Literature DB >> 1598855

Effect of sodium nitrite and sodium chloride on growth of lactic acid bacteria.

H Korkeala1, T Alanko, T Tiusanen.   

Abstract

The effect of NaNO2 and NaCl on the growth of 24 lactic acid bacteria strains isolated from vacuum-packed cooked ring sausages were examined by analyzing different growth parameters with Bioscreen. NaNO2 had a very limited effect on the growth of lactic acid bacteria at 50 and 100 mg/l but at 400 mg/l a more pronounced inhibitory effect was found. Bacterial growth was enhanced by 1-2% (w/v) of added NaCl, while NaCl concentrations above 3% (w/v) had a clear inhibitory effect. Leuconostoc isolates seemed to be more sensitive to sodium nitrite and sodium chloride than homofermentative lactobacilli strains. Among homofermentative lactobacilli, the strains resembling Lactobacillus curvatus were more sensitive to NaCl than those resembling Lactobacillus sake.

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Year:  1992        PMID： 1598855      PMCID： PMC8117873     

Source DB:  PubMed          Journal:  Acta Vet Scand        ISSN： 0044-605X            Impact factor:   1.695


  4 in total

1.  Factors affecting the bacteriostatic action of sodium nitrite.

Authors:  A G CASTELLANI; C F NIVEN
Journal:  Appl Microbiol       Date:  1955-05

2.  Characterization of lactic acid bacteria isolated from vacuum-packed cooked ring sausages.

Authors:  H Korkeala; P Mäkelä
Journal:  Int J Food Microbiol       Date:  1989-08       Impact factor: 5.277

3.  Observations on the microflora of vacuum packed sliced cooked meat products.

Authors:  J H Mol; J E Hietbrink; H W Mollen; J van Tinteren
Journal:  J Appl Bacteriol       Date:  1971-06

4.  Time course of the antibacterial activity of erythromycin stearate and erythromycin acistrate against two Staphylococcus aureus strains in vitro.

Authors:  H Korkeala; P T Männistö
Journal:  J Antimicrob Chemother       Date:  1988-08       Impact factor: 5.790
  4 in total
  8 in total

1.  The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation.

Authors:  F Leroy; L de Vuyst
Journal:  Appl Environ Microbiol       Date:  1999-12       Impact factor: 4.792

2.  The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture Lactobacillus curvatus LTH 1174 under anaerobic conditions.

Authors:  Jurgen Verluyten; Winy Messens; Luc De Vuyst
Journal:  Appl Environ Microbiol       Date:  2003-07       Impact factor: 4.792

3.  Behavior of psychrotrophic lactic acid bacteria isolated from spoiling cooked meat products.

Authors:  Yoshikatsu Hamasaki; Mitsuko Ayaki; Hidetaka Fuchu; Masaaki Sugiyama; Hidetoshi Morita
Journal:  Appl Environ Microbiol       Date:  2003-06       Impact factor: 4.792

4.  Sodium chloride reduces production of curvacin A, a bacteriocin produced by Lactobacillus curvatus strain LTH 1174, originating from fermented sausage.

Authors:  Jurgen Verluyten; Winy Messens; Luc De Vuyst
Journal:  Appl Environ Microbiol       Date:  2004-04       Impact factor: 4.792

5.  Strain Variability of Listeria monocytogenes under NaCl Stress Elucidated by a High-Throughput Microbial Growth Data Assembly and Analysis Protocol.

Authors:  Mariella Aalto-Araneda; Anna Pöntinen; Maiju Pesonen; Jukka Corander; Annukka Markkula; Taurai Tasara; Roger Stephan; Hannu Korkeala
Journal:  Appl Environ Microbiol       Date:  2020-03-02       Impact factor: 4.792

6.  Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages.

Authors:  Nadia de L Agüero; Laureano S Frizzo; Arthur C Ouwehand; Gonzalo Aleu; Marcelo R Rosmini
Journal:  Foods       Date:  2020-05-07

7.  Characterization, yield optimization, scale up and biopreservative potential of fermencin SA715, a novel bacteriocin from Lactobacillus fermentum GA715 of goat milk origin.

Authors:  Samson Baranzan Wayah; Koshy Philip
Journal:  Microb Cell Fact       Date:  2018-08-13       Impact factor: 5.328

8.  Comparison of Six Commercial Meat Starter Cultures for the Fermentation of Yellow Mealworm (Tenebrio molitor) Paste.

Authors:  Borremans An; Crauwels Sam; Vandeweyer Dries; Smets Ruben; Verreth Christel; Van Der Borght Mik; Lievens Bart; Van Campenhout Leen
Journal:  Microorganisms       Date:  2019-11-08
  8 in total

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