石榴皮多酚提取物对泡菜中亚硝酸盐消减机理研究

Reduction mechanisms of pomegranate peel polyphenol extract on nitrite in pickled mustard

文章中研究了石榴多酚提取物(PPE)对硝酸盐还原菌和乳酸菌及其还原硝酸盐和降解亚硝酸盐能力的影响。结果显示,该提取物对硝酸盐还原菌具有较强的抑制作用;在较低浓度时可促进乳酸菌的生长,在较高浓度时却抑制乳酸菌的生长;PPE可抑制硝酸盐还原酶的活性,降低硝酸盐还原菌还原硝酸盐的作用,提高乳酸菌降解亚硝酸盐的能力。

In this paper, the author studied the effects of pomegranate peel polyphenol extract on ni- trate-reducing bacteria, lactic acid bacteria and their abilities to reduce nitrate and to decompose nitrite, respectively. The results showed that the extract had stronger inhibition on nitrate-reducing bacteria. At lower concentrations, the extract promoted the growth of lactic acid bacteria but inhibited its growth at higher concentrations. The extract could decrease the reduction of nitrate by nitrate-reducing bacteria and increase the decomposition of nitrite by lactic acid bacteria.