降解咸鱼中亚硝酸盐的乳酸菌降解特性研究  

Nitrite degradation characteristics of lactic acid bacterium from salted fish

作　　者：刘法佳[1,2] 吴燕燕[2] 李来好[2] 杨贤庆[2] 邓建朝[2] 丁丽丽[2,3] 张婷[2,3] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]中国水产科学研究院南海水产研究所/国家水产品加工技术研发中心/农业部水产品加工重点实验室,广东广州510300 [3]上海海洋大学食品学院,上海201306

出　　处：《广东农业科学》2012年第1期94-97,共4页Guangdong Agricultural Sciences

基　　金：国家现代农业产业技术体系(CARS-49);广东省水产蛋白改性技术研究团队专项(2011A020102005)

摘　　要：从腌制咸鱼中分离得到植物乳杆菌(Lactobacillus plantarum)、肠膜明串珠菌(Leuconostoc mesenteroides)、戊糖片球菌(Pediococcus pentosaceus)3株乳酸菌。研究了温度、pH、亚硝酸盐底物浓度、食盐含量对其降解亚硝酸盐的影响。结果表明,3株乳酸菌对亚硝酸盐降解的最适温度为35℃左右,降解最适pH为5.5,对食盐、亚硝酸盐具有良好的耐受性,在150 mg/L的亚硝酸盐和5%以下的食盐中对亚硝酸盐的降解作用明显,具有应用于腌制食品中的潜力。Three lactic acid bacterium Lactobacillus plantarum,Leuconostoc mesenteroides and Pediococcus pentosaceus were isolated from salted fish.We studied the effects of temperature,pH,nitrite concentration and salt concentration for the degradation of nitrite.The results showed that the optimum temperature was at about 35℃,the degradation was at pH 5.5.They had a good tolerance to salt and nitrite,and a significantly degradation of nitrite in the 150 mg/kg of nitrite and under 5% salt.They had the potential applying to preserved foods.

关 键 词：咸鱼 亚硝酸盐 乳酸菌 降解 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]