Nitrite‐reducing performance of two Lactobacillus strains isolated from traditional Sichuan fermented sausage in different production processes

Abstract

Abstract Two lactic acid bacteria (LAB) strains were screened in traditional Sichuan sausage, and their nitrite‐reducing performance in different production processes was determined in this study. LAB were isolated from traditional Sichuan sausages and identified by 16S rDNA sequencing. The effects of the isolated bacteria on the bacterial community, physicochemical properties, and nitrite‐decreasing capacity during sausage fermentation were investigated by comparing nonactivated treatment and activated treatment at 30°C. The results showed that the screened two LAB strains were identified as Pediococcus pentosaceus and Leuconostoc mesenteroides, which adapted well to the new habitat of fermented sausage, reaching a maximum of 7.00 and 7.32 lg CFU g−1 in the nonactivated treatment, 7.65 and 7.52 lg CFU g−1 in the activated treatment, and the two strains had strong acidizing potential, which could inhibit the growth of saprophytic bacteria. Otherwise, the activated treatment was better than the traditional process for nitrite degradation and fermentation time, except for color. Both strains contribute to nitrite consumption while reducing fermentation time and sausage production cycles. In conclusion, these two strains are expected to be the starting point for the improvement of biological safety and nitrite residue control in traditional Sichuan sausage production.

Keywords

• activated fermentation
• lactic acid bacteria
• meat fermentation
• nitrite depletion