摘要
硝酸盐还原酶可以将硝酸盐还原为亚硝酸盐,对肉制品色泽和风味形成尤为重要。分析从如皋火腿中分离得到的4株葡萄球菌的产硝酸盐还原酶特性,研究菌株产硝酸盐还原酶的影响因素。以高产硝酸盐还原酶肉糖葡萄球菌RG-10为研究对象,通过正交试验对其产硝酸盐还原酶条件进行优化,并对优化条件进行验证,各因素对肉糖葡萄球菌RG-10产硝酸盐还原酶的影响程度顺序为Na Cl浓度>温度>时间>KNO3浓度。确定肉糖葡萄球菌发酵产硝酸盐还原酶的最佳发酵条件为时间18 h、Na Cl浓度2.5%、KNO3浓度0.2%、温度42℃,此条件下的硝酸盐还原酶酶活为482 U/mg蛋白。
Nitrate which is very important on the color and flavor of meat products can be reducted to nitrite by nitrate reductase. The nitrate reductase property of four strains of Staphylococci isolated from Rugao ham was analyzed. Aslo, factors of producing nitrate reductase of four strains has been studied. Staphylococcus carnosus RG-10 which produced high nitrate reductase activity was taken as the object of study, and the production conditions of the nitrate reductase were optimized by orthogonal design, and then the optimal condition was verified. The order of the influence factors on the nitrate reductase activity was Na Cl, temperature, time and KNO3. The results showed that the optimal compositions of media was time 18 h, 42 ℃, 0.2% KNO3 and 2.5% of Na Cl. Under above-mentioned conditions, the nitrate reductase activity reached 482 U/mg.
出处
《食品科技》
CAS
北大核心
2014年第11期130-138,共9页
Food Science and Technology
基金
江苏省农业科技支撑项目(BE2013390)
南通市科技项目(HL2013007)
扬州市农业科技攻关项目(yz2012070
2012069)
关键词
葡萄球菌
菌浓度
硝酸盐还原酶
单因素试验
正交试验设计
Staphylococcus
cell concentration
nitrate reductase
single factor experiments
orthogonal design
