Objective

Accumulation of nitrite and biogenic amines (BAs) in fermented meat products is a matter of public health concern. The aim of this study was to screen nitrite-degrading and biogenic amine-degrading strains from sour porridges and sausages and bacon products in China.

Materials and Methods

After screening out 12 strains, the degradation of nitrite, the degradation of BAs, the activities of nitrite-reducing enzymes and the detection of genes involved in the BAs were assessed by spectrophotometry method with hydrochloric acid naphthalene ethylenediamine, high-performance liquid chromatography, GENMED kit and polymerase chain reaction (PCR), respectively.

Results

Pediococcus pentosaceus labeled M SZ1 2 and M GC 2, Lactobacillus plantarum labeled M SZ2 2 and Staphylococcus xylose labeled Y CC 3 were selected. The activity of nitrite-reducing enzyme in M SZ2 2 was 2.663 units mg -1. The degradation of total biogenic amines of M SZ2 2 was 93.24%. The degradation rates of nitrite and biogenic amines of M SZ1 2 were 86.49% and 37.87%, respectively. The activity of nitrite-reducing enzyme in M SZ1 2 was up to 1.962 units mg -1. M GC 2 showed higher degradation rates of nitrite (89.19%) and Y CC 3 showed higher degradation rates of biogenic amines (36.16%). The genes encoding the multicopper oxidases (suf I/D2EK17) were detected in the four strains, which also did not contain BAs (hdc, tdc, odc, ldc) formation encoding genes.

Conclusions

These 4 strains (M SZ1 2, M GC 2, M SZ2 2 and Y CC 3) are promising candidates as starter cultures for nitrite and BAs in fermented sausages.