<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0012-7353</journal-id>
<journal-title><![CDATA[DYNA]]></journal-title>
<abbrev-journal-title><![CDATA[Dyna rev.fac.nac.minas]]></abbrev-journal-title>
<issn>0012-7353</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0012-73532019000300254</article-id>
<article-id pub-id-type="doi">10.15446/dyna.v86n210.77377</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Obtaining nitrite from vegetables sources by fermentative process using nitrate-reducing bacteria Sthaphylococcus carnosus and S. xylosus]]></article-title>
<article-title xml:lang="es"><![CDATA[Obtención de nitrito a partir de fuentes vegetales mediante proceso fermentativo usando bacterias nitrato-reductoras Sthaphylococcus carnosus y S. xylosus]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez-Daza]]></surname>
<given-names><![CDATA[María Carolina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Restrepo-Molina]]></surname>
<given-names><![CDATA[Diego A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arias-Zabala]]></surname>
<given-names><![CDATA[Mario Evelio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Colombia Facultad de Ciencias Agrarias ]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional de Colombia Facultad de Ciencias ]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>07</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>07</month>
<year>2019</year>
</pub-date>
<volume>86</volume>
<numero>210</numero>
<fpage>254</fpage>
<lpage>261</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0012-73532019000300254&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0012-73532019000300254&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0012-73532019000300254&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Sodium nitrate is an essential food additive widely used in cured meats. The increased unfavorable perceptions about chemicals in foods and their repercussions on health have positioned nitrites as undesirable compounds in meat products. Natural and organic ingredients have taken an important place within the consumer preferences. Here, obtaining nitrite from natural sources was achieved using nitrate-reducing bacteria Staphylococcus carnosus and S. xylosus. Pre-incubation strains into a celery-based medium allowed the stimulation of nitrate reductase activity. The increased values of substrate, the oxygen condition and pH influenced the nitrite generation significantly (p&lt;0.05). The reduction rate from nitrate to nitrite was 50.85%, with a value of 320.2 mg L-1 of nitrite. This method presents characteristics comparable to those traditionally applied in the generation of conventional sodium nitrite leading the food industry to take advantage of fermentation processes to supply needs in meats and supplementary food products.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Nitrito de sodio es un aditivo alimentario ampliamente usado en carnes curadas. Percepciones negativas sobre el uso de agentes químicos en alimentos y sus repercusiones en la salud, han posicionado el nitrito como un compuesto no deseado en los productos cárnicos. Los ingredientes naturales y orgánicos han ocupado un lugar importante dentro de las preferencias de los consumidores. En este estudio, se obtuvo nitrito usando bacterias nitrato-reductoras Sthaphylococcus carnosus y S. xylosus. La pre-incubación de las cepas en un medio con base en apio, permitió la estimulación de la actividad nitrato reductasa. El aumento del sustrato, las condiciones de oxígeno y el pH, influenciaron significativamente la generación de nitrito (p&lt;0.05). La tasa de reducción de nitrato a nitrito fue de 50.85%, con un valor de 320.3 mg L-1 de nitrito. Este método presenta características comparables a aquellos tradicionalmente aplicados para la generación del nitrito de sodio convencional.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[sodium nitrite]]></kwd>
<kwd lng="en"><![CDATA[nitrate]]></kwd>
<kwd lng="en"><![CDATA[nitrite]]></kwd>
<kwd lng="en"><![CDATA[nitrate-reductase]]></kwd>
<kwd lng="en"><![CDATA[Sthapylococcus carnosus]]></kwd>
<kwd lng="en"><![CDATA[S. xylosus]]></kwd>
<kwd lng="es"><![CDATA[nitrito de sodio]]></kwd>
<kwd lng="es"><![CDATA[nitrito]]></kwd>
<kwd lng="es"><![CDATA[nitrato]]></kwd>
<kwd lng="es"><![CDATA[nitrato-reductasa]]></kwd>
<kwd lng="es"><![CDATA[Sthapylococcus carnosus]]></kwd>
<kwd lng="es"><![CDATA[S. xylosus]]></kwd>
</kwd-group>
</article-meta>
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