泡菜中亚硝酸盐降解菌的降解特性及条件优化

Degradation Characteristics and Optimization of Conditions of Nitrite-degrading Bacteria in Kimchi

本研究从成都市市售泡菜中分离得出一株具有较强亚硝酸盐降解能力的乳酸菌SA-4,经16S rDNA鉴定为植物乳杆菌(Lactobacillus plantarum)。对该菌株的降解能力进行优化表明,该菌株最适培养温度30℃,最适pH=5,培养48h后亚硝酸盐降解率大于85%,为降低泡菜中亚硝酸盐含量,提高发酵类食品品质提供参考。

In this study,a lactic acid bacteria SA-4 with strong nitrite degrading ability was isolated from pickled vegetables sold in Chengdu city and identified as lactobacillus plantarum by 16S rDNA.The optimization of the degradation ability of the strain showed that the strain had the optimum culture temperature of 30℃and the optimum ph value of 5.The nitrite degradation rate was greater than 85%after 48 hours of culture,which provided a reference for reducing the nitrite content in kimchi and improving the quality of fermented foods.