如皋火腿中肉糖葡萄球菌RG-10产硝酸盐还原酶条件的优化  

Optimization of nitrate reductase-producing condition for Staphylococcus carnosus RG-10 isolated from Rugao ham

作　　者：汪淼[1] 徐铮铮[1] 郭明亮[1] 吴满刚[1] 葛庆丰[1] 徐宝才 韩青青 于海[1] 

机构地区：[1]扬州大学食品科学与工程学院,扬州225127 [2]江苏雨润肉类产业集团有限公司,南京210041 [3]南通昊特食品有限公司,南通226011

出　　处：《食品科技》2014年第11期130-138,共9页Food Science and Technology

基　　金：江苏省农业科技支撑项目(BE2013390);南通市科技项目(HL2013007);扬州市农业科技攻关项目(yz2012070;2012069)

摘　　要：硝酸盐还原酶可以将硝酸盐还原为亚硝酸盐,对肉制品色泽和风味形成尤为重要。分析从如皋火腿中分离得到的4株葡萄球菌的产硝酸盐还原酶特性,研究菌株产硝酸盐还原酶的影响因素。以高产硝酸盐还原酶肉糖葡萄球菌RG-10为研究对象,通过正交试验对其产硝酸盐还原酶条件进行优化,并对优化条件进行验证,各因素对肉糖葡萄球菌RG-10产硝酸盐还原酶的影响程度顺序为Na Cl浓度>温度>时间>KNO3浓度。确定肉糖葡萄球菌发酵产硝酸盐还原酶的最佳发酵条件为时间18 h、Na Cl浓度2.5%、KNO3浓度0.2%、温度42℃,此条件下的硝酸盐还原酶酶活为482 U/mg蛋白。Nitrate which is very important on the color and flavor of meat products can be reducted to nitrite by nitrate reductase. The nitrate reductase property of four strains of Staphylococci isolated from Rugao ham was analyzed. Aslo, factors of producing nitrate reductase of four strains has been studied. Staphylococcus carnosus RG-10 which produced high nitrate reductase activity was taken as the object of study, and the production conditions of the nitrate reductase were optimized by orthogonal design, and then the optimal condition was verified. The order of the influence factors on the nitrate reductase activity was Na Cl, temperature, time and KNO3. The results showed that the optimal compositions of media was time 18 h, 42 ℃, 0.2% KNO3 and 2.5% of Na Cl. Under above-mentioned conditions, the nitrate reductase activity reached 482 U/mg.

关 键 词：葡萄球菌 菌浓度 硝酸盐还原酶 单因素试验 正交试验设计 

分 类 号：Q935[生物学—微生物学]