泡菜中具有亚硝酸盐降解功能益生菌的筛选研究  

Research on Screening of Nitrite-degrading Probiotics from Pickles

作　　者：刘苏萌[1] 王丽娟[1] 何培新[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《中国调味品》2015年第8期58-61,共4页China Condiment

基　　金：郑州轻工业学院科研基金项目(2012XJJ005)

摘　　要：从泡菜中筛选出5株菌株,对其做生理生化、亚硝酸钠降解、耐胆盐性、抑菌性、抗氧化性实验。经初步判定所筛选菌株均为乳杆菌属(Lactobacillus),都具有亚硝酸盐降解性,其中N2菌株降解性最好,其降解率在72h达到85.12%,N2耐酸能力也最强,且对大肠杆菌、金黄色葡萄球菌及枯草芽孢杆菌具有较强的抑制作用,对DPPH自由基清除率达到33.88%,可将其作为发酵剂,为益生菌功能食品开发提供基础。5 strains of lactic acid bacteria are isolated and purified from pickles, all strains are primarily identified as Lactobacillus. These strains are examined for the physiological and biochemical characters, nitrite degradation, bile salt toxicity, antibacterial activities and antioxidant activities. The results show that all strains have high nitrite degradation rate, N2 strain has the highest degradation rate, and the degradation rate is 85.12% in 72 hours. N2 strain also has the strongest ability resistant to acid and shows strong antibacterial activity for Escherichia coli, Staphylococcus aureus and Bacillus subtilis, the scavenging rate of N2 strain to DPPH is up to 33.88%. Therefore, it can provide the foundation for probiotic functional food development as fermentation agent.

关 键 词：泡菜 亚硝酸盐降解 益生菌 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]