Isolation, Identification and Process Optimization of Nitrite-degrading Bacteria in Low-nitrite Cured Meat from Northeastern Chongqing
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Abstract:
To explore the reasons for the low nitrite content in low-nitrite cured meat from the northeastern part of Chongqing and to screen out efficient nitrite-degrading strains, and further optimize the processing technology of low-nitrite cured meat. This study determined the nitrite content of cured meat from four counties and districts in the northeastern part of Chongqing, selected low-nitrite samples for microbial analysis, and isolated dominant lactic acid bacteria; evaluated the performance of the strains through degradation experiments, and studied the effects of salt addition and curing temperature on nitrite content. The results showed that the key to the low nitrite content in low-nitrite cured meat from the northeastern part of Chongqing was the efficient degradation effect of lactic acid bacteria. Lactobacillus sakei FBG1-D33 was successfully isolated, and its nitrite degradation rate reached 95.20% within 24 hours, significantly higher than the existing reported levels. When the inoculation amount was 108 CFU·g-1, the pH value of the cured meat was 5.0 to 5.2. The optimized process parameters were: salt addition of 3%, curing temperature of 4℃, curing time of 7 days, inoculation of FBG1-D33 (108 CFU·g-1), and fermentation at 37℃ for 24 hours. The final nitrite content of the cured meat was less than 1 mg·kg-1, which was superior to similar studies. The strong degradation ability of Lactobacillus sakei FBG1-D33 combined with the optimized process parameters provided a theoretical basis and technical support for the production of low-nitrite cured meat.
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Science and Technology Program Project of Kaizhou District, Chongqing Municipality
