Lactobacillus curvatus and application thereof in reducing nitrosamine content in air-dried sausage

Abstract

The invention relates to lactobacillus curvatus and an application thereof in reducing nitrosamine content in an air-dried sausage, and belongs to the field of microbial technology. An object of the invention is to investigate dynamic changes of nitrosamine in a fermentation process by applying the lactobacillus curvatus 2 having the effect of reducing nitrosamine in the air-dried sausage. The lactobacillus curvatus 2 described by the invention is a strain extracted, separated and identified from fermented yogurt, is preserved in China General Microbiological Culture Collection Center (CGMCC) on May 16th, 2014 with a preservation number of CGMCC No.9172. The address of the CGMCC is the Institute of Microbiology Chinese Academy of Sciences, NO.1 West Beichen Road, Chaoyang District, Beijing, China. A classification name of the strain is lactobacillus curvatus. The lactobacillus curvatus 2 provided by the invention can reduce the content of four nitrosamines including NDEA, NDPA, NDphA and NPIP in the air-dried sausage effectively.

Description

technical field [0001] The invention belongs to the technical field of microbes, and relates to a strain of Lactobacillus curvatus, which can reduce the content of nitrosamines when applied to air-dried sausage. Background technique [0002] Nitrosamines are a class of nitrogen-containing chemicals that are teratogenic, mutagenic, and cancer-inducing. Many foods that humans consume contain nitrosamines, and some foods are indirectly formed during food processing. For example, nitrite added to meat products will form nitrosamines in an acidic environment, and nitrates used in meat products It has good coloring effect, anti-oxidation effect and flavor enhancement effect, and can also inhibit the growth of Clostridium botulinum and many other types of spoilage bacteria, so it is still an additive ingredient that is difficult to replace in meat processing. At present, the formation mechanism of nitrosamines has been deeply studied at home and abroad, and the possible harm to th...

AI Technical Summary

Problems solved by technology

Research on blocking the formation of N-nitrosamines during meat processing has mostly focused on the addition of ascorbic acid and α-tocopherol, but their application is limited due to their limited solubility

The research on nitrite substitutes is mostly concentrated on chemically synthesized substances, which can no longer meet people's requirements for food safety. Microbial fermentation has attracted people's attention as a safe alternative.

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