Effects of Lactobacillus sakei inoculation on biogenic amines reduction and nitrite depletion of chili sauce

Detalhes bibliográficos
Autor(a) principal: ZHANG,Yalin
Data de Publicação: 2022
Outros Autores: ZHU,Wenyou, REN,Hongyang, TIAN,Tian, WANG,Xinhui
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100983
Resumo: Abstract In this study, the effects of the starter culture Lactobacillus sakei on pH, the total lactic acid concentration, nitrite depletion and histamine reduction of chili sauce were investigated. The nitrite concentration in the CPN sample was significantly lower (p < 0.05) than that of the CPS sample (as control), and decreased by 30.87%.The putrescine and histamine concentration in starter culture inoculated chili sauce were significantly lower (p < 0.05) than that of the control sample, and were decreased by 38.08% and 49.88%, respectively. These results revealed that L. sakei could be used as a potential starter culture for nitrite depletion and biogenic amines reduction of chili sauce with good sensory attributes.
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spelling Effects of Lactobacillus sakei inoculation on biogenic amines reduction and nitrite depletion of chili saucebiogenic amineschili sauceLactobacillus sakeinitrite depletionAbstract In this study, the effects of the starter culture Lactobacillus sakei on pH, the total lactic acid concentration, nitrite depletion and histamine reduction of chili sauce were investigated. The nitrite concentration in the CPN sample was significantly lower (p < 0.05) than that of the CPS sample (as control), and decreased by 30.87%.The putrescine and histamine concentration in starter culture inoculated chili sauce were significantly lower (p < 0.05) than that of the control sample, and were decreased by 38.08% and 49.88%, respectively. These results revealed that L. sakei could be used as a potential starter culture for nitrite depletion and biogenic amines reduction of chili sauce with good sensory attributes.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100983Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.99321info:eu-repo/semantics/openAccessZHANG,YalinZHU,WenyouREN,HongyangTIAN,TianWANG,Xinhuieng2022-03-21T00:00:00Zoai:scielo:S0101-20612022000100983Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effects of Lactobacillus sakei inoculation on biogenic amines reduction and nitrite depletion of chili sauce
title Effects of Lactobacillus sakei inoculation on biogenic amines reduction and nitrite depletion of chili sauce
spellingShingle Effects of Lactobacillus sakei inoculation on biogenic amines reduction and nitrite depletion of chili sauce
ZHANG,Yalin
biogenic amines
chili sauce
Lactobacillus sakei
nitrite depletion
title_short Effects of Lactobacillus sakei inoculation on biogenic amines reduction and nitrite depletion of chili sauce
title_full Effects of Lactobacillus sakei inoculation on biogenic amines reduction and nitrite depletion of chili sauce
title_fullStr Effects of Lactobacillus sakei inoculation on biogenic amines reduction and nitrite depletion of chili sauce
title_full_unstemmed Effects of Lactobacillus sakei inoculation on biogenic amines reduction and nitrite depletion of chili sauce
title_sort Effects of Lactobacillus sakei inoculation on biogenic amines reduction and nitrite depletion of chili sauce
author ZHANG,Yalin
author_facet ZHANG,Yalin
ZHU,Wenyou
REN,Hongyang
TIAN,Tian
WANG,Xinhui
author_role author
author2 ZHU,Wenyou
REN,Hongyang
TIAN,Tian
WANG,Xinhui
author2_role author
author
author
author
dc.contributor.author.fl_str_mv ZHANG,Yalin
ZHU,Wenyou
REN,Hongyang
TIAN,Tian
WANG,Xinhui
dc.subject.por.fl_str_mv biogenic amines
chili sauce
Lactobacillus sakei
nitrite depletion
topic biogenic amines
chili sauce
Lactobacillus sakei
nitrite depletion
description Abstract In this study, the effects of the starter culture Lactobacillus sakei on pH, the total lactic acid concentration, nitrite depletion and histamine reduction of chili sauce were investigated. The nitrite concentration in the CPN sample was significantly lower (p < 0.05) than that of the CPS sample (as control), and decreased by 30.87%.The putrescine and histamine concentration in starter culture inoculated chili sauce were significantly lower (p < 0.05) than that of the control sample, and were decreased by 38.08% and 49.88%, respectively. These results revealed that L. sakei could be used as a potential starter culture for nitrite depletion and biogenic amines reduction of chili sauce with good sensory attributes.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100983
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100983
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.99321
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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