N -nitrosodimethylamine reduction by Lactobacillus pentosus R3 in fermented cooked sausages

This study investigated the effects of Lactobacillus pentosus R3 on N-nitrosodimethylamine (NDMA) in the production and cooking of fermented sausages. L. pentosus significantly decreased the content of NDMA in fermented sausages, especially after the ripening and cooking steps (P < 0.05). Dimethylamine and carbonyl content, thiobarbituric acid reactive substances value, and content of non-haem iron of the sausages inoculated with L. pentosus were significantly lower than those of the control (P < 0.05). It means that L. pentosus may decrease NDMA content in the sausages through direct degradation, indirect reduction of its precursors, weakened oxidation, and a decrease in the non-haem iron content. In addition, the lower pH and water activity of the inoculated sample may also inhibit the formation of NDMA by improving the microbial quality of the sausages. Therefore, inoculating L. pentosus R3 into fermented cooked sausages is an effective way to reduce NDMA content.

Automated summary

The study demonstrated that Lactobacillus pentosus R3 effectively reduces N-nitrosodimethylamine (NDMA) content in fermented sausages through various mechanisms, including direct degradation, indirect reduction of precursors, weakened oxidation, and decrease in non-haem iron content. This is achieved by inoculating the sausages with L. pentosus, which also improves microbial quality and inhibits NDMA formation.