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Effects of the presence of the curing agent sodium nitrite, used in the production of fermented sausages, on bacteriocin production by Weissella paramesenteroides DX grown in meat simulation medium

Paper ID Volume ID Publish Year Pages File Format Full-Text
17172 42649 2013 5 PDF Available
Title
Effects of the presence of the curing agent sodium nitrite, used in the production of fermented sausages, on bacteriocin production by Weissella paramesenteroides DX grown in meat simulation medium
Abstract

•We studied bacteriocin production by Weissella paramesenteroides in the presence of NaNO2.•Bioreactor fermentations were carried out in a meat simulation medium.•Increasing concentrations of nitrite suppressed bacteriocin production.•The suppressive effect of nitrite was apparent under conditions supporting increased specific production rates.•No suppressive effect was observed under anaerobic conditions.

Weissellin A is a listericidal bacteriocin produced by the sausage-isolated strain of Weissella paramesenteroides DX. The response of the strain to various concentrations of the added curing agent NaNO2 (0.0025, 0.005 and 0.01 g/L) was evaluated in bioreactor fermentations using a meat simulation medium. The presence of nitrite suppressed bacteriocin production – the effect being more pronounced with increasing concentrations. Weissellin A was produced as a growth-associated metabolite in the absence of nitrite or its presence in the low concentration of 0.005 g/L under aerobic conditions. The suppressive effect of nitrite was apparent under conditions supporting increased specific production rates, e.g. 50% and 100% dissolved oxygen tension, but no effect was observed under anaerobic conditions. As the latter prevail in the microenvironment of fermented meat products, the absence of any influence of nitrite on bacteriocin production is an important finding that enlightens the role of this species of lactic acid bacteria in its common substrates.

Keywords
Weissella paramesenteroides; Sodium nitrite; Fermentation; Bacteriocin
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Effects of the presence of the curing agent sodium nitrite, used in the production of fermented sausages, on bacteriocin production by Weissella paramesenteroides DX grown in meat simulation medium
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Publisher
Database: Elsevier - ScienceDirect
Journal: Enzyme and Microbial Technology - Volume 53, Issue 1, 10 June 2013, Pages 1–5
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
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Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us