Isolation of nitrite‐degrading strains from Douchi and their application to degrade high nitrite in Jiangshui
2019
Guo, Xing | Liu, Bianfang | Gao, Lina | Zhou, Yuan | Shan, Yuanyuan | Lu, Xin
BACKGROUND: Excessive nitrite in food is potentially harmful to human health because of carcinogenic effects caused by its nitroso‐derivatives. Douchi, which widely distributed throughout the country, is a traditional solid fermented soybean food with low nitrite content. RESULTS: In this study, bacteria which can degrade nitrite were isolated from Douchi and identified from their 16S rDNA sequences. Acinetobacter guillouiae, Acinetobacter bereziniae, Bacillus subtilis, Bacillus tequilensis, Bacillus amyloliquefaciens, Bacillus licheniformis, Bacillus aryabhattai and Bacillus methylotrophicus were selected. It was shown that all strains were able to degrade nitrite to some extent, including Bacillus subtilis NDS1, which was able to degrade 99.41% of nitrite. The enzyme activities of these strains were determined at 24 and 48 h and were shown to correspond with their nitrite degradation rates. The strains were used to inoculate Jiangshui, a kind of traditional fermented vegetable from northwest China that often has a high nitrite content. Of the strains tested, Bacillus subtilis NDS1, Bacillus tequilensis NDS3, Acinetobacter bereziniae NDS4, Bacillus subtilis NDS6, and Bacillus subtilis NDS12 were able to degrade nitrite in Jiangshui more rapidly, with Acinetobacter bereziniae NDS4 degrading almost all nitrite in 48 h compared with 180 h of control. CONCLUSION: These results indicate that the selected strains have potential to be used as nitrite‐degrading agents in food. © 2018 Society of Chemical Industry
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