不同地域发酵蔬菜分离的乳酸菌抑菌效果及降亚硝酸盐能力的研究

Antibacterial activity and degradation nitrite of lactic acid bacterial from fermented vegetables in the different zones

泡菜是由乳酸菌发酵形成的发酵蔬菜,腐败菌生长将导致品质下降和形成有害物质-亚硝酸盐。本文从食品安全的角度出发,对由泡菜中分离出来的8株产酸菌进行了抑菌实验、降解亚硝酸盐实验,筛选出3株性能较好的菌株,并将菌scpc-4和组合jpsc-6∶scpc-4∶ttsc-9(1∶1∶1)接种于泡菜中,与自然发酵相比,人工接种的泡菜亚硝酸盐峰值出现的早且低,其中混菌发酵jpsc-6∶scpc-4∶ttsc-9(1∶1∶1)亚硝峰最低。

Pickle is the fermented vegetable by lactic acid bacteria.Spoilage bacterial＇ growth will make the quality fall down and form the toxic matter--nitrite. In the food＇ s safe angle 8 strains lactic acid bacteria isolated from pickles were studied in this experiment.After selecting by antibacterial activities and ability of degradation nitrite content,3 good strains were obtained.Through comparison to natural fermentation, the effects of scpc-4 and jpsc-6：scpc-4：ttsc-9 （ 1：1 ：1 ） fermentation by inoculating lactobacillus were test,the results showed that the pickle under condition of artificial fermentation had a lower nitrite content, and nitrite peak was earlier than natural fermentation.And the jpsc-6, scpc-4, and ttsc-9＇ s combination fermentation with 1： 1：1 had the lowest nitrite peak.