The aim of the work was to apply the bacteria Staphylococcus carnosus ATCC 51365 in the meat curing process with the use of a reduced amount of sodium nitrite and to evaluate the effects of bacteria on residual nitrites and nitrates, the content of nitrosyl pigments, colour, pH, oxidation-reduction potential, microbiological, and the sensory quality of a cooked meat product. Three meat batters in cans were prepared: (C) a control batter cured with NaNO2—100 mg/kg, (L) a batter cured with NaNO2—15 mg/kg, and (LS) a batter cured with NaNO2—15 mg/kg and S. carnosus (107 CFU/g). The cans were stored at a temperature of 4°C for 24 h (curing time) and cooked. The analysis was carried out after production and after 4 and 8 weeks of storage. The use of denitrifying bacteria in the curing process with a reduced amount of sodium nitrite increased the availability of nitrite in the meat, by reducing nitrates formed as a result of a dismutation reaction. The reaction contributed to the formation of nitrosyl pigments in a larger quantity than in the treatment in which the denitrifying bacteria were not used. The LS treatment was characterized by the greatest redness. The colour of the LS treatment was stable during storage. No negative effect of S. carnosus on the sensory quality of the meat product was found. The use of S. carnosus had no influence on the microbiological quality of meat product during storage.

中文翻译：

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在亚硝酸钠减量肉类腌制过程中使用肉葡萄球菌对肉制品色泽、亚硝酸盐和硝酸盐残留、亚硝酰基色素含量以及微生物和感官品质的影响

这项工作的目的是将肉食葡萄球菌 ATCC 51365 应用于肉类腌制过程，使用少量亚硝酸钠，并评估细菌对残留亚硝酸盐和硝酸盐、亚硝酰基色素含量、颜色、熟肉制品的 pH 值、氧化还原电位、微生物和感官质量。制备三种罐装肉糊：(C) 用 NaNO2 腌制的对照面糊—100 mg/kg，(L) 用 NaNO2 腌制的面糊—15 mg/kg，和 (LS) 用 NaNO2 腌制的面糊—15 mg/kg kg 和 S. carnosus (107 CFU/g)。罐头在 4°C 的温度下储存 24 小时（固化时间）并煮熟。分析是在生产后以及储存 4 和 8 周后进行的。在腌制过程中使用减少亚硝酸钠含量的反硝化细菌，通过减少歧化反应形成的硝酸盐，增加了肉中亚硝酸盐的可用性。与未使用反硝化细菌的处理相比，该反应有助于形成更多数量的亚硝酰基色素。LS 治疗的特点是最大的发红。LS处理的颜色在储存期间是稳定的。没有发现 S. carnosus 对肉制品的感官质量有负面影响。S. carnosus 的使用对储存期间肉制品的微生物质量没有影响。与未使用反硝化细菌的处理相比，该反应有助于形成更多数量的亚硝酰基色素。LS 治疗的特点是最大的发红。LS处理的颜色在储存期间是稳定的。没有发现 S. carnosus 对肉制品的感官质量有负面影响。S. carnosus 的使用对储存期间肉制品的微生物质量没有影响。与未使用反硝化细菌的处理相比，该反应有助于形成更多数量的亚硝酰基色素。LS 治疗的特点是最大的发红。LS处理的颜色在储存期间是稳定的。没有发现 S. carnosus 对肉制品的感官质量有负面影响。S. carnosus 的使用对储存期间肉制品的微生物质量没有影响。