UV-induced Lactobacillus gasseri mutants resisting sodium chloride and sodium nitrite for meat fermentation.
Lactobacillus gasseri, one of the predominant lactobacilli in human intestinal tracts, is utilized for probiotics and dairy starter cultures. However, since L. gasseri is relatively sensitive to sodium chloride and sodium nitrite (essential compounds for meat products), it is difficult to utilize this species for conventional fermented meat products. In this study, efforts were directed to generate mutants of L. gasseri resisting sodium chloride and sodium nitrite. UV irradiation of the strain of L. gasseri JCM1131(T) generated several mutants resisting these compounds. A mutant strain 1131-M8 demonstrated satisfactory growth in meat containing 3.3% sodium chloride and 200 ppm sodium nitrite. Although proteins extracted from the cell surface of 1131-M8 were slightly different from those of the original strain, other biochemical characteristics of both strains were indistinguishable. These results suggest that the L. gasseri mutant obtained in this study could be utilized as a starter culture to develop probiotic meat products.
Arihara
K
K
School of Veterinary Medicine and Animal Sciences, Kitasato University, Towada-shi, Japan. arihara@vmas.kitasato-u.ac.jp
Itoh
M
M
D000818:Animals; D004591:Electrophoresis, Polyacrylamide Gel; D005285:Fermentation; D006801:Humans; D007778:Lactobacillus / Q000235:genetics / Q000528:radiation effects*; D008461:Meat Products / Q000382:microbiology*; D009154:Mutation; D012965:Sodium Chloride / Q000494:pharmacology*; D012977:Sodium Nitrite / Q000494:pharmacology*; D013552:Swine; D014466:Ultraviolet Rays
D012965:Sodium Chloride; D012977:Sodium Nitrite