INVESTIGADORES
VIGNOLO Graciela Margarita
artículos
Título:
Nitrite tolerance and nitrite reduction by Lactobacillus plantarum strains isolated from cured meat products
Autor/es:
GRACIELA MARGARITA VIGNOLO; STRASSER DE SAAD, ANA M; DE RUIZ HOLGADO, AIDA ARGENTINA PESCE; G OLIVER,
Revista:
Microbiologie Aliments Nutrition
Editorial:
MAN
Referencias:
Lugar: Paris; Año: 1988 vol. 6 p. 361 - 365
ISSN:
0759-0644
Resumen:
The effect of 50, 100 and 200 ppm of sodium nitrite on the growth of Lactobacillus plantarum strins isolated from cured meat products was studied in broth cultures.All the strains were resistant to all the tested levels of nitrite. Inhibition due to nitrite increased as the concentration increased. Nitrite was depleted by all isolates due to acid production during growth. To assess enzymatic depletion of nitrite, the pH was maintained at 6.2. In these conditions, three out of five isolates studied were found to have an enzymatic activity depleting NO2- from 14% up to 100% over a 24 h period at 30ºC:
