从广式腊肠分离出的乳酸菌降解亚硝酸盐的影响因素研究  

Study on Influencing Factors of Nitrite Degradation by Lactic Acid Bacteria Isolated from Cantonese Sausage

作　　者：郑培君[1,2] 郑琳[1] 齐明[1] 蒋爱民[2] 

机构地区：[1]佛山职业技术学院,广东佛山528137 [2]华南农业大学食品学院,广州510642

出　　处：《中国调味品》2015年第6期18-23,31,共7页China Condiment

基　　金：<食品微生物检验技术>课程教学做一体化改革的研究与实践(2013JG-008);<食品理化检验技术>课程教学做一体化改革的研究与实践(2013syq-06)

摘　　要：从广式腊肠中分离出四株乳酸菌,研究影响乳酸菌降解亚硝酸盐的因素,包括温度、pH、接种量和亚硝酸盐浓度。结果表明：四株乳酸菌降解亚硝酸盐的适宜温度范围为25~35℃,30℃时降解效率最高；pH 范围为5.0~6.0,在 pH 5.5时降解效率最高；适宜的接种量为1%~3%。亚硝酸盐浓度的影响是：乳酸菌 H21-4,H24-7和 MH21-4在亚硝酸盐浓度为150 mg/kg 时,降解效率最高。而乳酸菌XH-3对亚硝酸盐的耐受性较高,在亚硝酸盐浓度高于200 mg/kg 时,仍能有较高降解效率。Four strains of lactic acid bacteria are isolated from Cantonese sausage.The factors that affect lactic acid bacteria degrading nitrite include temperature,pH,inoculation amount and nitrite content.The results show that the degradation capability of nitrite of the four lactic acid bacteria is related to culture temperature, pH, inoculation amount and nitrite content. The optimum temperature and pH are 25~35 ℃ （the degradation efficiency is the highest at 30 ℃）and 5.0 ~6.0 （the degradation efficiency is the highest at pH 5.5）;the optimum inoculation amount is 1%~3%. When nitrite content is 150 mg/kg,the degradation capability of nitrite of lactic acid bacteria H21-4, H24-7 and MH21-4 are the highest.When nitrite content is more than 200 mg/kg,the degradation capability of nitrite of lactic acid bacteria XH-3 is still higher.

关 键 词：乳酸菌 亚硝酸盐 影响因素 

分 类 号：TS201.3[轻工技术与工程—食品科学]