Effects of Lactobacillus sakei inoculation on biogenic amines reduction and nitrite depletion of chili sauce

Zhang, Yalin; Zhu, Wei; Ren, Hongyang; TIAN, Tian; WANG, Xinhui

doi:10.1590/fst.99321

Cited by 3 publications

(3 citation statements)

References 25 publications

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“…The fermentation of chilis can also stabilize chili pastes, as lactic acid bacteria (LAB) can outnumber less competitive microbes, especially pathogens [ 11 ]. Fermenting microorganisms (LAB) can also metabolize different toxins [ 12 ], thus leading the way for new technological approaches in chili preservation [ 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production

Păucean

Kádár

Simon

et al. 2022

Foods

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Fermented chili powders were obtained through the freeze-drying of fermented chili pastes and used as a condiment, acidifier, antioxidant, colorant, and microbial starter carrier in fermented salami production. Fermented chili powders were examined regarding carbohydrates, organic acids, vitamin C, phenolic compounds, carotenoids, and aroma profile. High concentrations of lactic (10.57–12.20%) and acetic acids (3.39–4.10%) were recorded. Vitamin C content was identified in the range of 398–1107 mg/100 g, with maximum values for C. annuum cv. Cayenne chili powder. Phenolic compounds showed values between 302–771 mg/100 g. Total carotenoid content was identified between 544–2462 µg/g, with high concentrations of capsanthin esters. Aroma profile analysis evidenced specific compounds (1-hexanol, 2-hexanol, hexenal, E-2-hexenal) with sensory importance and a more complex spectrum for Capsicum chinense cultivar. Plant-specific lactic acid bacteria showed dominance both in fermented chili paste, chili powder, and salami. Lactic and acetic acids from the fermented chili powder reduced the pH of the filling immediately, having a stabilizing effect on the meat. Nor molds or pathogens were identified in outer limits. Based on these results, fermented chili powders could be used as starter carriers in the production of fermented meat products for exceptional sensory properties and food safety management.

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Section: Introductionmentioning

confidence: 99%

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production

Păucean

Kádár

Simon

et al. 2022

Foods

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“…However, excessive intake of BAs can cause health problems, such as headaches, vomiting, hypotension and palpitations (Li & Lu, 2020). The formation of BAs was influenced by several factors such as raw material quality, pH, temperature, the growth of decarboxylase-positive microorganisms and the availability of free amino acid (Zhang et al, 2022). In our previous work, it showed a correlation between amino acid decarboxylase and BAs content during sufu fermentation (Liu et al, 2022c).…”

Section: Introductionmentioning

confidence: 91%

Quality assessment of fermented soybeans: physicochemical, bioactive compounds and biogenic amines

LIU

Wang

et al. 2023

Food Sci. Technol

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In this research, a total of 47 samples from five types of fermented soybeans were selected. The physicochemical parameters, biogenic amines (BAs) and bioactive compounds such as isoflavones, total phenolic (TPC) and γ-aminobutyric acid (GABA) were investigated. The results showed that the contents of isoflavones ranged from 598.06 mg/kg to 2725.03 mg/kg in all samples and it varied from 598.96 mg/kg to 2241.67 mg/kg in Semen Sojae Preparatum (SSP) which was higher than other types of fermented soybeans. The maximum variation of GABA content was found in Aspergillus-type douchi (AD) samples. The maximum value of TPC in SSP was 4.53 g/kg. For BAs, the indicator of spoilage, 4.26% of fermented soybeans samples may lead to histamine poisoning and 42.55% of samples with total BAs contents exceeding 100 mg/kg may be harmful to human body. It indicated that different types of fermented soybeans had various bioactive compounds and BAs, so different fermented soybeans could be selected according to bioactive substances. This finding could provide comprehensive information of health beneficial compounds and BAs risks of fermented soybeans. It could guide consumers to select healthy, nutritious and safety fermented soybeans.

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“…Because of its excellent performance, Lactobacillus sakei, a type of LAB, had been widely adopted in preparation of starter cultures (Zhang et al, 2022). Boumaiza et al (2021) and Gao et al (2014) found that L. sakei as the starter culture could tremendously improve fatty acid distribution, reshape sensory properties and decline nitrite and malondialdehyde content in fermented sausages.…”

Section: Introductionmentioning

confidence: 99%

Characterization, enzymatic and biological properties of a dominant lactic acid bacteria strain of Lactobacillus sakei subsp. sakei isolated from stinky mandarin fish

DONG

et al. 2023

Food Sci. Technol

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Presently in order to excavate suitability of resources of lactic acid bacteria for fermentation of mandarin fish, a strain of lactic acid bacteria (LAB), which was cultivated from stinky mandarin fish via using traditional MRS medium (CMC 1-8), was firstly isolated and purified. Subsequently, it was discovered that the as-harvested LAB was recognized as Lactobacillus sakei subsp. sakei with assistance of technology of phenotypic identifying and 16S rRNA sequencing. Concurrently, relevant characteristics in aspects of growth curve, acid production capacity, temperature and salt tolerance of Lactobacillus sakei subsp. sakei were plainly investigated. Furthermore, the preliminary research on protease properties and biological properties was revealed. The results unfolded that the strain could grow and produce acid normally at 37 °C, and deliver a strong tolerance even under 3% NaCl at 12 °C, which could be significant sufficiently to satisfy the low-temperature and salty fermentation of mandarin fish. The best compatible temperature and pH value for protease production were at 70 °C and 9.0, respectively. Resultantly, the main metabolites, containing polyphenols, flavonoids and soluble polypeptides, performed a remarkable effect on scavenging abilities of 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 1,1-diphenyl-2-picrylhydrazine (DPPH) free radical and ferricyanide reducing ability, of which the IC 50 were 1.05, 6.87, and 4.62 mg/mL, respectively. And, the metabolites displayed partial inhibitory effects on Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Bacillus subtilis. Therefore, CMC 1-8 can potentially serve as a functional microorganism to directionally ferment mandarin fish.

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Effects of Lactobacillus sakei inoculation on biogenic amines reduction and nitrite depletion of chili sauce

Cited by 3 publications

References 25 publications

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production

Quality assessment of fermented soybeans: physicochemical, bioactive compounds and biogenic amines

Characterization, enzymatic and biological properties of a dominant lactic acid bacteria strain of Lactobacillus sakei subsp. sakei isolated from stinky mandarin fish

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