Effects of Lactic Acid Bacteria on Residual Nitrite in a Summer Style Sausage

摘要

Lactic acid bacteria were evaluated for their ability to reduce nitrite and produce acid. Tests were conducted in broth, model meat systems, and a fermented sausage. The bacteria were screened for their ability to reduce nitrite irrespective of pH effects, in broth containing no added carbohydrate. Lactobacillus leichmannii, Streptococcus faecalis, and several atypical lactobacilli isolated from fresh beef and mutton reduced 200-1000 ppm nitrite in 48-72 hours. Reduction by L. leichmannii and S. faecalis was inhibited by carbon monoxide, suggesting a possible heme-containing nitrite reductase enzyme. Studies conducted in broth and model meat systems showed significant differences in nitrite reduction and acid production with longer incubation times, higher temperatures, and increased carbohydrate levels. Differences were observed in degree of nitrite reduction due to meat source (beef versus mutton) and bacterial treatment. Residual nitrite and pH were highly correlated in all media containing fermentable carbohydrate.