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Obtaining nitrite from vegetables sources by fermentative process using nitrate-reducing bacteria Sthaphylococcus carnosus and S. xylosus
Obtención de nitrito a partir de fuentes vegetales mediante proceso fermentativo usando bacterias nitrato-reductoras Sthaphylococcus carnosus y S. xylosus
DOI:
https://doi.org/10.15446/dyna.v86n210.77377Palabras clave:
sodium nitrite, nitrate, nitrite, nitrate reductase, Sthapylococcus carnosus, S xylosus (en)nitrito de sodio, nitrito, nitrato, nitratoreductasa, Sthapylococcus carnosus, S xylosus (es)
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Sodium nitrate is an essential food additive widely used in cured meats. The increased unfavorable perceptions about chemicals in foods and their repercussions on health have positioned the nitrite as undesirable compound in meat products. Natural and organic ingredients have taken an important place within the consumer preferences. Here, obtaining nitrite from natural source was achieved using nitrate-reducing bacteria Staphylococcus carnosus and S. xylosus. The strains pre-incubation into the celery-based medium allowed the stimulation of nitrate reductase activity. The increased values of substrate, the oxygen condition and pH influenced the nitrite generation significantly (p<0.05). The reduction rate from nitrate to nitrite was 50.85%, with a value 320.2 mg L-1 nitrite for 4h. This method presents characteristics comparable to those traditionally applied in the generation of conventional sodium nitrite and lead to the food industry to take advantage of fermentation processes to supply needs in meats and supplementary food products.
Nitrito de sodio es un aditivo alimentario ampliamente usado en carnes curadas. Percepciones negativas sobre el uso de agentes químicos en alimentos y sus repercusiones en la salud, han posicionado el nitrito como un compuesto no deseado en los productos cárnicos. Los ingredientes naturales y orgánicos han ocupado un lugar importante dentro de las preferencias de los consumidores. En este estudio, se obtuvo nitrito usando bacterias nitrato-reductoras Sthaphylococcus carnosus y S. xylosus. La pre-incubación de las cepas en un medio con base en apio, permitió la estimulación de la actividad nitrato reductasa. El aumento del sustrato, las condiciones de oxígeno y el pH, influenciaron significativamente la generación de nitrito (p<0.05). La tasa de reducción de nitrato a nitrito fue de 50.85%, con un valor de 320.3 mg L-1 de nitrito. Este método presenta características comparables a aquellos tradicionalmente aplicados para la generación del nitrito de sodio convencional.
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