牛干巴中降胆固醇、降亚硝酸盐乳酸菌的分离筛选及其发酵性能  

Isolation and screening of lactic acid bacteria with the ability to remove cholesterol and lower nitrite from cured beef and its fermentation performances

作　　者：宋小娟[1,2] 何腊平[1,2,3] 李翠芹[4] 朱秋劲[1,2] 范劲[1] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州省农畜产品贮藏与加工重点实验室,贵州贵阳550025 [3]贵州省猪肉制品工程技术研究中心,贵州贵阳550025 [4]贵州大学化学与化工学院,贵州贵阳550025

出　　处：《食品工业科技》2016年第9期159-164,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金(31160002);贵州省猪肉制品工程技术研究中心项目(黔科合农G字[2013]4001号);贵州省重大专项项目:贵州省猪肉特色制品深加工关键技术研究及产业化示范(黔科合作重大专项字[2015]6004号)

摘　　要：以传统发酵牛干巴作为乳酸菌筛选源,分离出18株乳酸菌,通过OPA法测定降胆固醇能力,盐酸萘乙二胺比色法测定降解亚硝酸盐能力,菌株NR7对胆固醇的清除率是22.61%,培养12 h和24 h亚硝酸盐分别降解了34.177μg/m L和95.82μg/m L,在p H3.0的环境中活菌率达99.50%,对0.3%的胆盐耐受性强。因此,选择NR7作为目的菌株,进一步研究其生产适应性,能够在发酵4 h后使p H迅速降低,能够在15-40℃环境条件下生长,能够耐受8%的Na Cl和200 mg/kg的Na NO_2,且真空冷冻干燥后活菌率93.62%,4℃条件下保藏30 d后活菌率可达89.99%。16S rRNA分子生物学鉴定,菌株NR7为植物乳杆菌。18 strains of lactic acid bacteria were isolated from traditional fermented cured beef.The o-phthalaldehyde method was used to determine the amount of cholesterol,the rate of cholesterol- degrading of strain NR7 was 22.61%.The N-（ 1- Naphthyl）- ethyl- enediamine dihydrochloride method was used to determine the amount of nitrite,after inoculating 12 h and 24 h,the amount of degeneration of nitrite were 34.177 μg / m L and95.82 μg / m L,respectively.In the p H3.0 environment,the viable bacteria rate of NR7 was 99.50% and able to tolerate0.3% bile salts.Therefore,NR7 strain was selected as the target strain,and the production adaptability had to be further researched.After inoculating 4 h,it can produce acid quickly.It can also grow under 15~40 ℃,and be able to tolerate 8% Na Cl and 200 mg / kg Na NO_2.After the vacuum freeze drying,the rate of survival live was 93.62%.After preserving 30 d at 4 ℃,the survival rate of bacteria was 89.99%.The NR7 strain was identified as Lactobacillus plantarum by 16 S rRNA sequencing.

关 键 词：牛干巴 胆固醇 亚硝酸盐 植物乳杆菌 发酵性能 

分 类 号：TS201.3[轻工技术与工程—食品科学]