Isolation and Identification of Nitrite-Degrading Lactic Acid Bacteria from Salted Fish

Abstract

Lactic acid bacteria commonly used in fermented meat products, dairy products and smoked products such as pickled food industry. They can make the products have a special flavor and color, inhibit the growth of pathogenic bacteria, and reduce the nitrite content of products, improve food security. 12 strains of lactic acid bacteria were isolated from the salted fish. Some of their biochemical characteristics were studied and compared, as well as their abilities on the tolerance and degradation of nitrite. 3 strains named b2、j2、j5 were approved to degrade nitrite quickly with good biochemical characteristics. After amplification and sequencing of 16S rDNA gene, the isolated strains were identified by sequence homology as Lactobacillus plantarum, Leuconostoc mesenteroides and Pediococcus pentosaceus. Strainb2, j2 and j5could degrade 96.2%, 85.6%, 91.2%.

In Vitro Probiotic Potential and Safety Evaluation (Hemolytic, Cytotoxic Activity) of Bifidobacterium Strains Isolated from Raw Camel Milk

“…The depletion of sodium nitrite by isolates was documented by following the method as described by Wu, et al [32] with minor changes. 1 mL (1500 µg/mL) of sterilized sodium nitrite solution was mixed with 9 mL of MRS broth (pH 6.5) to making it 150 µg/mL.…”

Composition and viriation of the polar lipids in round scad ( Decapterus maruadsi ) and hairtail ( Trichiurus lepturus ) during salt‐drying

“…Both are widely distributed in the China Sea and are the two of most harvested fish stocks with capturing yield of 939.37 and 493.95 kilotons in 2018, respectively (Bureau of Fisheries of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, National Fisheries Technology Extension Center, and China Society of Fisheries, ). They were processed in large quantities into storable, unique flavor products through salt‐drying in the coastal areas of China, and their products are popular due to their unique flavor (Chung, Yeung, Kim, & Chen, ; Wu et al, ). But their high levels of lipids can have both positive and negative effects during preservation and processing, and are closely related to the quality and nutritional properties of the final product.…”

“…Their lipid content, such as glycolipids and n-3 fatty acids, have already been recognized by their bioactive and nutritional value (Chen, Mcclements, & Decker, 2013;Rey et al, 2019). (Chung, Yeung, Kim, & Chen, 2007;Wu et al, 2012). But their high levels of lipids can have both positive and negative effects during preservation and processing, and are closely related to the quality and nutritional properties of the final product.…”

The Prospects of Lactobacillus oris as a Potential Probiotic With Cholesterol-Reducing Property From Mother's Milk

“…Sodium nitrite depletion of the selected isolate was carried out according to Wu et al (36). Newly prepared bacterial culture (100 µL) was inoculated and incubated anaerobically for 48 h at 37 • C. Sterilized sodium nitrite (1 mL) was combined with 9 mL of MRS broth.…”