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Potentially probiotic or postbiotic pre-converted nitrite from celery produced by an axenic culture system with probiotic lacticaseibacilli strain

Type de document
journalArticle
Langue source
Anglais
Titre français
Titre anglais
Potentially probiotic or postbiotic pre-converted nitrite from celery produced by an axenic culture system with probiotic lacticaseibacilli strain
Auteur(s)
  • OLIVEIRA Wolfmann A.
  • RODRIGUES Alba R. P.
  • OLIVEIRA Fabiano A.
  • OLIVEIRA Vanessa S.
  • LAUREANO-MELO Roberto
  • STUTZ Evandro T. G.
  • LEMOS JUNIOR Wilson J. F.
  • PAULA Breno P.
  • ESMERINO Erick A.
  • CORICH Viviana
  • GIACOMINI Alessio
  • RODRIGUES Paula
  • LUCHESE Rosa H.
  • GUERRA André F.
Editeur(s)
Autre(s)
Id
U9SLDW6C
Version
2336
Url zotero
https://www.zotero.org/groups/2567444/items/U9SLDW6C
Date ajout
15 janvier 2021 10:05
Date modification
15 janvier 2021 10:05
Résumé anglais
The present study evaluated the use of the probiotic Lacticaseibacillus paracasei DTA-83 as a nitrite-reducing agent to produce potentially probiotic or postbiotic pre-converted nitrite from celery. The results obtained were compared to those achieved by direct addition of sodium nitrite for the typical reddish color formation in cooked pork sausages and the inhibitory potential against the growth of target microorganisms, including the clostridia group. Regarding the sausages color, similar findings were observed when comparing the use of pre-converted nitrite from celery produced by L. paracasei DTA-83 and the direct addition of sodium nitrite. Additionally, it presented an inhibitory effect against Salmonella spp., which was not observed with the direct addition of nitrite, revealing a potential strategy to control salmonellosis in the matrix. However, a non-equivalent preservative effect against Clostridium perfringens (INCQS 215) was determined. The results highlight a promising alternative to produce probiotic or postbiotic meat ingredients; however, further studies should be conducted to investigate doses that achieve microbial control.
Note
None
CRAW tags
  • AB - Utile à l'AB
  • FREDO conservation des productions
  • GEO Brésil
  • GEO Italie
  • GEO Portugal
  • nitrite
  • viande
WEB tags
  • antimicrobial
  • enzyme
  • fermentation
  • lactic acid bacteria
  • microbial
  • probiotic
Titre de la publication
Meat Science
Volume
174
Pages
108408
Date caractères
April 1, 2021
Date publication
1 avril 2021
Doi
10.1016/j.meatsci.2020.108408 Le DOI est une URL unique de référencement d'une publication. Il est donc plus fiable et permanent qu'une URL classique
Issn
0309-1740 L’ISSN est un code de 8 chiffres servant à identifier les journaux, revues, magazines, périodiques de toute nature et sur tous supports, papier comme électronique.
Url publication
http://www.sciencedirect.com/science/article/pii/S0309174020308408