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食品与发酵工业  2017, Vol. 43 Issue (6): 78-    
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食品中常见乳酸菌高效降解NO2-发酵性能评价
迟雪梅,张庆芳
大连大学生命科学与技术学院,辽宁大连,116622;辽宁省海洋微生物工程技术研究中心,辽宁大连,116622
Evaluation of highly efficient degradation of NO2-fermentation by lactic acid bacteria in food
CHI Xue-mei,ZHANG Qing-fang
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摘要 通过接种亚硝酸盐(NO2-)纯培养液及发酵蔬菜,对Streptococcus lastic,Lactobacillus leicmannii,Lactobacillus brevis等9种食品常见乳酸菌种进行NO2-降解实验,并从NiR降解阶段和H+降解阶段去分析评价该菌降解NO2-的能力.分析认为,Lactobacillus casei subsp.rhamnosus mutation,Lactobacillus brevis具有高效降解NO2-能力,其中Lactobacillus casei subsp.rhamnosus mutation在NiR降解阶段降解NO2-能力强,但由于该菌产酸能力较强,使其迅速进入H+降解阶段,而使NO2-降解速度变得缓慢;而Lactobacillus brevis一直能够处于NiR降解NO2-阶段,能使该菌所处环境中NO2-被迅速分解.分析认为,由于该菌产酸为异型发酵途径,产酸量较低,且LactobaciUus brevis产生的NiR为同步合成型,能快速产生NiR,该菌产生的H+中和其降解NO2-生成的碱性物质,使发酵环境一直处于NiR最适作用pH值(5.0 ~6.0),从而使NO2-被快速降解.
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Abstract: In this paper,nine kinds of food common lactic acid bacteria such as Lactobacillus leicmannii,Lactobacillus brevis were inoculated into nitrite (NO2-) pure culture medium and fermented vegetables for NO2-degradation experiments.The ability of degradation of NO2-was analyzed and evaluated based on degradation process of NiR and H + degradation.The results showed that Lactobacillus casei subsp.rhamnosus mutation,Lactobacillus brevis had high ability of degrading NO2-,wherein Lactobacillus casei subsp.rhamnosus mutation had a strong ability to degrade NO2-in the degradation stage of NiR,however,it quickly reached the H + degradation stage due to its strong acid production capacity,and thus the degradation rate of NO2-became slow.While Lactobacillus brevis could keep NO2-degradation stage of NiR and led to the rapid decomposition of NO2-its environment.The fermentation environment of Lactobacillus brevis was kept at optimum pH value of NiR (5.0-6.0) due to the low acid production of heterotypic fermentation and neutralization of H + and NO2-generated alkaline substances from NiR synchronous synthesis,and thus led to the rapid degradation of NO2-.
               出版日期:  2017-06-25      发布日期:  2017-12-01      期的出版日期:  2017-06-25
基金资助: 国家高技术研究发展计划“863”(2007AA021306)
辽宁省自然科学基金(2014020134)
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