腌渍食品亚硝酸盐降解菌的分离、鉴定及其降解特性  

Isolation,identification and characterization of nitrite degrading bacteria from pickled foods

作　　者：刘苏萌[1] 何培新[1] 李高俊[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《郑州轻工业学院学报（自然科学版）》2010年第4期26-28,50,共4页Journal of Zhengzhou University of Light Industry:Natural Science

基　　金：中国科学院知识创新工程重要方向项目(KSCXZ-YW-N-46-02-04)

摘　　要：从腌渍豆酱、香肠、腌渍萝卜中分离到5株乳酸菌,根据形态和生理生化特征等对分离到的菌株进行初步鉴定,并研究了分离菌株的生理学性质和降解特性.初步鉴定表明,L1,L3,L4和L5菌株为明串珠菌,L2菌株为链球菌.L2菌株最适生长温度为30℃,L1,L3,L4和L5菌株最适生长温度为25℃,5个菌株的最适生长pH值均为6.5,在4%～6%NaC l溶液中均能正常生长繁殖.L2菌株在30℃时对亚硝酸钠的降解率最高,其他菌株在25℃时最高;5个菌株均在pH=3.5时对亚硝酸钠的降解率最高.在适宜pH值和培养温度下,L3和L5菌株对亚硝酸钠的降解率超过93%,具有较大的应用价值.Five strains of lactic acid bacteria were isolated from pickled radish,bean paste and fermented sausages.Five lactic acid bacteria were appraised by characteristic of shape and physiology.The results showed that L1,L3,L4 and L5 strains are Leuoconostoc bacteria and L2 is species of genus Streptococcus.The optimal growth temperature of L2 strain is 30℃ and that of other four strains are 25℃.The optimal growth pH value of all five strains is 6.5 and all of them could grow normally in MRS medium with 4%～6% NaCl.L2 strain showed the largest nitrite degradation rate under the growth temperature of 30℃ while other four strains under 25℃.All five strains exhibited the largest nitrite degradation rate under pH value of 3.5.Under proper conditions,the nitrite degradation rates of L3 and L5 strain reached 93%,and they possessed good potential of application in fermentation of pickled foods.

关 键 词：腌渍食品 明串珠菌 链球菌 亚硝酸盐降解 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]