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Effect of a Monascus sp. Red Yeast Rice Extract on Germination of Bacterial Spores

The pink-red color of traditional sausages (cured meat) is the result of nitrite addition and the formation of nitrosomyoglobin. However, the pleasant color of processed meat products is a side effect of nitrite addition while the main anticipated goal is to suppress the germination of clostridial s...

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Autores principales: Husakova, Marketa, Plechata, Michaela, Branska, Barbora, Patakova, Petra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8180847/
https://www.ncbi.nlm.nih.gov/pubmed/34108955
http://dx.doi.org/10.3389/fmicb.2021.686100
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author Husakova, Marketa
Plechata, Michaela
Branska, Barbora
Patakova, Petra
author_facet Husakova, Marketa
Plechata, Michaela
Branska, Barbora
Patakova, Petra
author_sort Husakova, Marketa
collection PubMed
description The pink-red color of traditional sausages (cured meat) is the result of nitrite addition and the formation of nitrosomyoglobin. However, the pleasant color of processed meat products is a side effect of nitrite addition while the main anticipated goal is to suppress the germination of clostridial spores. The fungus Monascus is known as a producer of oligoketide pigments, which are used in Asian countries, especially in China, for coloring foods, including meat products. Although, different biological activities of Monascus pigments have been tested and confirmed in many studies, their effect on germination of bacterial spores has never been investigated. This study is focused on testing the activity of red yeast rice (RYR) extract, containing monascin, rubropunctatin, rubropunctamine complexes and monascuspiloin as the main pigments, on germination of Clostridium and Bacillus spores. It was found that addition of nitrite alone, at the permitted concentration, had no effect on spore germination. However, the combined effects of nitrite with NaCl, tested after addition of pickling salt, was efficient in inhibiting the germination of C. beijerinckii spores but had no effect on B. subtilis spores. In contrast, total suppression of C. beijerinckii spore germination was reached after addition of RYR extract to the medium at a concentration of 2% v/v. For B. subtilis, total inhibition of spore germination was observed only after addition of 4% v/v RYR extract to the medium containing 1.3% w/w NaCl.
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spelling pubmed-81808472021-06-08 Effect of a Monascus sp. Red Yeast Rice Extract on Germination of Bacterial Spores Husakova, Marketa Plechata, Michaela Branska, Barbora Patakova, Petra Front Microbiol Microbiology The pink-red color of traditional sausages (cured meat) is the result of nitrite addition and the formation of nitrosomyoglobin. However, the pleasant color of processed meat products is a side effect of nitrite addition while the main anticipated goal is to suppress the germination of clostridial spores. The fungus Monascus is known as a producer of oligoketide pigments, which are used in Asian countries, especially in China, for coloring foods, including meat products. Although, different biological activities of Monascus pigments have been tested and confirmed in many studies, their effect on germination of bacterial spores has never been investigated. This study is focused on testing the activity of red yeast rice (RYR) extract, containing monascin, rubropunctatin, rubropunctamine complexes and monascuspiloin as the main pigments, on germination of Clostridium and Bacillus spores. It was found that addition of nitrite alone, at the permitted concentration, had no effect on spore germination. However, the combined effects of nitrite with NaCl, tested after addition of pickling salt, was efficient in inhibiting the germination of C. beijerinckii spores but had no effect on B. subtilis spores. In contrast, total suppression of C. beijerinckii spore germination was reached after addition of RYR extract to the medium at a concentration of 2% v/v. For B. subtilis, total inhibition of spore germination was observed only after addition of 4% v/v RYR extract to the medium containing 1.3% w/w NaCl. Frontiers Media S.A. 2021-05-24 /pmc/articles/PMC8180847/ /pubmed/34108955 http://dx.doi.org/10.3389/fmicb.2021.686100 Text en Copyright © 2021 Husakova, Plechata, Branska and Patakova. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Husakova, Marketa
Plechata, Michaela
Branska, Barbora
Patakova, Petra
Effect of a Monascus sp. Red Yeast Rice Extract on Germination of Bacterial Spores
title Effect of a Monascus sp. Red Yeast Rice Extract on Germination of Bacterial Spores
title_full Effect of a Monascus sp. Red Yeast Rice Extract on Germination of Bacterial Spores
title_fullStr Effect of a Monascus sp. Red Yeast Rice Extract on Germination of Bacterial Spores
title_full_unstemmed Effect of a Monascus sp. Red Yeast Rice Extract on Germination of Bacterial Spores
title_short Effect of a Monascus sp. Red Yeast Rice Extract on Germination of Bacterial Spores
title_sort effect of a monascus sp. red yeast rice extract on germination of bacterial spores
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8180847/
https://www.ncbi.nlm.nih.gov/pubmed/34108955
http://dx.doi.org/10.3389/fmicb.2021.686100
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