A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages

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Sallan S., Yılmaz Oral Z. F., Kaya M.

Foods, cilt.12, sa.4, 2023 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 12 Sayı: 4
  • Basım Tarihi: 2023
  • Doi Numarası: 10.3390/foods12040702
  • Dergi Adı: Foods
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Anahtar Kelimeler: volatile nitrosamines, lactic acid bacteria, fermented sausages, biogenic amine, pH, nitrite depletion, nitrosamine reduction, N-NITROSAMINES, BIOGENIC-AMINES, STARTER CULTURES, MEAT-PRODUCTS, LACTOBACILLUS-CURVATUS, RESIDUAL NITRITE, DRY SAUSAGES, CURED MEATS, PORK, NITROSODIMETHYLAMINE
  • Atatürk Üniversitesi Adresli: Evet

Özet

Nitrosamines are N-nitroso compounds with carcinogenic, mutagenic and teratogenic properties. These compounds could be found at certain levels in fermented sausages. Fermented sausages are considered to be a suitable environment for nitrosamine formation due to acid formation and reactions such as proteolysis and lipolysis during ripening. However, lactic acid bacteria (spontaneous or starter culture), which constitute the dominant microbiota, contribute significantly to nitrosamine reduction by reducing the amount of residual nitrite through nitrite degradation, and pH decrease has an important effect on the residual nitrite amount as well. These bacteria also play an indirect role in nitrosamine reduction by suppressing the growth of bacteria that form precursors such as biogenic amines. In recent years, research interest has focused on the degradation or metabolization of nitrosamines by lactic acid bacteria. The mechanism by which these effects are seen has not been fully understood yet. In this study, the roles of lactic acid bacteria on nitrosamine formation and their indirect or direct effects on reduction of volatile nitrosamines are discussed.