Isolation of nitrite‐degrading strains from <i>Douchi</i> and their application to degrade high nitrite in <i>Jiangshui</i>

Guo, Xiao‐Na; Liu, Bianfang; Gao, Limin; Zhou, Yuan; Shan, Yuanyuan; Lü, Xin

doi:10.1002/jsfa.9163

Cited by 4 publications

(3 citation statements)

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“…It is mainly the process of salting fresh vegetables to form low salt salted vegetable blank, and then putting the salted vegetable blank into a sauce jar with sauce, so that the salted vegetable blank absorbs the flavor substances in the sauce [3][4][5][6]. However, in the process of fresh vegetables becoming delicious pickles, the excessive nitrite produced by microorganisms still needs to be paid close attention [7]. Nitrite produced during fermentation adversely affects health due to formation of methemoglobin and conversion to carcinogenic nitrosamine.…”

Section: Introductionmentioning

confidence: 99%

The Mechanism of Oxidative Stress in Cells Isolation, Identification, and Genome-Wide Sequence Analysis of Nitrite Amylolytic Bacillus

Jiang

2022

Stem Cells International

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To improve the quality of traditional fermented pickles and reduce the nitrite content in the production process of pickles, the target bacteria for efficient nitrite degradation were screened from traditional fermented pickles. Pickles (picked vegetables), a traditional dish favored by many Chinese, are mildly salted and lactic acid-fermented vegetables in China. However, the presence of nitrite in pickles is a bottleneck which limits further development of the pickle industry. More attention is drawn to the problem of the presence of nitrite in pickles. Having harmful effect in the acidic environment produced by gastric acid, nitrite is converted into carcinogenic nitrosamine. After screening several nitrite-degrading bacteria in the early stage, a Gram-positive round ended Bacillus amyloliquefaciens is named as Bacillus amyloliquefaciens JBA-CH9, which can degrade nitrite efficiently. Bacillus amyloliquefaciens is a common bacterium in the food fermentation industry. Then, the optimum conditions for nitrite degradation of the strain were explored according to the inoculation amount, temperature and salinity, and the whole genome of Bacillus amyloliquefaciens JBA-CH9 was sequenced. The results showed that the strain had the best degradation effect on nitrite under the conditions of inoculation amount of 9%, salinity of 5%, and 30°C, and the highest degradation rate of nitrite was 91.47%. The results of whole genome sequencing showed that the strain had a large number of functional genes related to amino acids, carbohydrates, and lipids and contained nitrite reductase genes related to nitrite metabolism. Therefore, Bacillus amyloliquefaciens JBA-CH9 is a functional strain that can degrade nitrite efficiently.

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Section: Introductionmentioning

confidence: 99%

The Mechanism of Oxidative Stress in Cells Isolation, Identification, and Genome-Wide Sequence Analysis of Nitrite Amylolytic Bacillus

Jiang

2022

Stem Cells International

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“…This complex natural microbial flora has a strong influence on the physical properties, sensory quality, and flavor characteristics of Douchi (Chen et al., 2017). At present, the researches on Douchi mainly focus on the screening of excellent strains (Guo et al., 2019) and the optimization of production process (Deng et al., 2015). However, the microbial diversity, fermentation mechanism, and the influence on flavor quality are poorly understood.…”

Section: Introductionmentioning

confidence: 99%

“…At present, the researches on Douchi mainly focus on the screening of excellent strains (Guo et al, 2019) and the optimization of production process (Deng et al, 2015). However, the microbial diversity, fermentation mechanism, and the influence on flavor quality are poorly understood.…”

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confidence: 99%

Characterization of bacterial community and flavor differences of different types of Douchi

Wang

Xiang

Zhang

et al. 2021

Food Science & Nutrition

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According to the appearance and technology, traditional fermented Douchi can be divided into dried Douchi and wet Douchi. However, there are few reports on the difference of bacterial community structure between them or the influence of bacterial community on product flavor. In this study, high‐throughput sequencing technology and electronic nose were used to measure the bacterial diversity and flavor of 40 Douchi samples, and the correlation between them was explored by multivariate statistical means combined with COG database. Results showed that the cumulative average relative abundance of Firmicutes and Proteobacteria in the samples was as high as 95.93%, and the former was the core bacteria phylum. On the whole, the dominant bacteria in Douchi were Bacillus (50.67%), Staphylococcus (14.07%), Enterococcus (2.54%), Proteus (1.61%), Brevibacillus (1.46%), Providencia (1.26%), Weissella (1.24%), and Ureibacillus (1.19%). LEfSe analysis indicated that Bacillus can be used as a biomarker in dried fermented soybeans. Meanwhile, dried samples contained more intensive aromatic substances, but were significantly lower in W6S (selectivity to hydrogen) and W3S (methane‐aliph) compared with the wet samples. Aneurinibacillus and Brevibacillus were helpful to the formation of aromatic flavor in Douchi, but Vagococcus and Corynebacterium were the opposite. Gene and microbial phenotypic prediction showed that microorganisms in dried Douchi use protein more efficiently, while in wet Douchi, microbial energy metabolism was more vigorous. The pathogenic potential of microorganisms in dried samples was higher than that in wet. This study can sound the alarm for improving the safety of home‐brewed Douchi and provide guidance for the subsequent screening of strains that enhance the flavor of fermented soybeans.

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Selection of nitrite-degrading and biogenic amine-degrading strains and its involved genes

Zhu

et al. 2020

Food Quality and Safety

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Objective Accumulation of nitrite and biogenic amines (BAs) in fermented meat products is a matter of public health concern. The aim of this study was to screen nitrite-degrading and biogenic amine-degrading strains from sour porridges and sausages and bacon products in China. Materials and Methods After screening out 12 strains, the degradation of nitrite, the degradation of BAs, the activities of nitrite-reducing enzymes and the detection of genes involved in the BAs were assessed by spectrophotometry method with hydrochloric acid naphthalene ethylenediamine, high-performance liquid chromatography, GENMED kit and polymerase chain reaction (PCR), respectively. Results Pediococcus pentosaceus labeled M SZ1 2 and M GC 2, Lactobacillus plantarum labeled M SZ2 2 and Staphylococcus xylose labeled Y CC 3 were selected. The activity of nitrite-reducing enzyme in M SZ2 2 was 2.663 units mg -1. The degradation of total biogenic amines of M SZ2 2 was 93.24%. The degradation rates of nitrite and biogenic amines of M SZ1 2 were 86.49% and 37.87%, respectively. The activity of nitrite-reducing enzyme in M SZ1 2 was up to 1.962 units mg -1. M GC 2 showed higher degradation rates of nitrite (89.19%) and Y CC 3 showed higher degradation rates of biogenic amines (36.16%). The genes encoding the multicopper oxidases (suf I/D2EK17) were detected in the four strains, which also did not contain BAs (hdc, tdc, odc, ldc) formation encoding genes. Conclusions These 4 strains (M SZ1 2, M GC 2, M SZ2 2 and Y CC 3) are promising candidates as starter cultures for nitrite and BAs in fermented sausages.

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Isolation of nitrite‐degrading strains from Douchi and their application to degrade high nitrite in Jiangshui

Abstract: These results indicate that the selected strains have potential to be used as nitrite-degrading agents in food. © 2018 Society of Chemical Industry.

Cited by 4 publications

References 42 publications

The Mechanism of Oxidative Stress in Cells Isolation, Identification, and Genome-Wide Sequence Analysis of Nitrite Amylolytic Bacillus

The Mechanism of Oxidative Stress in Cells Isolation, Identification, and Genome-Wide Sequence Analysis of Nitrite Amylolytic Bacillus

Characterization of bacterial community and flavor differences of different types of Douchi

Selection of nitrite-degrading and biogenic amine-degrading strains and its involved genes

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