<i>Lactococcus lactis</i> subsp. <i>cremoris</i> Produces Zinc Protoporphyrin IX Both Aerobically and Anaerobically and Improves the Bright Red Color of Fermented Meat Products
This study assessed the color improvement via zinc protoporphyrin IX (ZnPP) formation in nitrite-free, dry-cured sausages processed using five varieties of ZnPP-forming lactic acid bacteria (LAB). The ZnPP contents and color intensity of the sausages and other technological properties were analyzed...
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MDPI AG
2020-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/11/1583 |
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| author | Md. Kauser-Ul-Alam Yu Toba Shoji Hioki Toru Hayakawa Haruto Kumura Jun-ichi Wakamatsu |
| author_facet | Md. Kauser-Ul-Alam Yu Toba Shoji Hioki Toru Hayakawa Haruto Kumura Jun-ichi Wakamatsu |
| author_sort | Md. Kauser-Ul-Alam |
| collection | DOAJ |
| description | This study assessed the color improvement via zinc protoporphyrin IX (ZnPP) formation in nitrite-free, dry-cured sausages processed using five varieties of ZnPP-forming lactic acid bacteria (LAB). The ZnPP contents and color intensity of the sausages and other technological properties were analyzed during the processing of sausages. LAB count and acidity significantly increased in the LAB-inoculated sausages compared to the control group. The bright red color was observed both inside and outside the sausages inoculated with <i>Lactococcus lactis</i> subsp. <i>cremoris</i> and <i>Leuconostoc lactis</i>. However, a brown color was observed on the surface of the sausage inoculated with <i>Lactobacillus</i> spp. The redness of <i>Lactococcus lactis</i> subsp. <i>cremoris</i>-inoculated sausages was close to that of the nitrite-added group. Moreover, the external bright red color was improved by <i>Lactococcus lactis</i> subsp. <i>cremoris</i> due to the aerobic formation of ZnPP. Therefore, <i>Lactococcus lactis</i> subsp. <i>cremoris</i> can be used to improve the color of fermented meat products. |
| first_indexed | 2024-03-10T15:11:23Z |
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| language | English |
| last_indexed | 2024-03-10T15:11:23Z |
| publishDate | 2020-10-01 |
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| series | Foods |
| spelling | doaj.art-e0baf0ab846442cdb736e7d321fc27072023-11-20T19:21:39ZengMDPI AGFoods2304-81582020-10-01911158310.3390/foods9111583<i>Lactococcus lactis</i> subsp. <i>cremoris</i> Produces Zinc Protoporphyrin IX Both Aerobically and Anaerobically and Improves the Bright Red Color of Fermented Meat ProductsMd. Kauser-Ul-Alam0Yu Toba1Shoji Hioki2Toru Hayakawa3Haruto Kumura4Jun-ichi Wakamatsu5Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Sapporo 060-8589, JapanField Science Center for Northern Biosphere, Hokkaido University, Sapporo 060-8589, JapanField Science Center for Northern Biosphere, Hokkaido University, Sapporo 060-8589, JapanLaboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Sapporo 060-8589, JapanLaboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Sapporo 060-8589, JapanLaboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Sapporo 060-8589, JapanThis study assessed the color improvement via zinc protoporphyrin IX (ZnPP) formation in nitrite-free, dry-cured sausages processed using five varieties of ZnPP-forming lactic acid bacteria (LAB). The ZnPP contents and color intensity of the sausages and other technological properties were analyzed during the processing of sausages. LAB count and acidity significantly increased in the LAB-inoculated sausages compared to the control group. The bright red color was observed both inside and outside the sausages inoculated with <i>Lactococcus lactis</i> subsp. <i>cremoris</i> and <i>Leuconostoc lactis</i>. However, a brown color was observed on the surface of the sausage inoculated with <i>Lactobacillus</i> spp. The redness of <i>Lactococcus lactis</i> subsp. <i>cremoris</i>-inoculated sausages was close to that of the nitrite-added group. Moreover, the external bright red color was improved by <i>Lactococcus lactis</i> subsp. <i>cremoris</i> due to the aerobic formation of ZnPP. Therefore, <i>Lactococcus lactis</i> subsp. <i>cremoris</i> can be used to improve the color of fermented meat products.https://www.mdpi.com/2304-8158/9/11/1583<i>Lactococcus lactis</i> subsp. <i>cremoris</i>dry-cured fermented sausageimprovement of colorzinc protoporphyrin IX |
| spellingShingle | Md. Kauser-Ul-Alam Yu Toba Shoji Hioki Toru Hayakawa Haruto Kumura Jun-ichi Wakamatsu <i>Lactococcus lactis</i> subsp. <i>cremoris</i> Produces Zinc Protoporphyrin IX Both Aerobically and Anaerobically and Improves the Bright Red Color of Fermented Meat Products Foods <i>Lactococcus lactis</i> subsp. <i>cremoris</i> dry-cured fermented sausage improvement of color zinc protoporphyrin IX |
| title | <i>Lactococcus lactis</i> subsp. <i>cremoris</i> Produces Zinc Protoporphyrin IX Both Aerobically and Anaerobically and Improves the Bright Red Color of Fermented Meat Products |
| title_full | <i>Lactococcus lactis</i> subsp. <i>cremoris</i> Produces Zinc Protoporphyrin IX Both Aerobically and Anaerobically and Improves the Bright Red Color of Fermented Meat Products |
| title_fullStr | <i>Lactococcus lactis</i> subsp. <i>cremoris</i> Produces Zinc Protoporphyrin IX Both Aerobically and Anaerobically and Improves the Bright Red Color of Fermented Meat Products |
| title_full_unstemmed | <i>Lactococcus lactis</i> subsp. <i>cremoris</i> Produces Zinc Protoporphyrin IX Both Aerobically and Anaerobically and Improves the Bright Red Color of Fermented Meat Products |
| title_short | <i>Lactococcus lactis</i> subsp. <i>cremoris</i> Produces Zinc Protoporphyrin IX Both Aerobically and Anaerobically and Improves the Bright Red Color of Fermented Meat Products |
| title_sort | i lactococcus lactis i subsp i cremoris i produces zinc protoporphyrin ix both aerobically and anaerobically and improves the bright red color of fermented meat products |
| topic | <i>Lactococcus lactis</i> subsp. <i>cremoris</i> dry-cured fermented sausage improvement of color zinc protoporphyrin IX |
| url | https://www.mdpi.com/2304-8158/9/11/1583 |
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