从泡菜中分离的植物乳杆菌P51降解亚硝酸盐影响因素的动态研究

Dynamic Research on Influencing Factors of Nitrite Degradation by Lactobacillus plantarum P51 Isolated from Pickles

从泡菜中分离得到一株植物乳杆菌P51,研究了在不同温度、不同NaCl含量、不同亚硝酸盐浓度以及不同培养基起始pH下其降解亚硝酸盐的动态变化和培养液pH值的改变。结果表明:植物乳杆菌P51能够有效降解培养基中的亚硝酸盐,其最适降解温度为37℃,最适NaCl含量为4%,最适亚硝酸盐浓度为200μg/mL,最适起始pH为6,同时植物乳杆菌P51高效降解亚硝酸盐可能主要依靠酸降解。该菌株表现出良好的耐食盐和亚硝酸盐特性,可作为良好的乳酸菌发酵剂,对于应用到泡菜和腌制肉制品中具有很大的潜力。

Lactobacillus plantarum P51 is isolated from pickles.The dynamic changes of nitrite degradation and pH value of culture solution are studied under different temperatures,different NaCl content,different nitrite concentration and different initial pH values of culture medium.The results show that Lactobacillus plantarum P51 could effectively degrade the nitrite in the medium,the optimum degradation temperature is 37℃,the optimum NaCl content is 4%,the optimum nitrite concentration is 200μg/mL,and the optimum initial pH value is 6.At the same time,Lactobacillus plantarum P51 could degrade the nitrite efficiently may mainly rely on acid degradation.It can be used as a good starter for lactic acid bacteria and has great potential for application in pickles and marinated meat products.