Abstract
ABSTRACTThis study aims to reveal the role of nitric oxide (NO) in substituting nitrite with lactic acid bacteria. Three lactic acid bacterial strains (L. fermentum JCM1173, L. fermentum IFO3956, Weissella cibaria X31) with nitrite substitution ability were inoculated into fermented sausages, respectively. Results indicated that the ratio of nitrosomyoglobin (NO-Mb) to total pigments was positively correlated with the substitution ability of the strain. UV-visible and resonance Raman spectroscopy suggested the NO-Mb was five-coordinated. In addition, the intracellular NO detected by fluorescent DAF-FM probe showed that W. cibaria X31 had the strongest NO-producing ability. Inhibitory experiments showed that both nitrate reductase and nitric oxide synthase-like protein participated in the NO production. These results indicated the vital role NO played in the substitution through the formation of NO-Mb and demonstrated the sources of NO in lactic acid bacteria preliminarily.
Highlights
Nitrite has been used as a major food additive in meat products for over a century
Results indicated that inoculating bacteria strains at a concentration of 8 log CFU/g could enhance the lightness of fermented sausages, which has a better effect than reported (Li, Kong, Chen, Zheng, & Liu, 2013)
Weissella is a new genus of lactic acid bacteria, which belonged to Leuconostoc or Lactobacillus earlier
Summary
Nitrite has been used as a major food additive in meat products for over a century. questions have been raised regarding its safety since the by-product N-nitrosamine has teratogenic and carcinogenic effects (Ahn et al, 2004; Wang, Ren, Liu, Zhu, & Wang, 2013). Several lactic acid bacterial strains have been reported to be capable of substituting nitrite, including Lactobacillus fermentum JCM1173, Lactobacillus fermentum IFO3956, Lactobacillus plantarum 8PA3, Lactobacillus plantarum CMRC6, Lactobacillus sakei CMRC15 and L. plantarum TN8 (Alahakoon et al 2015; Chen et al, 2016; Slima et al, 2017). The substitution of these Lactobacillus strains is mainly due to their color-enhancing ability. It is well established that nitric oxide (NO) contributed greatly to the characteristic color of meat products in the usage of nitrite through the formation of nitrosomyoglobin (NO-Mb) (Chasco, Lizaso, & Beriain, 1996; Macdougall, Mottram, & Rhodes, 2010; Ras, Leroy, & Talon, 2018)
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