Effect of a Monascus sp. Red Yeast Rice Extract on Germination of Bacterial Spores

The pink-red color of traditional sausages (cured meat) is the result of nitrite addition and the formation of nitrosomyoglobin. However, the pleasant color of processed meat products is a side effect of nitrite addition while the main anticipated goal is to suppress the germination of clostridial spores. The fungus Monascus is known as a producer of oligoketide pigments, which are used in Asian countries, especially in China, for coloring foods, including meat products. Although, different biological activities of Monascus pigments have been tested and confirmed in many studies, their effect on germination of bacterial spores has never been investigated. This study is focused on testing the activity of red yeast rice (RYR) extract, containing monascin, rubropunctatin, rubropunctamine complexes and monascuspiloin as the main pigments, on germination of Clostridium and Bacillus spores. It was found that addition of nitrite alone, at the permitted concentration, had no effect on spore germination. However, the combined effects of nitrite with NaCl, tested after addition of pickling salt, was efficient in inhibiting the germination of C. beijerinckii spores but had no effect on B. subtilis spores. In contrast, total suppression of C. beijerinckii spore germination was reached after addition of RYR extract to the medium at a concentration of 2% v/v. For B. subtilis, total inhibition of spore germination was observed only after addition of 4% v/v RYR extract to the medium containing 1.3% w/w NaCl.

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Effect of a Monascus sp. red yeast rice extract on germination of bacterial spores

10.1101/2021.03.26.437149 ◽

2021 ◽

Author(s):

Husakova Marketa ◽

Plechata Michaela ◽

Branska Barbora ◽

Patakova Petra

Keyword(s):

Spore Germination ◽

Biological Activities ◽

Meat Products ◽

Bacterial Spores ◽

Processed Meat ◽

Red Yeast Rice ◽

Asian Countries ◽

Red Yeast ◽

Total Inhibition ◽

Cured Meat

AbstractThe pink-red colour of traditional sausages (cured meat) is the result of nitrite addition and the formation of nitrosomyoglobin. However, the pleasant colour of processed meat products is a side effect of nitrite addition while the main anticipated goal is to suppress the germination of clostridial spores. The fungus Monascus is known as a producer of oligoketide pigments, which are used in Asian countries, especially in China, for colouring foods, including meat products. Although, different biological activities of Monascus pigments have been tested and confirmed in many studies, their effect on germination of bacterial spores has never been investigated. This study is focused on testing the activity of red yeast rice (RYR) extract, containing monascin, rubropunctatin, rubropunctamine complexes and monascuspiloin as the main pigments, on germination of Clostridium and Bacillus spores. It was found that addition of nitrite alone, at the permitted concentration, had no effect on spore germination. However, the combined effects of nitrite with NaCl, tested after addition of pickling salt, was efficient in inhibiting the germination of C. beijerinckii spores but had no effect on B. subtilis spores. In contrast, total suppression of C. beijerinckii spore germination was reached after addition of RYR extract to the medium at a concentration of 2 % v/v. For B. subtilis, total inhibition of spore germination was observed only after addition of 4 % v/v RYR extract to the medium containing 1.3% w/w NaCl.

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An Ultrasound Assessed Extraction Combined with Ion-Pair HPLC Method and Risk Assessment of Nitrite and Nitrate in Cured Meat

Journal of Analytical Methods in Chemistry ◽

10.1155/2018/1907151 ◽

2018 ◽

Vol 2018 ◽

pp. 1-6 ◽

Cited By ~ 3

Author(s):

Babiker Yagoub Abdulkair ◽

Amin O. Elzupir ◽

Abdulaziz S. Alamer

Keyword(s):

Risk Assessment ◽

Tetrabutylammonium Bromide ◽

Meat Products ◽

Correlation Coefficients ◽

Dietary Exposure ◽

Hplc Method ◽

Processed Meat ◽

Disodium Hydrogen Phosphate ◽

Cured Meat

An accurate IPC-UV method was developed and validated for the determination of nitrite (NI) and nitrate (NA) in meat products. The best separation was achieved on a phenyl-hexyl column (150 mm × 4.6 mm, 3 µm) with a mobile phase composed of 25% acetonitrile and 75% buffer (2 mM disodium hydrogen phosphate and 3 mM tetrabutylammonium bromide, pH = 4). Eluents were monitored at 205 nm. Linearity ranges were 1.86 × 10−6–7.5 µg·ml−1 and 0.09–5.0 µg·ml−1 for NI and NA, respectively. The correlation coefficients were greater than 0.999 for NI and NA. This method was applied to a number of processed meat products in Riyadh (n = 155). NI ranged from 1.78 to 129.69 mg·kg−1, and NA ranged from 0.76 to 96.64 mg·kg−1. Results showed extensive use of NI and NA; however, concentrations were within the legal limit of Saudi Arabia except for one sample. Further, the risk assessment and dietary exposure have been estimated for both NI and NA.

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Red Yeast Rice Fermentation by Selected Monascus sp. with Deep-Red Color, Lovastatin Production but No Citrinin, and Effect of Temperature-Shift Cultivation on Lovastatin Production

Applied Biochemistry and Biotechnology ◽

10.1007/s12010-009-8553-8 ◽

2009 ◽

Vol 158 (2) ◽

pp. 476-482 ◽

Cited By ~ 39

Author(s):

Masatoshi Tsukahara ◽

Naoya Shinzato ◽

Yasutomo Tamaki ◽

Tomoyuki Namihira ◽

Toru Matsui

Keyword(s):

Temperature Shift ◽

Effect Of Temperature ◽

Red Yeast Rice ◽

Red Yeast ◽

Red Color

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Red yeast rice fermentation by selected Monascus spp. with deep-red color, lovastatin production but no citrinin, and effect of temperature-shift cultivation on lovastatin production

New Biotechnology ◽

10.1016/j.nbt.2009.06.129 ◽

2009 ◽

Vol 25 ◽

pp. S198 ◽

Cited By ~ 2

Author(s):

T. Matsui ◽

M. Tsukahara ◽

N. Shinzato ◽

T. Namihira

Keyword(s):

Temperature Shift ◽

Effect Of Temperature ◽

Red Yeast Rice ◽

Red Yeast ◽

Red Color

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Use of lysozyme from chicken egg white as a nitrite replacer in an Italian-type chicken sausage

Functional Foods in Health and Disease ◽

10.31989/ffhd.v5i9.217 ◽

2015 ◽

Vol 5 (9) ◽

pp. 320 ◽

Cited By ~ 4

Author(s):

Nalaka Sandun Abeyrathne

Keyword(s):

Escherichia Coli ◽

Lipid Oxidation ◽

Microbial Growth ◽

Control Sample ◽

Meat Products ◽

Egg White ◽

Processed Meat ◽

Cured Meat ◽

Risk Of Cancer ◽

Antioxidant Effects

Background: Sodium or potassium nitrite is widely used as a curing agent in sausages and other cured meat products. Nitrite has strong antimicrobial and antioxidant effects and generates cured meat color. Nitrite, however, can react with secondary or tertiary amines in meat to form carcinogenic, teratogenic and mutagenic N-nitroso compounds. Several findings have been suggested that high consumption of processed meat may increase the risk of cancer, and emphasized that dietary nitrosamines are positively associated with cancer. Lysozyme is one of the major egg proteins that have antimicrobial and antioxidant characteristics. Therefore, lysozyme can be used in meat processing to prevent microbial growth and oxidative degradation in meat products during storage. This study is focused on evaluating the antimicrobial and antioxidant effects of lysozyme extracted from egg white as a replacer of nitrite in a cooked Italian-type chicken sausage.Methods: Four curing treatments including 100% nitrite (control), 100% lysozyme (treatment 1), 25% nitrite + 75% lysozyme (treatment 2) and 50% nitrite + 50% lysozyme (treatment 3) were used to prepare Italian-type chicken sausage samples. Recipe was developed with 64% (w/w) meat, 17% (w/w) binder (bread crumble), 12% (w/w) ice, 4% (w/w) vegetable oil, 2% (w/w) salt, 1% (w/w) spices (chili, black pepper, cardamom). Prepared samples were cooked in an 80 °C smoke house to a core temperature of 65 °C and cooled in cold water to 20-25 °C subsequently packed in polyethylene and stored in a freezer (-18 °C). The antimicrobial effect lysozyme was tested using Escherichia coli and Salmonella. The growth of these pathogens at 0, 3 and 5 days of storage of spore inoculation was determined. The antioxidant activity of lysozyme was determined using the TBARS value during the 25 d storage period. The redness (a*), lightness (L*), and yellowness (b*) of sausages were analyzed using a Minolta color meter (CR 410, Konica Minolta Inc., Japan). The proximate composition (AOAC, 2002) of frozen (-18 °C) sausage samples and sensory properties of cooked samples were determined.Results: 50% nitrite + 50% lysozyme (treatment 3) was as effective as control (100% nitrite) in suppressing the growth of Escherichia coli, Salmonella and limiting lipid oxidation in the Italian-type chicken sausage. Treatment 3 was not significantly different from the control, for lightness (L*), redness (a*) and yellowness (b*) values (P > 0.05) but showed the best sensory characteristics among the treatments (p < 0.05). Moisture content of control sample was significantly higher (p < 0.05) than other treatments while crude protein, crude fat, crude fiber and ash content were not significantly differ each. In term of the cost, both treatment 3 and control have shown approximately equal values.Conclusion: This study demonstrated that lysozyme can be used as an effective nitrite replacer in the Italian-type chicken sausage. Replacing 50% of nitrate salt with 50% lysozyme did not show any negative effects in controlling microbial growth, preventing lipid oxidation, and color changes but improved the sensory characteristics.Keywords: Italian-type chicken sausage, nitrite, lysozyme, antimicrobial, antioxidant

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ANALISIS KADAR NITRIT PADA SOSIS SAPI KEMASAN YANG BEREDAR DI PASAR TRADISIONAL KOTA BANDAR LAMPUNG SECARA SPEKTROFOTOMETRI UV-VIS

JFL : Jurnal Farmasi Lampung ◽

10.37090/jfl.v9i1.331 ◽

2021 ◽

Vol 9 (1) ◽

pp. 44-55

Author(s):

Samsuar Samsuar ◽

◽

Akhmad Rokiban ◽

Keyword(s):

Meat Products ◽

Acute Poisoning ◽

Coefficient Of Determination ◽

Processed Meat ◽

Quantitation Limit ◽

Chronic Poisoning ◽

Red Color ◽

Percent Recovery ◽

Two Samples ◽

Packaged Beef

Abstract The use of nitrite as a preservative and provider of the stable red color, aroma as well as taste for the meat is allowed within processed meat products, such as beef sausage. However, it should be noted that its use does not exceed the maximum permitted limit so as not to negatively impact human health. Excess nitrite in the human body can cause acute poisoning, namely methemoglobinemia and chronic poisoning as a result of the formation of carcinogenic nitrosamine derivatives. This research aims to determine whether the levels of nitrite contained in the packaged beef sausage distributed in the traditional market of Bandar Lampung is in accordance with the regulations of The Indonesia Food and Drug Authority or Indonesia FDA No. 36 of 2013 which is not more than 30 mg/kg. The analysis of nitrite levels in the sample was carried out using with UV-Vis Spectrophotometry method based on diazotation reaction between nitric acid and sulfanilamide forming diazonium salts. The products were then reacted again with naphthyl ethylenediamine to form a purplish red compound whose absorbance was measured at a wavelength 0f 543,8 nm. From the results of the analytical methods validation, it was obtained that the value of the correlation coefficient was 0,9997, the coefficient of determination 0,9994, the coefficient of variation 1,2121%, the range of percent recovery between 98,630-101,240%, and the detection and the quantitation limit respectively at 0,0187 ppm and 0,0623 ppm. This indicates that all test parameters meet the requirements for their use. The result of determining the average levels of nitrite in the samples show that there were two samples that had levels exceeding the maximum allowed limit, i.e sampel C=40,407 mg/kg and sample D=33,181mg/kg while sample A=18,963 mg/kg, sample B=9,427 mg/kg, sample E=9,423 mg/kg and sample F=8,689 mg/kg did not exceed the maximum allowed limit. Keywords: Beef Sausage, Nitrite, UV-Vis Spectrophotometry, Method AnalysisValidation

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Comparison of Sodium Nitrite and ‘Natural’ Nitrite on the Inhibition of Spore Germination and Outgrowth of Clostridium sporogenes in Low- and High-Fat Frankfurters

Applied Microbiology ◽

10.3390/applmicrobiol1010009 ◽

2021 ◽

Vol 1 (1) ◽

pp. 104-122

Author(s):

Arjun Bhusal ◽

Jacob Nelson ◽

Dennis Pletcher ◽

Peter M. Muriana

Keyword(s):

Sodium Nitrite ◽

Spore Germination ◽

Repeated Measures ◽

Time Course ◽

Meat Products ◽

Processed Meat ◽

Meat Industry ◽

High Fat ◽

Clostridium Sporogenes ◽

Significant Difference

In the US, sodium and potassium nitrite are regulated food preservatives that prevent the germination of Clostridium spores in cured and processed meats. In recent years, the use of vegetable-derived nitrite (i.e., vegetable nitrate fermented to nitrite) has been designated as ‘natural nitrite’ to accommodate natural meats that cannot use artificial ingredients, and such meat products can be labelled as having ‘no added preservatives’. This new status and labelling allowance for microbially-modified nitrite provides for a ‘clean label’ application of nitrite against the stigma of chemical ingredients and has found increased use within the processed meat industry. The objectives of this study were to examine Clostridium sporogenes as a pathogen-surrogate challenge organism and the use of vegetable (celery) nitrite to prevent spore germination in cooked meat products. A three-strain spore crop of C. sporogenes ATCC 3584, ATCC 19404 and ATCC BAA-2695 was applied during ingredient formulation of low and high-fat hotdogs that were divided into three sub-batches (control without nitrite, hotdogs with sodium nitrite, hotdogs with celery nitrite). In both low and high-fat processes, sodium nitrite was compared to hotdogs made with comparable levels of celery nitrite (156 ppm). All treatments were performed with duplicate trial replication and triplicate sample testing within each trial. Comparisons were analyzed by repeated measures analysis of variance to determine significant difference (p < 0.05) of time course treatments. In shelf-life assays, growth was inhibited at both 5 °C and 15 °C, even if nitrite was absent; however, spore germination and growth readily occurred at 35 °C. Comparison of nitrite effects was best evaluated at 35 °C as a permissive condition to examine the effects of nitrite treatments. Celery nitrite showed no significant difference from sodium nitrite when used in both low and high-fat hotdogs, and spore outgrowth was only observed after 2–3 days at 35 °C compared to hotdogs without nitrite. Application of bacteriocin preparations in the formulation that were effective against Listeria monocytogenes, and moderately inhibitory towards the 3-strain spore mixture of C. sporogenes, were not effective in spore control in manufactured hotdogs. The nitrite validation hotdog trials described herein demonstrates that (celery or sodium) nitrite may prevent Clostridium spore germination for 24–48 h even under permissive conditions to help keep processed meat safe.

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