Evaluation of degradation capability of nitrite and biogenic amines of lactic acid bacteria isolated from pickles and potential in sausage fermentation

Chen, Yingqi; Wu, Changli; Xu, Weiying; Lu, Ziying; Fu, Rong; He, Xinyi; Ma, Zhuolin; Zhang, Hongmei

doi:10.1111/jfpp.16141

Cited by 7 publications

(3 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Nitrite is a major hazard in pickled vegetables, which is mainly produced by nitrate-reducing bacteria. The drastic decrease of nitrite levels was mainly due to the increased of lactic acid bacteria, which degraded nitrite [ 30 , 31 , 32 ]. In the early fermentation, salt penetrated the vegetable tissues, and the salt concentration increased.…”

Section: Resultsmentioning

confidence: 99%

Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array Method

Wang

Liu

Huang

et al. 2022

Foods

View full text Add to dashboard Cite

Apo pickle is a traditional Chinese fermented vegetable. However, the traditional fermentation process of Apo pickle is slow, easy to ruin, and cannot be judged with regard to time. To improve fermentation, LP-165 (L. Plantarum), which has a high salt tolerance, acidification, and growth capacity, was chosen as the starter culture. Meanwhile, a colorimetric sensor array (CSA) sensitive to pickle volatile compounds was developed to differentiate Apo pickles at varying degrees of fermentation. The color components were extracted from each dye in the color change profiles and were analyzed using principal component analysis (PCA) and linear discriminant analysis (LDA). The fermentation process of the Apo pickle was classified into four phases by LDA. The accuracy of backward substitution verification was 99% and the accuracy of cross validation was 92.7%. Furthermore, the partial least squares regression (PLSR) showed that data from the CSA were correlated with pH total acid, lactic acid, and volatile acids of the Apo pickle. These results illustrate that the CSA reacts quickly to inoculated Apo pickle and could be used to detect fermentation.

show abstract

Section: Resultsmentioning

confidence: 99%

Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array Method

Wang

Liu

Huang

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…However, not all lactic acid bacteria are the primary producers of biogenic amines in fermented foods. An increasing number of researchers have been screening lactic acid bacteria from kimchi that have the ability to degrade biogenic amines [34,35]. The ability of lactic acid bacteria to degrade biogenic amines is due to the multicopper oxidase (MCO) genes, which encode the enzymes responsible for biogenic amines degradation.…”

Section: Amino Acidsmentioning

confidence: 99%

Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products

Yang,

Hong,

Wang

et al. 2024

Fermentation

View full text Add to dashboard Cite

Lactic acid bacteria effectively utilize the nutrients and active compounds in plant-based materials via their powerful metabolic pathways and enzyme systems, achieving a combination of nutrition, functionality, and deliciousness. Currently, the majority of review articles predominantly concentrate on summarizing the fermentation of fruits and vegetables by lactic acid bacteria, devoting comparatively less attention to researching other plant species varieties and plant-based by-products. Furthermore, the summary of the research on the active substances and functional properties lacks sufficient depth. This review provides a comprehensive overview of the status of and technological progress in lactic acid bacteria fermentation of various plant species and plant-based by-products, and the effects of lactic acid bacteria on the active substances and functional properties are emphasized. In addition, this review emphasizes that active substances give products more functionality. The aim of this review is to emphasize the significant contribution of lactic acid bacteria to the active substances and functional properties of plant-based products, which will assist researchers in better comprehending the application value of lactic acid bacteria in the plant-based domain and direct attention towards the interaction mechanisms between active substances and product functionality. Concurrently, this review provides a certain theoretical foundation and reference for the application of fermented functional products in promoting health and preventing diseases.

show abstract

“…Selecting starter cultures of fermented vegetables that do not produce biogenic amines or can decompose biogenic amines is a highly effective strategy for reducing biogenic amines [ 108 ]. Various fermented foods have been discovered that contain bacteria capable of degrading biogenic amines [ 112 ], and the strains which are related to fermented vegetables are listed in Table 2 . Lactobacillus plantarum [ 113 ], L. plantarum GZ-2, L. brevis SC-2 [ 107 ], Levilactobacillus brevis PK08, Lactiplantibacillus pentosus PK05, Leuconostoc mesenteroides YM20, L. plantarum KD15, and Latilactobacillus sakei YM21 [ 114 ] have all been identified as strains that do not produce or degrade biogenic amines.…”

Section: Safety Problems In Fermented Vegetables and Current Solutionsmentioning

confidence: 99%

Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions

Tan,

Cui,

Wang

et al. 2023

Foods

View full text Add to dashboard Cite

This review summarizes current studies on fermented vegetables, analyzing the changes in nutritional components during pickling, the health benefits of fermented vegetables, and their safety concerns. Additionally, the review provides an overview of the applications of emergent non-thermal technologies for addressing these safety concerns during the production and processing of fermented vegetables. It was found that vitamin C would commonly be lost, the soluble protein would degrade into free amino acids, new nutrient compositions would be produced, and the flavor correlated with the chemical changes. These changes would be influenced by the variety/location of raw materials, the original bacterial population, starter cultures, fermentation conditions, seasoning additions, and post-fermentation processing. Consuming fermented vegetables benefits human health, including antibacterial effects, regulating intestinal bacterial populations, and promoting health (anti-cancer effects, anti-diabetes effects, and immune regulation). However, fermented vegetables have chemical and biological safety concerns, such as biogenic amines and the formation of nitrites, as well as the existence of pathogenic microorganisms. To reduce hazardous components and control the quality of fermented vegetables, unique starter cultures, high pressure, ultrasound, cold plasma, photodynamic, and other technologies can be used to solve these problems.

show abstract

Evaluation of degradation capability of nitrite and biogenic amines of lactic acid bacteria isolated from pickles and potential in sausage fermentation

Cited by 7 publications

References 38 publications

Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array Method

Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array Method

Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products

Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions

Contact Info

Product

Resources

About