Nitrite Degradation Research Articles

Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products.

This paper reviews the effects of domestic and foreign influences on the substance metabolism pathways and the flavor and flora of LAB in fermented meat products to provide a new theoretical basis for developing new products for the industrial application of lactic acid bacteria (LAB) in fermented meat products. LAB are extensively used among commonly fermented ingredients, such as fermented meat products and yogurt. As fermenting agents, LAB metabolize proteins, lipids, and glycogen in meat products through their enzyme system, which affects the tricarboxylic acid cycle, fatty acid metabolism, amino acid decomposition, and other metabolic processes, and decompose biological macromolecules into small molecules, adding a special flavor with a certain functionality to the final product. Metabolites of LAB in the fermentation process also exert nitrite degradation, as well as antibacterial and antioxidant functions, which improve the physical and chemical qualities of fermented meat products. While fermenting meat products, LAB not only add unique flavor substances to the products, but also improve the safety profile of fermented foods.

Use of Lactiplantibacillus plantarum ZJ316 as a starter culture for nitrite degradation, foodborne pathogens inhibition and microbial community modulation in pickled mustard fermentation.

The potential of Lactiplantibacillus plantarum ZJ316 (ZJ316) as a starter culture for quality improvement and microbial community regulation in pickled mustard fermentation was elucidated in this study. Our results show that ZJ316 can deter the occurrence of nitrite peaks and maintain the nitrite content of pickled mustard at a low level (0.34mg/kg). The headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry results indicate that ZJ316 gives a good flavor to pickled mustard. According to the 16S rDNA results, Firmicutes were the predominant microbiota after inoculation with ZJ316, and the abundances of Citrobacter, Enterobacter, and Proteus decreased simultaneously. In addition, antibacterial activity analysis showed that the supernatant of pickled mustard inoculated with ZJ316 had a significant inhibitory effect on Staphylococcus aureus D48, Escherichia coli DH5α, and Listeria monocytogenes LM1. In conclusion, L. plantarum ZJ316 has potential for use as an ideal starter in the process of vegetable fermentation.

Transcriptome and protein networks to elucidate the mechanism underlying nitrite degradation by Lactiplantibacillus plantarum

Excessive nitrite residue is one of the bottlenecks in the production of many fermented foods. Lactiplantibacillus plantarum PK25 obtained from traditional Chinese pickles exhibited excellent nitrite degradation ability. Here, transcriptome, protein-protein interaction networks, and phenotype were performed to evaluate systematically the mechanism of nitrite degradation of L. plantarum PK25. The results demonstrated that genes expression varied considerably at key time points for nitrite degradation. 553 (upregulated: 366, downregulated: 187) and 767 (upregulated: 425, downregulated: 342) differentially expressed genes were identified at 6 h and 24 h, respectively. The hub genes were mainly enriched in carbohydrate metabolism, energy metabolism, and nucleotide synthesis. PK25 expanded its carbon source utilizing profile and improved glycolysis to produce more ATP to counteract environmental stress. The related enzymes including glycoside hydrolase, sugar ABC transporter protein, and PTS sugar transporter were 5.714, 5.885, and 3.578-fold upregulated at the transcriptional level. For strain to sustain energy levels and acid generation, pyruvate metabolism was critical, with the result that phosphoenolpyruvate synthase and pyruvate oxidase were up-regulated to accelerate the pyruvate transition. To repair DNA lesions induced by nitrite, both base excision repair mechanism and recombinational DNA repair pathway were exploited, such as endodeoxyribonuclease upregulated 5.314 and 19.687-fold at the two moments. The results provided a theoretical reference and practical possibility to reduce nitrite residue and improve safety during food fermented products.

Untargeted metabolomics based on LC–MS to elucidate the mechanism underlying nitrite degradation by Limosilactobacillus fermentum RC4

Nitrite is a common additive that is used in processed meat products as a flavor enhancer, color fixative, and preservative; however, its excessive intake is harmful. Lactic acid bacteria are known to degrade nitrite, but the underlying mechanism remains unclear. Herein we cultured Limosilactobacillus fermentum RC4, which shows effective nitrite degradation ability, in modified de Man, Rogosa and Sharpe broth containing different sodium nitrite (NaNO2) concentrations [0 (control), 100, and 300 mg/L]. Fermentation broth samples were analyzed using liquid chromatography–tandem mass spectrometry, followed by multivariate statistical analyses. In comparison with the control group, 39 (6 up- and 33 downregulated) and 68 (17 up- and 51 downregulated) significantly differential metabolites were identified in the 100 and 300 mg/L experimental groups, respectively. These metabolites mainly were amino acids, glucides, and purines and principally associated with amino acid, carbohydrate, and purine metabolism. In the process of NaNO2 degradation by L. fermentum RC4, energy supply and tolerance to osmotic stress were enhanced, antioxidant capacity was reduced, and cell growth was inhibited. This is the first systematic study to report the potential mechanism via which L. fermentum RC4 degrades nitrite.

Metabolomics Analysis for Nitrite Degradation by the Metabolites of Limosilactobacillus fermentum RC4.

Nitrite (NIT), a commonly used food additive, especially in pickled and cured vegetables and meat products, might cause acute and chronic diseases. Fermentation with lactic acid bacteria (LAB) is an effective method for degrading NIT and improving the flavor of pickled and cured foods. In this study, Limosilactobacillus fermentum (L. fermentum) RC4 with a high NIT degradation ability was found to degrade NIT in a new manner when compared with reported enzymatic and acid degradation, namely, metabolite degradation during fermentation in MRS broth, which shows a synergistic effect with acid to increase NIT degradation. Liquid chromatography–mass spectrometry analysis identified 134 significantly different metabolites, of which 11 metabolites of L. fermentum RC4, namely, γ-aminobutyric acid (GABA), isocitric acid, D-glucose, 3-methylthiopropionic acid (MTP), N-formyl-L-methionine, dimethyl sulfone (MSM), D-ribose, mesaconate, trans-aconitic acid, L-lysine, and carnosine, showed significant NIT degradation effects compared with the control group (MRS broth). Verification experiments showed that adding the above 11 metabolites to 100 mg/L NIT and incubating for 24 h resulted in NIT degradation rates of 5.07%, 4.41%, 6.08%, 16.93%, 5.28%, 2.41%, 0.93%, 18.93%, 12.25%, 6.42%, and 3.21%, respectively. Among these, three metabolites, namely, mesaconate, MTP, and trans-aconitic acid, showed efficient NIT degradation abilities that might be related to the degradation mechanism involving decarboxylation reactions. This is the first systematic study of NIT degradation by LAB, resulting in the identification of a new metabolite degradation pathway and three efficient NIT degradation metabolites.

Isolation and Identification of an Efficient Aerobic Denitrifying Pseudomonas stutzeri Strain and Characterization of Its Nitrite Degradation

Nitrogen pollution in water bodies is becoming increasingly serious, and how to remove nitrogen from water bodies economically and effectively has become a research hotspot. Especially in recent years, with the gradual expansion of aquaculture in China, the content of nitrite and other nitrogen-containing substances in water bodies has been increasing, which inhibits the growth of farm animals and is one of the causes of eutrophication in water bodies. In this study, a strain of bacteria was isolated from the sludge of an aquaculture fishpond and identified as Pseudomonas stutzeri, which can efficiently degrade nitrite. After continuous domestication in nitrite mixed solution, the nitrite nitrogen reduction capacity of P. stutzeri was significantly improved. Univariate experiments aiming to optimize the degradation conditions indicate that the optimal culture conditions for strain F2 are: medium with a carbon source of sodium succinate; C/N of 18; pH of 8; culture temperature of 28 °C; and shaking speed of 210 rpm in the shaker. Under the optimal culture conditions, the NO2−-N concentration of the culture solution was 300 mg/L, and the nitrite removal rate reached 98.67%. Meanwhile, the results of the nitrogen balance test showed that the strain converted 6.1% of the initial nitrogen into cellular organic nitrogen and 62.3% into gaseous nitrogen.

Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus

PurposeCucumber fermentation is traditionally done using lactic acid bacteria. The involvement of probiotic cultures in food fermentation guarantees enhanced organoleptic properties and protects food from spoilage.MethodsAutochthonous lactic acid bacteria were isolated from spontaneously fermented cucumber and identified to species level. Only strains adjudged as safe for human consumption were examined for their technological and functional characteristics. Strain efficiency was based on maintaining high numbers of viable cells during simulated GIT conditions and fermentation, significant antioxidant activity, EPS production, nitrite degradation, and antimicrobial ability against Gram-positive and Gram-negative foodborne pathogens.ResultTwo strains, Lactiplantibacillus plantarum NPL 1258 and Pediococcus pentosaceus NPL 1264, showing a suite of promising functional and technological attributes, were selected as a mixed-species starter for carrying out a controlled lactic acid fermentations of a native cucumber variety. This consortium showed a faster lactic acid-based acidification with more viable cells, at 4% NaCl and 0.2% inulin (w/v) relative to its constituent strains when tested individually. Sensory evaluation rated the lactofermented cucumber acceptable based on texture, taste, aroma, and aftertaste.ConclusionThe results suggest that the autochthonous LAB starter cultures can shorten the fermentation cycle and reduce pathogenic organism’ population, thus improving the shelf life and quality of fermented cucumber. The development of these new industrial starters would increase the competitiveness of production and open the country’s frontiers in the fermented vegetable market.

Effect of Lactobacillus plantarum enriched with organic/inorganic selenium on the quality and microbial communities of fermented pickles

Lactobacillus enriched with organic/inorganic selenium and pickles fermented with the Lactobacillus plantarum R were prepared. The results showed that selenium-enriched Lactobacillus plantarum R enhanced the antioxidant capacity, inhibition rate of advanced glycation end-products (AGEs), nitrite degradation, and the organic acid production of fermented pickles, while Lactobacillus plantarum R enriched with inorganic selenium (R-Se-IN) showed the best performance. Twenty-three aroma-active substances and seven characteristic compounds were detected in the R-Se-IN group. Moreover, the bacterial community result revealed that Lactococcus, Lactobacillus, and Leuconostoc were predominant in the R-Se-IN group, while the other groups contained Enterobacter, Halomonas, and Klebsiella. Furthermore, the correlations between environmental factors, differential flavor substances, and microbial communities were explored based on multivariate statistical analysis. These results indicate that the addition of Lactobacillus plantarum R enriched with organic/inorganic selenium influenced the environmental factors, differential flavor substances, and microbial communities of the fermented pickles.

Characterization of nitrite degradation by polyphenols in sea buckthorn (Hippophaë rhamnoides L.) by density function theory calculations

The objective of this study was to investigate the nitrite-degrading capacity of polyphenols in sea buckthorn and explore the relationship between structures and degradation capacity with quantum chemistry. The results showed that polyphenols in sea buckthorn had a higher nitrite degrading capacity than other compounds, with the nitrite-degrading rate of 75.9%, the chlorogenic acid, isorhamnetin, luteolin-3′-O-arabinoside, L-epicatechin, isosinensetin, rutin, luteolin-3′-O-beta-D-glucuronide, catechin, quercetin-3′-O-glucoside, epigallocatechin contents changed significantly in the presence of nitrite. The bonding dissociation energy indicated the ΔE of chlorogenic acid for the 7-OH site was 290.2853 kcal/mol, lower than other phenolic monomers, while Mulliken electron density difference of oxygen and hydrogen in corresponding hydroxyl group was larger than other polyphenols, which were in accordance with the higher nitrite degradation. These results indicated that the nitrite degradation rates were closely related to bonding dissociation energy and Mulliken electron density, and could be estimated by the two indicators.

Whole genome sequencing of Lactobacillus plantarum DMDL 9010 and its effect on growth phenotype under nitrite stress

The nitrite that normally exists in fermented foods is a threat to public health. Nitrite degradation by lactic acid bacteria (LAB) has the advantages of safety and low cost. This study investigated the effect of Lactobacillus plantarum DMDL 9010 (LP9010) on growth phenotype under nitrite stress from the perspective of whole genome sequencing. The results showed that LP9010 has certain tolerance to nitrite. However, high nitrite concentration (5–12.5 mmol/L) inhibited the growth and acid production. Nitrite could not only affect the morphology of LP9010 cells with longer phenotype, shrink and dent on the surface (even crack), but also decreased cell surface hydrophobicity. Correspondingly, 19 genes encoding stress proteins have been found in the genome. In addition, genes related to osmotic regulation proteins and peptidoglycans synthesis were found in the genome of LP9010, which may affect the cell wall structure under nitrite stress. Low pH lactic acid could degrade nitrite, whereas nitrite was hardly degraded when pH > 4. In addition, we found the putative nitrite reductase gene in LP9010, the nitrite ion bound to the Cd1NiR (pgl) active site by forming two hydrogen bonds with the residues PRO87 and PRO88. This study could provide theoretical reference to reduce nitrite in food products.

Effect of different lactic acid bacteria on nitrite degradation, volatile profiles, and sensory quality in Chinese traditional paocai

Paocai is one of the most popular traditional fermented products in China. Different lactic acid bacteria (LAB) have an important influence on the microbial changes, the dynamic changes of metabolites, and the sensory qualities of paocai. In this study, five different paocai groups were designed which were fermented by Lactobacillus plantarum DMDL 9010 (LP), Lactobacillus brevis GIM 1.773 (LB), Leuconostoc mesenteroides GIM 1.774 (LM), mixed three kinds of LAB (LP + LB + LM), pasteurization (PST) and natural fermentation (NF) without LAB. The nitrite, nitrate, pH, titratable acidity, viable count (LAB and yeast) and metabolites (organic acids, sugars and volatile substances) of these paocai groups were measured. Compared with each single bacterial fermentation (LP, LB and LM), NF and PST, the mixed three kinds of LAB (LP + LB + LM) had a lower nitrite peak, which could be attributed to the significant accumulation of organic acids, and positively affected sensory quality of paocai. Flavor substances produced in paocai samples confirmed as alcohols, ketones and olefins. Sensory evaluation showed that multi-bacteria mixed fermentation of paocai had a better flavor than that of NF, PST and single bacterial fermentation. Therefore, the use of multiple LAB as starter cultures contributes to enhance paocai qualities and control the levels of nitrite.

Fabrication of cadmium indium sulfide/cadmium sulfide/polyoxo-titanium cluster composite nanofibers with enhanced photocatalytic activity for nitrite degradation

Photocatalytic removal of nitrite is a convenient and green method. Photocatalytic technology has been limited, however, by its light absorption range and unsuitable conduction and valence bands, which affect the photocatalytic efficiency and nitrogen selectivity. In this work, we synthesized a cadmium indium sulfide/cadmium sulfide/polyoxo-titanium cluster composite nanometer photocatalyst with a visible light response, and further fixed the photocatalyst to fibers to form electrospun film. The samples were characterized using direct reflectance spectroscopy, scanning electron microscopy, transmission electron microscopy, energy-dispersive X-ray spectroscopy, X-ray diffraction, X-ray photoelectron spectroscopy, photoluminescence, Fourier-transform infrared spectroscopy, N2 adsorption–desorption isotherms, and the transient photocurrent response. The photocatalytic activity of the prepared photocatalyst was evaluated based on the transformation of nitrite under simulated sunlight. The photocatalytic results showed that the nitrite conversion rate was as high as 98% within 2 h and had about a 63% selectivity of nitrogen. The combination of CdS and Cdln2S4 better captured visible light and could be adjusted to an appropriate oxidation–reduction potential energy after loading with polyoxo-titanium clusters. Subsequently, the results of cycling experiments indicated that the Cdln2S4/CdS/polyoxo-titanium clusters composite nanofibers maintained a fairly consistent photocatalytic performance. The effects of electron and hole scavengers were investigated and the possible photocatalytic mechanism was elucidated by studying the products during the photocatalytic degradation.

Peptide-directed Pd-decorated Au and PdAu nanocatalysts for degradation of nitrite in water.

In this work, a palladium binding peptide, Pd4, has been used for the synthesis of catalytically active palladium-decorated gold (Pd-on-Au) nanoparticles (NPs) and palladium–gold (PdxAu100−x) alloy NPs exhibiting high nitrite degradation efficiency. Pd-on-Au NPs with 20% to 300% surface coverage (sc%) of Au showed catalytic activity commensurate with sc%. Additionally, the catalytic activity of PdxAu100−x alloy NPs varied based on palladium composition (x = 6–59). The maximum nitrite removal efficiency of Pd-on-Au and PdxAu100−x alloy NPs was obtained at sc 100% and x = 59, respectively. The synthesized peptide-directed Pd-on-Au catalysts showed an increase in nitrite reduction three and a half times better than monometallic Pd and two and a half times better than PdxAu100−x NPs under comparable conditions. Furthermore, peptide-directed NPs showed high activity after five reuse cycles. Pd-on-Au NPs with more available activated palladium atoms showed high selectivity (98%) toward nitrogen gas production over ammonia.

Detection of nitrite degradation by Lactobacillus plantarum DMDL9010 through the anaerobic respiration electron transport chain using proteomic analysis

AbstractThis study aimed to investigate the mechanism of nitrite degradation by Lactobacillus plantarum DMDL9010 using the proteomic technology. The results showed that 0.276 g L−1 nitrite was degraded completely by L. plantarum DMDL9010 in 24 h. Nitrite was transported into the pericytoplasm by a two‐component system. Reduced nicotinamide adenine dinucleotide (NADH) and flavin adenine dinucleotide‐2 (FADH2) were produced during metabolism via these pathways of phosphotransferase system, glycolysis/gluconeogenesis and citrate cycle. NADH and FADH2 produced electrons catalysed by dehydrogenase. The electrons were transferred through the electron transport chain eventually to nitrite. Some molecules of nitrites gained electrons and were reduced to NH3 by nitrite reductase. Then NH3 from nitrite was converted into l‐glutamine catalysed by glutamine synthetase, which was one of the ways to generate l‐glutamine. This study can provide theoretical guidance to the research on the biological technique to reduce nitrite in food products.

Photoelectrocatalytic improvement of copper oxide thin film fabricated using anodization strategy application in nitrite degradation and promoting oxygen evolution

This research is to develop Cu oxide thin film preparation using the anodization technique for the highest efficiency nitrite degradation and promoting oxygen evolution improvement. The electrochemical cell is developed by designing the electrode position to enhance the efficiency of Cu oxide thin film deposition on the anode electrode. The effects of precursor solution temperature, deposition time, and calcination temperature were studied to enhance the photoelectrocatalytic water reduction properties. The characteristics of the fabricated Cu oxide thin film were studied using scanning electron microscope, X-ray diffraction, and electrochemical impedance spectroscopy methods related to the photoelectrocatalytic activity improvement. The calcination temperature is a significant factor affecting physical properties, crystalline structure, morphology, and charge transfer rate, which relate to the photoelectrocatalytic activities. We have succeeded in developing the photoelectrocatalytic cell using the developed Cu oxide photocathode in cooperation with the FTO/WO3/BiVO4 photoanode for nitrite degradation and simultaneous oxygen production up to 98% and 6.0 mgO2/L for 120 min, respectively. This research is especially suitable for further development leading to a water treatment application that eliminates inorganic ions and increases the dissolved oxygen value in an aquarium system.

Sichuan paocai fermented by mixed-starter culture of lactic acid bacteria.

To satisfy the demand of industrial production, selecting strains suitable for fermentation initiation is necessary. In this study, the effects of mixed‐starter culture including Leuconostoc, Lactobacillus, and Weissella on the quality of Sichuan pickle were discussed. Results showed that mixed‐starter culture can accelerate fermentation and had the highest efficiency for nitrite degradation, that is, the maximum nitrite concentration was 8.97 g/kg on day 1 and decreased to 1.88 mg/kg after 3 days. The mixed‐starter culture improved the sensory properties of pickles, which easily produced acids but had reduced amounts of total acids. The pickle products fermented by the mixed‐starter culture contained increased lactic acid (17.52 g/kg), mannitol (0.62%), umami (35.85), and sweet (11.36) amino acids on day 4. The strains Weissella paramesenteroides C2‐2 and Lactobacillus brevis ZP11‐2 grew well in the mixed‐starter culture fermentation.

Characterization of a novel Cu-containing dissimilatory nitrite reductase from the haloarchaeon Halorussus sp. YCN54.

Dissimilatory nitrite reductase, a key enzyme in the denitrification pathway, catalyzes the reduction of nitrite to NO. Bioinformatic analysis showed that the genome of a novel nitrite-degrading haloarchaeon Halorussus sp. YCN54 possessed a gene encoding the Cu-containing dissimilatory nitrite reductase (NirKHrs). NirKHrs was heterologously expressed and purified. Protein sequencing indicated that two isoforms of NirKHrs monomer were produced intracellularly. UV-vis spectrum of the purified NirKHrs showed that it belonged to the blue NirK group. NirKHrs showed optimum activity at 4.5M NaCl, 55 ℃ and pH 7.0, representing a halophilic, slightly thermophilic and neutral enzyme. It exhibited high stability at 30-50 ℃. NirKHrs activity was strongly inhibited by the copper chelating agent due to removal of copper. NirKHrs activity was activated by Mn2+ and Sr2+. It displayed good tolerance to some high polarity organic solvents and nonionic surfactants, such as glycerol, DMSO, DMF and tween-20. Na2S2O4 was an effective electron donor to NirKHrs. The Km and Vmax values of purified NirKHrs for nitrite were 3.2mM and 477.2 U/mg, respectively, indicating its high activity. These results indicated that NirKHrs may have potential applications for nitrite degradation in high-salt industries, such as salted food and saline wastewater treatment.

Photocatalytic Simultaneous Removal of Nitrite and Ammonia via a Zinc Ferrite/Activated Carbon Hybrid Catalyst under UV-Visible Irradiation.

Nitrite and ammonia often coexist in waters. Thus, it is very significant to develop a photocatalytic process for the simultaneous removal of nitrite and ammonia. Herein, zinc ferrite/activated carbon (ZnFe2O4/AC) was synthesized and characterized by X-ray diffraction spectroscopy, transmission electron microscopy, Raman spectroscopy, and ultraviolet–visible diffuse reflectance spectroscopy. The valence band level of ZnFe2O4 was measured by X-ray photoelectron spectroscopy–valence band spectroscopy, and first-principles calculation was performed to confirm the band structure of ZnFe2O4. The as-synthesized ZnFe2O4/AC species functioned as a photocatalyst to simultaneously remove nitrite and ammonia under anaerobic conditions upon UV–visible light irradiation at the first stage. The results indicated that an average removal ratio of 92.7% with ±0.2% error for nitrite degradation for three runs was achieved in 50.0 mg/L nitrite + 100.0 mg/L ammonia solution with pH 9.5 under anaerobic conditions for 3 h at this stage; simultaneously, the removal ratio of 64.0% with ±0.2% error for ammonia was also achieved. At the second stage, oxygen gas was bubbled in the reactor to photocatalytically eliminate residual ammonia under aerobic conditions upon continuous irradiation. The results demonstrated that the removal ratios for nitrite, ammonia, and total nitrogen reached to 92.0, 90.0, and 90.2% at 12th hour, respectively, and the product released during photocatalysis is N2 gas, detected by gas chromatography, fulfilling the simultaneous removal of nitrite and ammonia. The reaction mechanism was exploited.

Effect of selenium supplements on the antioxidant activity and nitrite degradation of lactic acid bacteria.

Selenium (Se) is one of the essential trace elements in the human body, and Se-enriched lactic acid bacteria (LAB) can improve the biological utilization value of inorganic Se. The aim of this study was to isolate Se-enriched LAB and study their effects on antioxidant activity and nitrite degradation. The Se-enriched LAB L.P2, which was nitrite-tolerant and could grow in 30µg/mL sodium selenite (Na2SeO3) medium, was isolated from the traditional fermented Chinese sauerkraut. L.P2 belonged to Lactobacillus plantarum according to the 16S rDNA analysis. The biomass and lactic acid production of L.P2 reached to a maximum (9.52 log CFU/mL and 16.99mg/mL) when 2.0µg/mL Na2SeO3 was supplemented in the medium. Additionally, the nitrite degradation rate reached 85.76% when the initial concentration of Na2SeO3 was 2.0µg/mL. The Se-enriched LAB enhanced the scavenging capacity of hydroxyl radical and superoxide free radical of L.P2 and improved the lipid peroxidation and ion-chelating abilities. Moreover, the activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) in Se 4 group (4.0µg/mL Na2SeO3 was added) reached 48.49 and 50.35U/mg, respectively. Thus, Se 4 concentration was significantly higher than that of Se 0 group (with no Se added). In particular, SOD and GSH-Px enzymes correlated with nitrite degradation (P < 0.01). Collectively, our results indicate that Se supplementation can enhance the antioxidant capacity of LAB, contribute to its nitrite degradation, and thus may have potential applications in functional foods.

Characterization and in vitro properties of Lactobacillus plantarum and Leuconostoc mesenteroides for probiotic potential and nitrite degradation

Characterization and in vitro properties of Lactobacillus plantarum and Leuconostoc mesenteroides for probiotic potential and nitrite degradation