Screening and the ability of biogenic amine-degrading strains from traditional meat products in Inner Mongolia

Sun, Lina; W, Guo; Zhai, Yujia; Zhao, Lihua; Liu, Ting; Yang, Lingjian; Jin, Ye; Duan, Yan

doi:10.1016/j.lwt.2023.114533

Cited by 6 publications

(3 citation statements)

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“… De Mey et al (2014) suggested that the occurrence of NAs could be linked to the residual amounts of sodium nitrite, but there was no correlation was observed between the NAs and the BAs, so the decrease in NAs concentrations might be attributed to the reduced nitrite contents. In addition, Sun et al (2023) also found that the SLPs of proteins located on the LAB cell wall could decrease the levels of NAs concentrations, so the NAs degradation may also be attributed to microbial function. Additionally, Ozbay (2022) found that the cooking process significantly affected the levels of all nitrosamine derivatives in different brands, ingredients, and types of salami.…”

Section: Resultsmentioning

confidence: 95%

“…The finding shows that the mixed L-S starting culture could successfully suppress BA formation. Sun et al (2023) discovered that sausages infected with a mixed bacterial species may more effectively suppress BA formation.…”

Section: Resultsmentioning

confidence: 99%

“…Adding a microbial is considered a potential solution for decreasing the precursors (amines and nitrites) to deplete N-nitrosamine formation. Sun et al (2023) found that L. plantarum X22-2 and HX2-1, Pediococcus pentosaceus X6-6 could effectively degrade seven kinds of BAs, especially tryptamine and phenethylamine. Therefore, a mixture of Staph.…”

Section: Introductionmentioning

confidence: 98%

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Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of Staphylococcus xylosus and lactic acid bacteria

Ali

Aziz

et al. 2023

Front. Microbiol.

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IntroductionMicrobial inoculants can reinvent the value and edible security of cultured sausages. Various studies have demonstrated that starter cultures made up of Lactic acid bacteria (LAB) and Staphylococcus xylosus (known as L-S) isolated from traditional fermented foods were used in fermented sausage manufacturing.MethodsThis study evaluated the impact of the mixed inoculation cultures on limiting biogenic amines, nitrite depletion, N-nitrosamine reduction, and quality metrics. Inoculation of sausages with the commercial starter culture (SBM-52) was evaluated for comparison.Results and discussionResults showed that the L-S strains could rapidly decrease the water activity (Aw) and pH of fermented sausages. The ability of the L-S strains to delay lipid oxidation was equivalent to the SBM-52 strains. The non-protein nitrogen (NPN) contents of L-S-inoculated sausages (0.31%) were higher than that of SBM-52-inoculated sausages (0.28%). After the ripening process, the nitrite residues in the L-S sausages were 1.47 mg/kg lower than in the SBM-52 sausages. Compared to the SBM-52 sausages, there was a 4.88 mg/kg reduction in the biogenic amines’ concentrations in L-S sausage, especially for histamine and phenylethylamine concentrations. The N-nitrosamine accumulations of the L-S sausages (3.40 ug/kg) were lower than that of the SBM-52 sausages (3.70 ug/kg), and the NDPhA accumulations of the L-S sausages were 0.64 ug/kg lower than that of the SBM-52 sausages. Due to their significant contributions to nitrite depletion, biogenic amine reduction, and N-nitrosamine depletion in fermented sausages, the L-S strains have the potential to serve as an initial inoculant in the process of manufacturing fermented sausages.

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Section: Resultsmentioning

confidence: 95%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

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