Depletion of Sodium Nitrite by Lactic Acid Bacteria Isolated from Vacuum-Packed Bologna

Different strains of lactic acid bacteria isolated from bologna were inoculated into APT broth and vacuum-packed bologna sterilized by gamma radiation. Broth cultures of Leuconostoc mesenteroides reduced nitrite levels at 5 and 15 C at a greater rate than Lactobacillus plantarum and Lactobacillus viridescens. Brochothrix thermosphacta and Lactobacillus brevis reduced nitrite at rates similar to the uninoculated broth. Similar nitrite reduction rates were noted with the same organisms in the inoculated packs of bologna at 5 C. Residual nitrite losses in the bologna by action of the lactic acid bacteria was estimated to be 30%.

Download Full-text

Influence of sodium nitrite, temperature, and lactic acid bacteria on the growth of Brochothrix thermosphacta under anaerobic conditions

Canadian Journal of Microbiology ◽

10.1139/m80-236 ◽

1980 ◽

Vol 26 (12) ◽

pp. 1416-1421 ◽

Cited By ~ 21

Author(s):

D. L. Collins-Thompson ◽

G. Rodriguez Lopez

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Leuconostoc Mesenteroides ◽

Storage Period ◽

Lactobacillus Brevis ◽

Anaerobic Conditions ◽

Two Factors ◽

Brochothrix Thermosphacta ◽

Incubation Temperatures ◽

Growth Experiments

In commercial vacuum-packed bologna, growth of Brochothrix thermosphacta was limited at 5 °C during a 4-week storage period. Factors controlling the growth of this organism were associated in part with certain lactobacilli isolated from the meat. The lactic acid bacteria associated with the decline of B. thermosphacta and overall spoilage of vacuum-packed bologna were isolated and identified. The principal organisms were Lactobacillus brevis, Lactobacillus buchneri, Lactobacillus plantarum, Lactobacillus viridescens, Leuconostoc mesenteroides, and certain streptococci. In associated growth experiments with B. thermosphacta at 5 and 15 °C, L. brevis and L. plantarum showed the greatest antagonism towards the Brochothrix species. Studies with changes in incubation temperatures (5 or 15 °C) or nitrite levels (0–50 μg/mL) indicated that these two factors influence the antagonism but were minorcompared with the influence of the lactic acid bacteria.

Download Full-text

GROWTH RATES AND FERMENTATION PATTERNS OF LACTIC ACID BACTERIA ASSOCIATED WITH THE SAUERKRAUT FERMENTATION1

Journal of Milk and Food Technology ◽

10.4315/0022-2747-34.11.521 ◽

1971 ◽

Vol 34 (11) ◽

pp. 521-525 ◽

Cited By ~ 36

Author(s):

J. R. Stamer ◽

B. O. Stoyla ◽

B. A. Dunckel

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Growth Rates ◽

Leuconostoc Mesenteroides ◽

Lactobacillus Brevis ◽

Sensitive Species ◽

Ph Values ◽

Generation Times ◽

Effects Of Ph ◽

Early Phases

The effects of pH values and NaCl concentrations on the growth rates of five species of lactic acid bacteria commonly associated with the sauerkraut fermentation were determined in filter-sterilized cabbage juice. Growth rates of all cultures, with the exception of Pediococcus cerevisiae, were retarded by addition of salt, lower pH, or interaction of both pH and salt. Based upon lag and generation times, P. cerevisiae was the culture most tolerant to the pH and salt concentration employed, whereas Streptococcus faecalis was the most sensitive species. Of the heterofermentative cultures, Lactobacillus brevis was less subject to growth inhibition than Leuconostoc mesenteroides. Under conditions simulating those found during the initial phases of the sauerkraut fermentation (2.25% salt, pH 6.2), L. mesenteroides displayed the shortest lag and generation times of all cultures examined. This rapid growth rate coupled with a marked accelerated death rate may explain, in part, the reason this species is both the first to dominate and the first to die during the early phases of the sauerkraut fermentation. Although cabbage juice previously fermented by L. mesenteroides appears to inhibit growth of P. cerevisiae, it had no apparent inhibitory or stimulatory effects on the other cultures.

Download Full-text

Plant Trials of Bacon Made with Lactic Acid Bacteria, Sucrose and Lowered Sodium Nitrite

Journal of Food Protection ◽

10.4315/0362-028x-48.8.679 ◽

1985 ◽

Vol 48 (8) ◽

pp. 679-686 ◽

Cited By ~ 36

Author(s):

NOBUMASA TANAKA ◽

LOUISE MESKE ◽

MICHAEL P. DOYLE ◽

EDWIN TRAISMAN ◽

DONALD W. THAYER ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Sodium Nitrite ◽

Clostridium Botulinum ◽

Sodium Ascorbate ◽

Pumping Rate ◽

Challenge Experiment ◽

Residual Nitrite ◽

Plant Trials ◽

And Control

Bacon prepared with 40 and 80 mg/kg (ppm) sodium nitrite, 0.7% sucrose and a culture of Pediococcus acidilactici (Wisconsin Process), and control bacon prepared with 120 ppm sodium nitrite and no added sucrose or bacterial culture were produced at three commercial bacon production plants. Sodium chloride, phosphate and sodium ascorbate (or sodium erythorbate) levels, as well as other processing conditions such as pumping rate, smokehouse temperature and time, forming and slicing conditions, were those normally used by each plant. Randomly selected samples of each lot were used for a challenge experiment with Clostridium botulinum (types A and B), with ca. 1,000 heat-shocked spores/g of bacon inoculated on each slice, vacuum packaged and incubated at 27°C. Samples were taken periodically up to 56 d of incubation and examined for the presence of botulinal toxin. The challenge experiment revealed that test bacon was substantially greater in antibotulinal properties than the control bacon. Residual nitrite levels of test bacon were lower than those of the control bacon, as were nitrosamines formed upon frying. Average N-nitrospyrrolidine level was 8.6 μg/kg (ppb) in the control, <2.7 ppb in the 80-ppm nitrite product, and <1.6 ppb in the 40-ppm nitrite product. This study indicates that bacon commercially prepared by the Wisconsin Process with 40 or 80 ppm sodium nitrite has a lesser risk of nitrosamine and botulinal toxin formation than bacon prepared with 120 ppm sodium nitrite and no added sucrose and lactic acid bacteria.

Download Full-text

DNA Fingerprinting of Lactic Acid Bacteria in Sauerkraut Fermentations†

Applied and Environmental Microbiology ◽

10.1128/aem.01342-07 ◽

2007 ◽

Vol 73 (23) ◽

pp. 7697-7702 ◽

Cited By ~ 114

Author(s):

Vethachai Plengvidhya ◽

Fredrick Breidt ◽

Zhongjing Lu ◽

Henry P. Fleming

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Dna Fingerprinting ◽

Leuconostoc Mesenteroides ◽

Lactobacillus Brevis ◽

Identification Methods ◽

Lactobacillus Paraplantarum ◽

Low Salt ◽

Biochemical Identification ◽

Lactobacillus Coryniformis

ABSTRACT Previous studies using traditional biochemical identification methods to study the ecology of commercial sauerkraut fermentations revealed that four species of lactic acid bacteria, Leuconostoc mesenteroides, Lactobacillus plantarum, Pediococcus pentosaceus, and Lactobacillus brevis, were the primary microorganisms in these fermentations. In this study, 686 isolates were collected from four commercial fermentations and analyzed by DNA fingerprinting. The results indicate that the species of lactic acid bacteria present in sauerkraut fermentations are more diverse than previously reported and include Leuconostoc citreum, Leuconostoc argentinum, Lactobacillus paraplantarum, Lactobacillus coryniformis, and Weissella sp. The newly identified species Leuconostoc fallax was also found. Unexpectedly, only two isolates of P. pentosaceus and 15 isolates of L. brevis were recovered during this study. A better understanding of the microbiota may aid in the development of low-salt fermentations, which may have altered microflora and altered sensory characteristics.

Download Full-text

Resistance and Sensitivity of Meat Lactic Acid Bacteria to Antibiotics

Journal of Food Protection ◽

10.4315/0362-028x-50.9.737 ◽

1987 ◽

Vol 50 (9) ◽

pp. 737-740 ◽

Cited By ~ 9

Author(s):

CARMEN AMETRANO VIDAL ◽

D. L. COLLINS-THOMPSON

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Leuconostoc Mesenteroides ◽

Population Studies ◽

Tetracycline Resistance ◽

Lactobacillus Brevis ◽

Polymyxin B ◽

Raw Meat ◽

Resistant Population ◽

Resistant Strains

Sixty-seven strains of lactic acid bacteria (LAB) isolated from raw ground pork and beef were studied. Morphological and biochemical studies enabled the strains to be classified in four broad groups. These were atypical streptobacteria, Lactobacillus plantarum, Lactobacillus brevis and Leuconostoc mesenteroides. Antibiotic resistance/sensitivity patterns of these strains to 17 common antibiotics are reported. All 67 strains were sensitive to penicillin, ampicillin, cephaloridine and erythromycin. Most strains were resistant to cloxacillin, methicillin, gentamicin, kanamycin, neomycin, streptomycin, tetracycline, polymyxin B, colistin, novobiocin, and bacitracin. Most strains were sensitive to chloramphenicol and rifampin. MIC studies on tetracycline and chloramphenicol resistant strains showed them to be highly resistant. Population studies of LAB in raw meat were shown to vary in tetracycline resistance (12–58% of total LAB as measured by MRS).

Download Full-text

Effects of Lactic Acid Bacteria on Nitrite Degradation during Pickle Fermentation

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.781-784.1656 ◽

2013 ◽

Vol 781-784 ◽

pp. 1656-1660 ◽

Cited By ~ 4

Author(s):

Shao Mei Yu ◽

Ying Zhang

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Sodium Nitrite ◽

Substrate Concentration ◽

Degradation Rate ◽

Lactobacillus Brevis ◽

National Standards ◽

Initial Ph ◽

Physiological Tests ◽

Degradation Ability

Two strains with nitrite degradation ability were obtained from Kimchi. According to morphology, Gram-stain, physiological tests, the isolates were identified primarily as Lactobacillus brevis and Lactobacillus plantarum, respectively. Comparing the nitrite degradation rate of two strains, the strain L. plantarum Z1 with higher degradation rate was utilized to investigate effects on sodium nitrite degradation (NaNO2) during pickle fermentation. The strain L. plantarum Z1 was inoculated to 200mL MRS medium including 120μg/mL NaNO2 with inoculum of 1% after culturing at 30°C for 18 h. Several experiments that involved different temperature, pH, substrate concentration were carried out. Nitrite degradation ability of L. plantarum Z1was estimated from detection of the residue concentration of NaNO2. The optimal conditions for nitrite degradation were: growing temperature at 30°C, initial pH at 5.5 and substrate concentration of 400μg/mL. Under these conditions, the nitrite degradation efficiency was up to 96% with residue of 4.8μg/mL which is below the content of National Standards. The ability to degrade sodium nitrite provided a tool for LAB (Lactic acid bacteria) application to improve their industrial performance.

Download Full-text

Analysis of the lactic acid bacteria microflora in traditional Caucasus cow's milk cheeses

Archives of Biological Sciences ◽

10.2298/abs0903395t ◽

2009 ◽

Vol 61 (3) ◽

pp. 395-406 ◽

Cited By ~ 4

Author(s):

Amarela Terzic-Vidojevic ◽

Milica Nikolic ◽

Katarina Veljovic ◽

Maja Tolinacki ◽

M. Busarcevic ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Leuconostoc Mesenteroides ◽

Starter Culture ◽

Lactobacillus Brevis ◽

Cow’S Milk ◽

The Caucasus ◽

Cow's Milk ◽

Lactobacillus Paraplantarum ◽

Leuconostoc Pseudomesenteroides

A total of 157 lactic acid bacteria (LAB) were isolated from three hand-made cheeses taken from different households in the region of the Caucasus Mountains. The cheeses were manufactured from cow's milk without the addition of a starter culture. The isolates of LAB were characterized by subjecting them to phenotypic and genotypic tests. The results of identification of LAB indicate that the examined cheeses contained 10 species, viz., Lactobacillus plantarum, Lactobacillus paraplantarum, Lactobacillus arizonensis, Lactobacillus farciminis, Lactobacillus brevis, Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides subsp. mesenteroides, Leuconostoc pseudomesenteroides, Enterococcus faecium, and Enterococcus faecalis. The strains within the species L. plantarum, L. arizonensis, L. paraplantarum, L. farciminis, and L. pseudomesenteroides showed good proteolytic activity.

Download Full-text

Hardening Properties of Cheeses by Latilactobacillus curvatus PD1 Isolated from Hardened Cheese-Ddukbokki Rice Cake

Microorganisms ◽

10.3390/microorganisms9051044 ◽

2021 ◽

Vol 9 (5) ◽

pp. 1044

Author(s):

Jeong A Kim ◽

Geun Su Kim ◽

Se Mi Choi ◽

Myeong Seon Kim ◽

Do Young Kwon ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Acid Production ◽

Lactobacillus Casei ◽

Leuconostoc Mesenteroides ◽

The Other ◽

Rice Cake ◽

Two Samples ◽

High Protease Activity

Hardening of cheese is one of major issues that degrade the quality of Home Meal Replacement (HMR) foods containing cheese such as Cheese-ddukbokki rice cake (CD, stir-fried rice cakes with shredded cheese). The quality of cheese, such as pH, proteolytic, and flavor properties, depends on various lactic acid bacteria (LAB) used in cheese fermentation. The hardening of cheese is also caused by LAB. In this study, various LAB strains were isolated from CD samples that showed rapid hardening. The correlation of LAB with the hardening of cheese was investigated. Seven of the CD samples with different manufacturing dates were collected and tested for hardening properties of cheese. Among them, strong-hardening of cheese was confirmed for two samples and weak-hardening was confirmed for one sample. All LAB in two strong-hardening samples and 40% of LAB in one weak-hardening sample were identified as Latilactobacillus curvatus. On the other hand, most LAB in normal cheese samples were identified as Leuconostoc mesenteroides and Lactobacillus casei. We prepared cheese samples in which L. curvatus (LC-CD) and L. mesenteroides (LM-CD) were most dominant, respectively. Each CD made of the prepared cheese was subjected to quality test for 50 days at 10 °C. Hardening of cheese with LC-CD dominant appeared at 30 days. However, hardening of cheese with LM-CD dominant did not appear until 50 days. The pH of the LC-CD was 5.18 ± 0.04 at 30 days, lower than that of LM-CD. The proteolytic activity of LC-CD sample was 2993.67 ± 246.17 units/g, higher than that of LM-CD sample (1421.67 ± 174.5 units/g). These results indicate that high acid production and high protease activity of L. curvatus might have caused hardening of cheese.

Download Full-text