低温发酵条件下乳酸菌对发酵酸菜体系中有机磷农药降解作用  

Effect of Lactic acid bacteria on the degradation of organophosphorus pesticides at low temperature in pickled Chinese cabbage

作　　者：迟涛[1,2] 方景泉[1,2] 郑愉润 刘鹏[1,2] 

机构地区：[1]东北农业大学国家乳业工程技术研究中心 [2]黑龙江省乳品工业技术开发中心东北农业大学,哈尔滨150028 [3]东北农业大学食品学院,哈尔滨150030

出　　处：《中国乳品工业》2015年第9期15-18,共4页China Dairy Industry

基　　金：高等学校博士学科点专项科研基金;新教师基金(20102325120004);十二五国家科技支撑课题(2013BAD18B08)

摘　　要：通过气相色谱法分析低温发酵酸菜中的有机磷农药残留量，研究低温条件乳酸菌对有机磷农药的降解促进作用，并建立降解动力学模型。所选择的3株植物乳杆菌对酸菜中的久效磷和乐果具有降解促进作用。结果表明，室温下对照组（灭菌前处理）中两个有机磷农药的降解半衰期分别为111．8周和123．8周，试验菌株导致酸菜中有机磷农药的降解半衰期为26．8～37．3周，而天然菌株导致两个有机磷农药的降解半衰期分别为29．0周和30．9周，表明实验用植物乳杆菌具有促进有机磷农药的降解作用，天然菌株也具有相同的作用。In this paper, OPPs in the samples at different time were detected by gas chromatograph in pickled Chinese cabbage. The promoting effect on degradation of OPPs by LAB was established as degradation kinetic equation. The degradation of three L. plantarum for OPPs was studied in pickled Chinese cabbage. The results showed that, the half-life of three L. plantarum strains during the degradation of OPPs was 26.8-37.3 weeks at low temperature respectively. The half-life of the natural strains group during the degradation of the OPPs was 29.0,30.9 weeks respectively. Under the same conditions, the half-life of sterilized samples as control group was 111.8, 123.8 weeks. The L. plantarum and the natural strains promoted the degradation of OPPs at low temperature.

关 键 词：食品加工技术 乳酸菌 低温发酵 有机磷农药 降解 

分 类 号：Q939.117[生物学—微生物学]