短乳杆菌NiRs降低食品中亚硝酸盐含量的研究  

Degradation of Nitrite in Food by Nitrite Reductase from Lactobacillus Brevis

作　　者：吕玉涛[1] 管世敏[1] 龚钢明[1] 

机构地区：[1]上海应用技术学院,上海201418

出　　处：《食品工业》2013年第2期144-146,共3页The Food Industry

摘　　要：从泡菜中分离到一株降解亚硝酸盐能力很强的乳酸菌,经16S rDNA分子生物学鉴定该菌为短乳杆菌(Lactobacillus brevis)。从短乳杆菌中提取亚硝酸盐还原酶(NiRs)用于降低腌制萝卜、腊肠等食品中亚硝酸盐含量,结果表明该菌的NiRs明显使食品中超标的亚硝酸盐含量降低至国家标准以下。a strain lactic acid bacteria which has high ability of degradation of nitrite is selected from the traditional pickles. The bacteria are identified Lactobacillus brevis by 16S rDNA molecular biology. The Nitrite Reductase extracted from Lactobacillus brevis can be applied to reducing nitrite in salted turnip, sausage, etc. and the results indicate that NiRs can significantly reduce nitrite in food lower than the national standard.

关 键 词：短乳杆菌 亚硝酸盐还原酶 16S RDNA 

分 类 号：TS201.2[轻工技术与工程—食品科学]