Kim Hyeong Sang, Hur Sun Jin
Department of Animal Science and Technology, Chung-Ang University, Anseong-si 17546, Republic of Korea.
Food Chem. 2018 Jan 15;239:556-560. doi: 10.1016/j.foodchem.2017.06.160. Epub 2017 Jul 1.
The objective of this study was to determine the effect of six different starter cultures of enterobacteria on the concentration of residual nitrite in fermented sausages during in vitro human digestion. Before digestion, the concentration of residual nitrite was dependent on starter culture in fermented sausage and ranged from 25.2 to 33.2mg/kg. Among the six starter cultures of enterobacteria, Pediococcus acidilactici, Pediococcus pentosaceus, and Staphylococcus carnosus showed higher nitrite depletion ability than the other three strains in fermented sausages. The concentration of residual nitrite in fermented sausages was significantly (p<0.05) decreased after stomach digestion and ranged from 17.4 to 21.6mg/kg. Enterobacteria Escherichia coli (E. coli) and/or Lactobacillus casei (L. casei) effectively increased the degree of depletion of residual nitrite in large intestine digestion. In conclusion, starter cultures could influence the concentration of residual nitrite during in vitro human digestion. They could deplete residual nitrite in fermented sausages.
本研究的目的是确定六种不同的肠杆菌发酵剂对体外人体消化过程中发酵香肠中亚硝酸盐残留浓度的影响。消化前，发酵香肠中亚硝酸盐残留浓度取决于发酵剂，范围为25.2至33.2mg/kg。在六种肠杆菌发酵剂中，嗜酸乳杆菌、戊糖片球菌和肉葡萄球菌在发酵香肠中的亚硝酸盐消耗能力高于其他三种菌株。胃消化后，发酵香肠中亚硝酸盐残留浓度显著降低（p<0.05），范围为17.4至21.6mg/kg。大肠杆菌（E. coli）和/或干酪乳杆菌（L. casei）可有效提高大肠消化过程中亚硝酸盐残留的消耗程度。总之，发酵剂可影响体外人体消化过程中亚硝酸盐残留浓度，它们可消耗发酵香肠中的亚硝酸盐残留。
