenic culture system with probiotic lacticaseibacilli strain</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>The present study evaluated the use of the probiotic Lacticaseibacillus paracasei DTA-83 as a nitrite-reducing agent to produce potentially probiotic or postbiotic pre-converted nitrite from celery. The results obtained were compared to those achieved by direct addition of sodium nitrite for the typical reddish color formation in cooked pork sausages and the inhibitory potential against the growth of target microorganisms, including the clostridia group. Regarding the sausages color, similar findings were observed when comparing the use of pre-converted nitrite from celery produced by L. paracasei DTA-83 and the direct addition of sodium nitrite. Additionally, it presented an inhibitory effect against Salmonella spp., which was not observed with the direct addition of nitrite, revealing a potential strategy to control salmonellosis in the matrix. However, a non-equivalent preservative effect against Clostridium perfringens (INCQS 215) was determined. The results highlight a promising alternative to produce probiotic or postbiotic meat ingredients; however, further studies should be conducted to investigate doses that achieve microbial control.</description><subject>Antimicrobial</subject><subject>Enzyme</subject><subject>Fermentation</subject><subject>Lactic acid bacteria</subject><subject>Microbial</subject><subject>Probiotic</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNqFUU1P3DAQtSpQWWh_ApW59ZKtHefDOSGE-iUhwaE9WxNnIrxy4mA7S_dv8IvrNNuKW08je96bN_MeIZecbTnj1afddkCIQZttzvLlTxZMviEbLmuRFVzIE7JhgjUZrwt2Rs5D2DHGuMjlW3ImhKiFLNmGvDy4iGM0YO2BTt61xkWjqfN0ciEeX5PHTLtxjz5iR0cTvYlIe-8GqtGi_8PsZp2a7YHCSOEXjomnZxtnjzQcQsSBPpv4-ErDgk4FApoWtLHW0BA9mPEdOe3BBnx_rBfk55fPP26_ZXf3X7_f3txlWjQ8ZrWseM3bQrSdANCYl1jJTpdFyTrWVrJE2aVrew4ge12yXsq6Lsqm0b2GSnJxQT6uc9NKTzOGqAYT0j0WRnRzUHmRPGqSnQu0XKHauxA89mryZgB_UJypJQ61U8c41BKHWuNIvA9HibkdsPvH-ut_AlytAK8BJuVxb0KEsMxspMoFY1XCXK8YTGbsDXqVZHBMbhuPOqrOmf-s8RtRdq00</recordid><startdate>20210401</startdate><enddate>20210401</enddate><creator>Oliveira, Wolfmann A.</creator><creator>Rodrigues, Alba R.P.</creator><creator>Oliveira, Fabiano A.</creator><creator>Oliveira, Vanessa S.</creator><creator>Laureano-Melo, Roberto</creator><creator>Stutz, Evandro T.G.</creator><creator>Lemos Junior, Wilson J.F.</creator><creator>Paula, Breno P.</creator><creator>Esmerino, Erick A.</creator><creator>Corich, Viviana</creator><creator>Giacomini, Alessio</creator><creator>Rodrigues, Paula</creator><creator>Luchese, Rosa H.</creator><creator>Guerra, André F.</creator><general>Elsevier Ltd</general><scope>RCLKO</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-3789-2730</orcidid></search><sort><creationdate>20210401</creationdate><title>Potentially probiotic or postbiotic pre-converted nitrite from celery produced by an axenic culture system with probiotic lacticaseibacilli strain</title><author>Oliveira, Wolfmann A. ; Rodrigues, Alba R.P. ; Oliveira, Fabiano A. ; Oliveira, Vanessa S. ; Laureano-Melo, Roberto ; Stutz, Evandro T.G. ; Lemos Junior, Wilson J.F. ; Paula, Breno P. ; Esmerino, Erick A. ; Corich, Viviana ; Giacomini, Alessio ; Rodrigues, Paula ; Luchese, Rosa H. ; Guerra, André F.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c391t-786171b43bd3aace25e68dc5450d0b685e8d328f1aa8fc50f88774599cfca6813</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Antimicrobial</topic><topic>Enzyme</topic><topic>Fermentation</topic><topic>Lactic acid bacteria</topic><topic>Microbial</topic><topic>Probiotic</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Oliveira, Wolfmann A.</creatorcontrib><creatorcontrib>Rodrigues, Alba R.P.</creatorcontrib><creatorcontrib>Oliveira, Fabiano A.</creatorcontrib><creatorcontrib>Oliveira, Vanessa S.</creatorcontrib><creatorcontrib>Laureano-Melo, Roberto</creatorcontrib><creatorcontrib>Stutz, Evandro T.G.</creatorcontrib><creatorcontrib>Lemos Junior, Wilson J.F.</creatorcontrib><creatorcontrib>Paula, Breno P.</creatorcontrib><creatorcontrib>Esmerino, Erick A.</creatorcontrib><creatorcontrib>Corich, Viviana</creatorcontrib><creatorcontrib>Giacomini, Alessio</creatorcontrib><creatorcontrib>Rodrigues, Paula</creatorcontrib><creatorcontrib>Luchese, Rosa H.</creatorcontrib><creatorcontrib>Guerra, André F.</creatorcontrib><collection>RCAAP open access repository</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>Oliveira, Wolfmann A.</au><au>Rodrigues, Alba R.P.</au><au>Oliveira, Fabiano A.</au><au>Oliveira, Vanessa S.</au><au>Laureano-Melo, Roberto</au><au>Stutz, Evandro T.G.</au><au>Lemos Junior, Wilson J.F.</au><au>Paula, Breno P.</au><au>Esmerino, Erick A.</au><au>Corich, Viviana</au><au>Giacomini, Alessio</au><au>Rodrigues, Paula</au><au>Luchese, Rosa H.</au><au>Guerra, André F.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Potentially probiotic or postbiotic pre-converted nitrite from celery produced by an axenic culture system with probiotic lacticaseibacilli strain</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2021-04-01</date><risdate>2021</risdate><volume>174</volume><spage>1</spage><epage>10</epage><pages>1-10</pages><artnum>108408</artnum><issn>0309-1740</issn><eissn>1873-4138</eissn><abstract>The present study evaluated the use of the probiotic Lacticaseibacillus paracasei DTA-83 as a nitrite-reducing agent to produce potentially probiotic or postbiotic pre-converted nitrite from celery. The results obtained were compared to those achieved by direct addition of sodium nitrite for the typical reddish color formation in cooked pork sausages and the inhibitory potential against the growth of target microorganisms, including the clostridia group. Regarding the sausages color, similar findings were observed when comparing the use of pre-converted nitrite from celery produced by L. paracasei DTA-83 and the direct addition of sodium nitrite. Additionally, it presented an inhibitory effect against Salmonella spp., which was not observed with the direct addition of nitrite, revealing a potential strategy to control salmonellosis in the matrix. However, a non-equivalent preservative effect against Clostridium perfringens (INCQS 215) was determined. The results highlight a promising alternative to produce probiotic or postbiotic meat ingredients; however, further studies should be conducted to investigate doses that achieve microbial control.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>33373850</pmid><doi>10.1016/j.meatsci.2020.108408</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0002-3789-2730</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0309-1740 |
| ispartof | Meat science, 2021-04, Vol.174, p.1-10, Article 108408 |
| issn | 0309-1740 1873-4138 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_2473898731 |
| source | Elsevier ScienceDirect Journals |
| subjects | Antimicrobial Enzyme Fermentation Lactic acid bacteria Microbial Probiotic |
| title | Potentially probiotic or postbiotic pre-converted nitrite from celery produced by an axenic culture system with probiotic lacticaseibacilli strain |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-08T05%3A17%3A09IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Potentially%20probiotic%20or%20postbiotic%20pre-converted%20nitrite%20from%20celery%20produced%20by%20an%20axenic%20culture%20system%20with%20probiotic%20lacticaseibacilli%20strain&rft.jtitle=Meat%20science&rft.au=Oliveira,%20Wolfmann%20A.&rft.date=2021-04-01&rft.volume=174&rft.spage=1&rft.epage=10&rft.pages=1-10&rft.artnum=108408&rft.issn=0309-1740&rft.eissn=1873-4138&rft_id=info:doi/10.1016/j.meatsci.2020.108408&rft_dat=%3Cproquest_cross%3E2473898731%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2473898731&rft_id=info:pmid/33373850&rft_els_id=S0309174020308408&rfr_iscdi=true |