|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|5133000||1378822||2018||5 صفحه PDF||ندارد||دانلود کنید|
â¢Residual nitrite of fermented sausages was influenced by starter cultures.â¢P. acidilactici and pentosaceus, and S. carnosus effectively reduced residual nitrite.â¢Residual nitrite was decreased during stomach and large intestine digestions.
The objective of this study was to determine the effect of six different starter cultures of enterobacteria on the concentration of residual nitrite in fermented sausages during in vitro human digestion. Before digestion, the concentration of residual nitrite was dependent on starter culture in fermented sausage and ranged from 25.2 to 33.2Â mg/kg. Among the six starter cultures of enterobacteria, Pediococcus acidilactici, Pediococcus pentosaceus, and Staphylococcus carnosus showed higher nitrite depletion ability than the other three strains in fermented sausages. The concentration of residual nitrite in fermented sausages was significantly (pÂ <Â 0.05) decreased after stomach digestion and ranged from 17.4 to 21.6Â mg/kg. Enterobacteria Escherichia coli (E. coli) and/or Lactobacillus casei (L. casei) effectively increased the degree of depletion of residual nitrite in large intestine digestion. In conclusion, starter cultures could influence the concentration of residual nitrite during in vitro human digestion. They could deplete residual nitrite in fermented sausages.
Journal: Food Chemistry - Volume 239, 15 January 2018, Pages 556-560