Paper Titles

Identification of Cell Apoptosis Morphology Induced by Oligosaccharides
p.805

Impacts of Nitrogen (Urea) Fertilization on Cadmium Accumulation Nitrate Contents and Nutritive Values in Chinese Cabbage
p.809

Influence of Contents of Carbon and Phosphorous on the Crumbling Phenomena of Si-Al-Fe
p.818

Introduction to Social Research Methods
p.824

Isolation and Identification of Nitrite-Degrading Lactic Acid Bacteria from Salted Fish
p.828

Levofloxacin Release, Antibacterial Activity and Cytotoxicity Studies on a Novel Wound Dressing
p.835

Lipid Extraction from Microalgae Scendesmus dimorphus by Wet-Milling Process Using Response Surface Approach
p.842

Measure Scheme According to Siemens PLC
p.847

Metabolic Flux Analysis and Optimal Control in the Process of Ectoine Fermentation
p.851

HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 393-395Isolation and Identification of Nitrite-Degrading...

Isolation and Identification of Nitrite-Degrading Lactic Acid Bacteria from Salted Fish

Article Preview

Abstract:

Lactic acid bacteria commonly used in fermented meat products, dairy products and smoked products such as pickled food industry. They can make the products have a special flavor and color, inhibit the growth of pathogenic bacteria, and reduce the nitrite content of products, improve food security. 12 strains of lactic acid bacteria were isolated from the salted fish. Some of their biochemical characteristics were studied and compared, as well as their abilities on the tolerance and degradation of nitrite. 3 strains named b2、j2、j5 were approved to degrade nitrite quickly with good biochemical characteristics. After amplification and sequencing of 16S rDNA gene, the isolated strains were identified by sequence homology as Lactobacillus plantarum, Leuconostoc mesenteroides and Pediococcus pentosaceus. Strainb2, j2 and j5could degrade 96.2%, 85.6%, 91.2%.

You might also be interested in these eBooks

Biotechnology, Chemical and Materials Engineering

Info:

Periodical:

Advanced Materials Research (Volumes 393-395)

Pages:

828-834

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.393-395.828

Citation:

Cite this paper

Online since:

November 2011

Authors:

Yan Yan Wu, Fa Jia Liu, Lai Hao Li, Xian Qing Yang, Jian Chao Deng, Sheng Jun Chen

Keywords:

16S rDNA, Identification, Lactic Acid Bacteria (LAB), Nitrite-Degrading, Salted Fish

Export:

RIS, BibTeX

Price:

Permissions:

Request Permissions

[1] Yinliang ZHANG, Wenshui XIA. Development of technology and progress in theoretical research of pickled fish products. Chinese Agric Sci Bull, Vol. 23 (2007), pp.116-120, in Chinese.

[2] Fajia LIU, Yanyan WU, Laihao LI, et al. Development of reducing nitrite in salted food. Guangdong Agricultural Science, Vol. 38(2011), pp.165-167, in Chinese.

[3] Karl-Otto Honikel. The use and control of nitrate and nitrite for the processing of meat products. Meat Science, Vol. 78(2008), pp.68-76.

[4] Myungjin Kim; Jongsik Chun. Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis. International Journal of Food Microbiology, Vol. 103(2005), p.91~96.

DOI: 10.1016/j.ijfoodmicro.2004.11.030

[5] C K Oh, M C Oh, S H Kim. The depletion of sodium nitrite by lactic acid bacteria isolated from kimchi. Journal of Med Food, Vol. 7(2004), pp.38-44.

DOI: 10.1089/109662004322984680

[6] P. A. Maragkoudakis, G. Zoumpopoulou, C. Miaris, et al. Probiotic potential of Lactobacillus strains isolated from dairy products. International Dairy Journal, Vol. 3(2006), pp.189-199.

DOI: 10.1016/j.idairyj.2005.02.009

[7] Noraphat Hwanhlem, Subaidah Buradaleng, Saowakon Wattanachant, et al. Isolation and screening of lactic acid bacteria from Thai traditional fermented ﬁsh (Plasom) and production of Plasom from selected strains. Food Control, Vol. 22(2011).

DOI: 10.1016/j.foodcont.2010.09.010

[8] D. C Siu, A. Henshall. Ion chromatographic determination of nitrate and nitrite in meat products. Journal of Chromatography A, Vol. 804(1998), pp.157-160.

DOI: 10.1016/s0021-9673(97)01245-4

[9] MIH Helaleh, T Korenaga. Ion chromatographic method for simultaneous determination of nitrate and nitrite in human saliva. Journal of Chromatography B, Vol. 744(2000), pp.433-437.

DOI: 10.1016/s0378-4347(00)00264-4

[10] T. Onda, F. Yanagida, T. Uchimura, et al. Widespread distribution of the bacteriocin-producing lactic acid cocci in Miso-paste products. Journal of Applied Microbiology, Vol. 4(2002), pp.695-705.

DOI: 10.1046/j.1365-2672.2002.01573.x

[11] O. Kandler, N. Weiss. Genus Lactobacillus, In, P. H. A. Sneath, N. S. Mair, M. E. Sharpe, and J. G. Holt (eds. ), Bergey's Manual of Systematic Bacteriology, vol 2, 9th ed. Williams and Wilkins, Baltimore. (1986), pp.1063-1065.

[12] WF Harrigan, ME McCance: Laboratory Methods in Food and Dairy Microbiology(Academic Press, New York, 1976).

[13] A Escalante, C Wacher, A Farres. Lactic acid bacterial diversity in the traditional Mexican fermented dough pozol as determined by 16S rDNA sequence analysis. International Journal of Food Microbiology, Vol. 64 (2001), pp.21-31.

DOI: 10.1016/s0168-1605(00)00428-1

[14] M Scarpellini, D. Mora, S. Colombo, et al. Development of Genus/Species-Specific PCR Analysis for Identification of Carnobacterium Strains. Current Microbiology, Vol. 45(2002), pp.24-29.

DOI: 10.1007/s00284-001-0043-3

[15] L Guan, K Hagen, G Tannock, et al. Detection and Identification of Lactobacillus species in Crops of Broilers Different Ages by Using PCR-Denaturing Gradient Gel Electrophoresis and Amplified Ribosomal DNA Restriction Analysis. Applied and Environmental Microbiology, Vol. 11(2003).

DOI: 10.1128/aem.69.11.6750-6757.2003

[16] K. L. Dodds, D. L. Collins-Thompson. Incidence of nitrite depleting lactic acid bacteria in cured meats and in meat starter cultures. J Food Protection, Vol. 47 (1984), p.7–10.

DOI: 10.4315/0362-028x-47.1.7