title: Evaluation of the impact on food safety of a Lactobacillus coryniformis strain from pickled vegetables with degradation activity against nitrite and other undesirable compounds.
abstract: Four strains of lactic acid bacteria showing antimicrobial activity against some food-spoilage microorganisms or pathogens, including both Gram-negative and -positive strains, were isolated from naturally fermented pickled vegetables and a traditional cheese product. Among these isolates, Lactobacillus coryniformis strain BBE-H3, characterised previously to be a non-biogenic amine producer, showed a high level of activity in degrading sodium nitrite and exhibited the ability to eliminate ethyl carbamate and one of its precursors, urea. The antimicrobial substance produced by L. coryniformis BBE-H3 was found to be active at an acidic pH range of 4.0-4.5. The antimicrobial activity of this strain decreased differentially after treatment with proteolytic enzymes (pepsin, papain, trypsin and proteinase K), implying this growth inhibitory compound is either a protein or a polypeptide. The results of this study show the suitability of L. coryniformis BBE-H3 as a starter in food manufacturing processes, and demonstrate its potential role in eliminating food origin carcinogens such as sodium nitrite and ethyl carbamate.
authors.affiliation: a The Key Laboratory of Industrial Biotechnology, Ministry of Education , Jiangnan University , Wuxi , China.|b School of Biotechnology , Wuxi , China.
authors.forename: Fang
authors.initials: F
authors.lastname: Fang
authors.affiliation: a The Key Laboratory of Industrial Biotechnology, Ministry of Education , Jiangnan University , Wuxi , China.|b School of Biotechnology , Wuxi , China.
authors.forename: Tingting
authors.initials: T
authors.lastname: Feng
authors.affiliation: b School of Biotechnology , Wuxi , China.|c National Engineering Laboratory for Cereal Fermentation Technology , Jiangnan University , Wuxi , China.|d The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education , Jiangnan University , Wuxi , China.
authors.forename: Guocheng
authors.initials: G
authors.lastname: Du
authors.affiliation: a The Key Laboratory of Industrial Biotechnology, Ministry of Education , Jiangnan University , Wuxi , China.|b School of Biotechnology , Wuxi , China.|c National Engineering Laboratory for Cereal Fermentation Technology , Jiangnan University , Wuxi , China.
authors.forename: Jian
authors.initials: J
authors.lastname: Chen
mesh_terms: D005285:Fermentation; D059022:Food Safety; D007778:Lactobacillus / Q000302:isolation & purification / Q000378:metabolism*; D009573:Nitrites / Q000378:metabolism*; D014675:Vegetables / Q000382:microbiology*
chemical_list: D009573:Nitrites
keywords: Lactobacillus coryniformis; antimicrobial activity; biogenic amines; ethyl carbamate; food safety; nitrite