Abstract: The aim of this study was to screen for lactic acid bacteria (LAB) with high nitrite-degradation rate from Hunan chopped pepper. A total of 33 LAB were isolated from 12 samples collected from 4 cities in Hunan. These LAB were cultured in De Man, Rogosa and Sharpe medium (MRS) containing 250 mg/L nitrite for 24 h. The LAB with high nitrite-reducing ability were selected and identified using 16S rDNA sequencing. Also, their fermentation characteristics were determined. A total of four LAB strains was found to possess high nitrite reduction capability. These LAB were Lactobacillus brevis, L. delbrueckii, L. plantarum and L. pentosus. Among these four, L. delbrueckii had the highest nitrite degradation rate- reaching 74.4% in MRS medium for 12 h, and 98.9% in fermenter at constant pH of 6.0 for 24 h. It has rapid growth rate and acid production rate. These four strains can be further developed and utilized as starter cultures in fruits and vegetables fermentations.
PAIK H D, LEE J Y. Investigation of reduction and tolerance capability of lactic acid bacteria isolated from Kimchi against nitrate and nitrite in fermented sausage condition[J]. Meat Science, 2014, 97(4): 609-614.