乳酸菌降解亚硝酸盐的动态研究

Dynamic Changes of Lactic Acid Bacteria Degrading Nitrite

研究了乳酸菌Lact.1对不同浓度亚硝酸盐的降解能力以及不同温度下乳酸菌Lact.1纯培养液降解亚硝酸盐的动态变化,并以豆角为原料,探讨了自然发酵和人工接种发酵对亚硝酸盐含量的影响。结果表明,一定接种量的乳酸菌Lact.1纯培养液能有效降解亚硝酸盐,其降解亚硝酸盐的最佳浓度为320mg/kg,最适温度为37℃。人工接种乳酸菌生产酸豆角能缩短发酵时间,降低亚硝酸盐含量,为酸豆角的安全生产和消费提供了理论和实践依据。

This paper researched the ability of Lact.1 descended different concentrations of nitrites and the dynamic trend that pure culture of Lact.1 descended nitrites in different temperatures, The experiment was carried out to test the effects of fermentation by inoculating Lact.1 on nitrite content of pickled beans products as compared to spontaneous fermentation. The experimental results indicated that a certain amount of pure, culture of Lact.1 lactic acid bacterium could really degrade nitrites： the best concentration of degrading nitrites is320mg/kg and the optimum temperature is 370C. The results showed that the fermentation time of production under condition of artificial fermentation was reduced, nitrite content of production was reduced, nitrite peak was ahead of schedule, theoretical and practical basis was provided for safe producing and consumption of pickles.