乳酸菌降解亚硝酸盐的影响因素研究  

Study on Influencing Factors of Degradating Nitrite by Lactic Acid Bacteria

作　　者：龚钢明[1] 管世敏[1,2] 

机构地区：[1]上海应用技术学院香料香精技术学院,上海200235 [2]上海师范大学生命与环境科学学院,上海200234

出　　处：《食品工业》2010年第5期6-8,共3页The Food Industry

摘　　要：研究影响乳酸菌降解亚硝酸盐的因素包括温度、pH、接种量和亚硝酸盐浓度。结果表明:三株乳酸菌降解亚硝酸盐的适宜温度范围为25～35℃,30℃时降解效率最高,pH范围为5.5～6.5,在pH5.5时降解效率最高。适宜的接种量为0.5%。亚硝酸盐浓度的影响是:乳酸菌h2和j3在亚硝酸盐浓度为400μg/mL时,降解效率最高。而乳酸菌c2对亚硝酸盐的耐受性较高,在亚硝酸盐浓度高于600μg/mL时,仍能有较高降解效率。Effect of different cultural conditions on degradation of nitrite from media by lactic acid bacteria was studied.The results indicated degradation capability of nitrite of the 3 lactic acid bacterium was related to culture temperature,pH,inoculums size,nitrite concentration.The optimum temperature,pH,were 25～35℃ and 5.5～6.5.The optimum inoculums size was 0.5%.when nitrite concentration was 400 μg/mL,The degradation capability of nitrite for lactic acid bacteria h2和j3 were the strongest.When nitrite concentration was more than 600 μg/mL,the degradation capability of nitrite for lactic acid bacteria c2 was still highter.

关 键 词：乳酸菌 亚硝酸盐 影响因素 

分 类 号：TS201[轻工技术与工程—食品科学]