Lactobacillus campylobacter and its application in reducing nitrosamine content in air-dried intestines

Abstract

The invention relates to lactobacillus flexus and its application in reducing the content of nitrosamine in air-dried sausage, belonging to the technical field of microorganisms. The object of the present invention is to select a strain of Lactobacillus flexus 2 with the effect of reducing nitrosamines, apply it to air-dried sausage, and investigate the dynamic changes of nitrosamines in the fermentation process. The Lactobacillus flexus 2 described in the present invention is a strain extracted from fermented yogurt and isolated and identified, and is preserved in the General Microbiology Center (CGMCC) of China Microbiological Culture Collection Management Committee, address: No. 1 Beichen West Road, Chaoyang District, Beijing Institute of Microbiology, Chinese Academy of Sciences, the strain preservation number is: CGMCC No.9172, the preservation date is May 16, 2014, and the classification of the strain is named Lactobacillus curvatus. The Lactobacillus flexus 2 provided by the invention can effectively reduce the contents of four nitrosamines, NDEA, NDPA, NDphA and NPIP in air-dried sausage.

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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