Title of article :
UV-induced Lactobacillus gasseri mutants resisting sodium chloride and sodium nitrite for meat fermentation
Author/Authors :
Arihara، نويسنده , , Keizo and Itoh، نويسنده , , Makoto، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2000
Pages :
4
From page :
227
To page :
230
Abstract :
Lactobacillus gasseri, one of the predominant lactobacilli in human intestinal tracts, is utilized for probiotics and dairy starter cultures. However, since L. gasseri is relatively sensitive to sodium chloride and sodium nitrite (essential compounds for meat products), it is difficult to utilize this species for conventional fermented meat products. In this study, efforts were directed to generate mutants of L. gasseri resisting sodium chloride and sodium nitrite. UV irradiation of the strain of L. gasseri JCM1131T generated several mutants resisting these compounds. A mutant strain 1131-M8 demonstrated satisfactory growth in meat containing 3.3% sodium chloride and 200 ppm sodium nitrite. Although proteins extracted from the cell surface of 1131-M8 were slightly different from those of the original strain, other biochemical characteristics of both strains were indistinguishable. These results suggest that the L. gasseri mutant obtained in this study could be utilized as a starter culture to develop probiotic meat products.
Keywords :
Lactobacillus gasseri , Meat fermentation , Sodium chloride , Sodium Nitrite , UV irradiation
Journal title :
International Journal of Food Microbiology
Serial Year :
2000
Journal title :
International Journal of Food Microbiology
Record number :
2108606
Link To Document :
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