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Cold Plasma Controls Nitrite Hazards by Modulating Microbial Communities in Pickled Radish.

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Cold plasma treatment of pickles selectively kills nitrite-producing bacteria. This preserves beneficial microbes, reducing harmful nitrite levels during fermentation without additives.

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Area of Science:

  • Food Science and Technology
  • Microbiology
  • Plasma Physics

Background:

  • Nitrite accumulation poses a significant food safety risk in pickle production.
  • Current methods for controlling nitrite often involve additives.
  • Microbial community regulation offers a potential additive-free approach to manage nitrite hazards.

Purpose of the Study:

  • To investigate the use of cold plasma for controlling nitrite hazards in pickles by modulating the microbial community.
  • To assess the impact of dielectric barrier discharge (DBD) cold plasma on bacterial populations and nitrite levels during radish pickle fermentation.

Main Methods:

  • Radish pickles were treated with dielectric barrier discharge (DBD) cold plasma (40 kV, 60 s).
  • Microbial community analysis using colony counting, qPCR, and high-throughput sequencing.
  • Monitoring of fermentation parameters including pH and nitrite concentration dynamics.

Main Results:

  • DBD cold plasma preferentially sterilized Gram-negative bacteria, which can produce nitrite.
  • Gram-positive bacteria, including beneficial lactic acid bacteria, were retained, enhancing acid production.
  • The treatment led to accelerated nitrite self-degradation, significantly reducing peak nitrite levels and overall accumulation.

Conclusions:

  • DBD cold plasma effectively regulates the microbial community structure in radish pickles.
  • This regulation inhibits nitrite generation and promotes its degradation, offering an additive-free solution for nitrite hazard control.
  • The findings provide a valuable reference for controlling nitrite in fermented foods.