发酵辣椒中产亚硝酸盐还原酶短乳杆菌L5的选育及特性研究  

Screening of nitrite reductase producing Lactobacillus brevis L5 from fermented chili and its characteristic study

作　　者：王兰[1] 赵玲艳[1] 陈思思[1] 王雪艳[1] 游静 邓放明[1] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]常德市鼎城区质量技术监督局,湖南常德415100

出　　处：《中国酿造》2014年第11期25-29,共5页China Brewing

基　　金：国家自然科学基金(31401675);教育部基金(SCX1211;14C0571)

摘　　要：以传统发酵辣椒为分离源,从中分离出10株可降解亚硝酸盐的乳酸菌,经过复筛得到一株产亚硝酸盐还原酶能力最强的短乳杆菌(Lactobacillus brevis)L5,并通过单因素及正交试验对其降解特性进行了研究。结果表明:L5对亚硝酸盐有明显的降解作用,在正常培养条件下,发酵36 h,L5对亚硝酸盐的降解率为56.25%;在维持p H 6.0以上,消除酸对亚硝酸盐降解作用的条件下,发酵36 h,L5对亚硝酸盐的降解率为66.42%,主要为产酶降解。L5降解亚硝酸盐的最佳条件为温度34℃,时间30 h,底物质量浓度120 mg/L,食盐含量6%,此时,L5对亚硝酸盐的降解率可达82.84%。Ten lactic acid bacteria strains thatcan degrade nitrite w ere isolated from traditionalferm ented chili.O ne strain w hich had betterability of producing nitrite reductase w ere rescreened,nam ely Lactobacillus brevis L5,then single factor and orthogonaltests w ere adopted to study on its degradation characteristics.R esults show ed thatthe L5 had significantability for degrading nitrite,and under norm alculture condition,the nitrite degradation rate w as 56.25% after36 h ferm entation.In controlling pH above 6.0,elim inating the acid degradation,the nitrite degradation rate w as 66.42% ,m ainly asenzym atic degradation.The optim um conditionsfornitrite degradation ofthe L5 w astem perature 34 ℃,tim e 30 h,substrate con-centration 120 m g/L and saltconcentration 6% .In thiscondition,the nitrite degradation rate ofthe L5 w as82.84% .

关 键 词：发酵辣椒 亚硝酸盐 亚硝酸盐还原酶 短乳杆菌L5 特性 

分 类 号：TS201.3[轻工技术与工程—食品科学]