Potentially probiotic or postbiotic pre-converted nitrite from celery produced by an axenic culture system with probiotic lacticaseibacilli strain.
Antimicrobial
Enzyme
Fermentation
Lactic acid bacteria
Microbial
Probiotic
Journal
Meat science
ISSN: 1873-4138
Titre abrégé: Meat Sci
Pays: England
ID NLM: 101160862
Informations de publication
Date de publication:
Apr 2021
Apr 2021
Historique:
received:
19
10
2020
revised:
08
12
2020
accepted:
09
12
2020
pubmed:
30
12
2020
medline:
10
7
2021
entrez:
29
12
2020
Statut:
ppublish
Résumé
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.
Identifiants
pubmed: 33373850
pii: S0309-1740(20)30840-8
doi: 10.1016/j.meatsci.2020.108408
pii:
doi:
Substances chimiques
Nitrites
0
Sodium Nitrite
M0KG633D4F
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
108408Informations de copyright
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