发酵蔬菜中乳酸菌降解亚硝酸盐的研究进展  

Research progress on nitrite degradation by lactic acid bacteria in fermented vegetables

作　　者：姚荷 谭兴和[1,2] 张春艳[1,2] 王锋[1,2] 李清明[1,2] 王栏树 成才良 YAO He1,2, TAN Xinghe1,2, ZHANG Chunyan1,2, WANG Feng1,2, LI Qingming1,2, WANG Lanshu3, CHENG Cailiang3(1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2.Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China; 3.Hunan Jiayan Food Company Limited, Changsha 410000, Chin)

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]食品科学与生物技术湖南省重点实验室,湖南长沙410128 [3]湖南佳宴食品有限公司,湖南长沙410000

出　　处：《中国酿造》2018年第7期22-25,共4页China Brewing

基　　金：湖南省重点研发计划(2016NK2113)

摘　　要：亚硝酸盐由杂菌代谢产生,广泛存在于发酵蔬菜中,摄入过量会对人体健康造成危害,甚至引发癌症。该文对发酵蔬菜中亚硝酸盐的来源及危害、乳酸菌降解亚硝酸盐的机理及影响发酵蔬菜中乳酸菌降解亚硝酸盐的因素进行了综述,旨在为发酵蔬菜中乳酸菌降解亚硝酸盐的研究提供参考。Nitrite is produced by the metabolism of bacteria and widely existed in fermented vegetables. Excessive intake of nitrite is harmful to human health and even leads to cancer. In this paper, the sources and harms of nitrite in fermented vegetable, mechanism of nitrite degradation by lactic acid bacteria and factors affecting nitrite degradation by lactic acid bacteria in fermented vegetables were summarized. It intended to provide reference for the research of nitrite degradation by lactic acid bacteria in fermented vegetables.

关 键 词：发酵 蔬菜 乳酸菌 亚硝酸盐 降解 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]