鼠李糖乳杆菌降解亚硝酸盐影响因素研究  

Influent factors of nitrite degradation by Lactobacillus rhamnosus

作　　者：李春[1,2] 孙迪[2] 刘丽波[2] 迟涛[1] 

机构地区：[1]黑龙江省乳品工业技术开发中心东北农业大学,黑龙江哈尔滨150086 [2]食品学院东北农业大学,黑龙江哈尔滨150030

出　　处：《中国酿造》2011年第7期64-66,共3页China Brewing

基　　金：哈尔滨市科技创新人才研究专项资金项目(2008RFQGN120)

摘　　要：该试验研究鼠李糖乳杆菌降解亚硝酸盐的影响因素。研究发现，鼠李糖乳杆菌降解亚硝酸盐的最适pH值是5．0-6．0，最适温度是40℃；培养基中碳源、氮源、酵母膏、金属离子成分分别为2％葡萄糖、0．5％大豆蛋白胨、0．4％酵母膏；添加Fe^2＋、Fe^3＋、Cu^2＋的亚硝酸盐降解效果明显；最适接种量3％；最适培养方式为动态培养。The influent factors of nitrite-degradation by Lactobacillus rhanmosus were studied in this experiment. The results showed that the optimal pH value and temperature were 5.0-6.0 and 40℃, respectively. The concentrations of carbon source, nitrogen source and yeast extract in the culture medium were 2% glucose, 0.5% soy peptone and 0.4% yeast extract, respectively. The nitrite degradation rate could be improved by adding metal ion such as Fe^2＋, Fe^3＋ and Cu^2＋. The optimal inoculum was 3% and the cultivation method was dynamic fermentation.

关 键 词：鼠李糖乳杆菌 降解亚硝酸盐 影响因素 

分 类 号：TS201.3[轻工技术与工程—食品科学]