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KMID : 0380620170490040459
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 4 p.459 ~ p.461
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Study of optimization of natural nitrite source production from spinach
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Kim Tae-Kyung
Seo Dong-Ho
Sung Jung-Min
Ku Su-Kyung
Jeon Ki-Hong
Kim Young-Boong
Choi Yun-Sang
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Abstract
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This study investigated the screening and optimization of nitrite production from fermented spinach extract using different lactic acid bacteria, fermentation temperature, and time. Spinach extract was fermented using various lactic acid bacteria at 24, 30, and 36oC for 6, 12, 18, 24, 36, 48, 72, and 96 h in the presence of different carbohydrates (glucose, sucrose, fructose, and lactose). Lactobacillus farciminis (KCTC 3618) produced the highest amount of nitrite using fermented spinach extract at 30oC for 28 h compared to Staphylococcus carnosus, L. coryniformis (KCTC 3167), L. fructosus (KCTC 3544), L. reuteri (KCTC 3677), L. amylophilus (KCTC 3160), L. hilgardii (KCTC 3500), L. delbrueckii (KCTC 1058), L. fermentum (KCTC 3112), L. plantarum (KCTC 3104), and L. brevis (KCTC 3498). Comparison of the yield at different fermentation temperatures showed that the highest amount of nitrite was produced using fermented spinach extract at 30oC. Similarly, maximum nitrite yield was observed after 36 h fermentationin in the presence of sucrose. Therefore, maximum nitrite production was observed upon L. farciminis-mediated fermentation of spinach extractat 30oC for 36 h in the presence of sucrose.
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KEYWORD
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nitrate, nitrite, reduction, spinach, lactic acid bacteria
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