title: Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition.
abstract: Lactobacillus brevis KGR3111, Lactobacillus curvatus KGR 2103, Lactobacillus plantarum KGR 5105, and Lactobacillus sakei KGR 4108 isolated from kimchi were investigated for their potential to be used as starter culture for fermented sausages with the capability to reduce and tolerate nitrate/nitrite. The reduction capability of tested strains for nitrate was not dramatic. All tested strains, however, showed the capability to produce nitrite reductase with the reduction amount of 58.46-75.80 mg/l of NO(2)(-). L. brevis and L. plantarum showed nitrate tolerance with the highest number of 8.71 log cfu/ml and 8.81 log cfu/ml, and L. brevis and L. sakei exhibited nitrite tolerance with the highest number of 8.24 log cfu/ml and 8.25 log cfu/ml, respectively. As a result, L. brevis, L. plantarum, and L. sakei isolated from kimchi showed a tolerance against nitrate or nitrite with a good nitrite reduction capability, indicating the satisfaction of one of the selection criteria to be used as starter culture for fermented sausages.
authors.affiliation: Division of Animal life Science, Konkuk University, Seoul 143-701, Republic of Korea.
authors.forename: Hyun-Dong
authors.initials: HD
authors.lastname: Paik
authors.affiliation: Korea Livestock Products HACCP Accreditation Service, Anyang 8-dong, Gyeonggi-do, Republic of Korea. Electronic address: ljy@ihaccp.or.kr.
authors.forename: Joo-Yeon
authors.initials: JY
authors.lastname: Lee
mesh_terms: D000818:Animals; D015169:Colony Count, Microbial; D004032:Diet; D005285:Fermentation; D005516:Food Microbiology; D006801:Humans; D019344:Lactic Acid; D007778:Lactobacillus / Q000187:drug effects* / Q000302:isolation & purification; D008461:Meat Products / Q000382:microbiology*; D009566:Nitrates / Q000494:pharmacology*; D009572:Nitrite Reductases / Q000096:biosynthesis; D009573:Nitrites / Q000494:pharmacology*; D014675:Vegetables / Q000382:microbiology*
chemical_list: D009566:Nitrates; D009573:Nitrites; D019344:Lactic Acid; D009572:Nitrite Reductases
keywords: Fermented sausage; Kimchi; Lactic acid bacteria; Nitrate; Nitrite; Starter culture