为筛选出湖南地区剁辣椒中具有高效降解亚硝酸盐的乳酸菌,从湖南省4个市采集的12个样品中共分离出33株乳酸菌。将分离出的乳酸菌在含有250 mg/L亚硝酸盐的MRS培养基中培养24 h,选取降解亚硝酸盐能力较强的乳酸菌,进行16S rDNA分子生物学鉴定,并测定其发酵特性。实验中选育了4株具有较强降解亚硝酸盐能力的乳酸菌,分别为短乳杆菌、德氏乳杆菌、植物乳杆菌以及戊糖乳杆菌,其中德氏乳杆菌降解亚硝酸盐的能力最强,MRS培养基中生长24 h,其亚硝酸盐降解率为87.7%,发酵罐恒定pH值6.0,培养24 h,其降解率为98.9%。德氏乳杆菌具有良好的耐酸、耐盐与快速产酸能力,可作为果蔬发酵剂进一步开发利用。
The aim of this study was to screen for lactic acid bacteria (LAB) with high nitrite-degradation rate from Hunan chopped pepper. A total of 33 LAB were isolated from 12 samples collected from 4 cities in Hunan. These LAB were cultured in De Man, Rogosa and Sharpe medium (MRS) containing 250 mg/L nitrite for 24 h. The LAB with high nitrite-reducing ability were selected and identified using 16S rDNA sequencing. Also, their fermentation characteristics were determined. A total of four LAB strains was found to possess high nitrite reduction capability. These LAB were Lactobacillus brevis, L. delbrueckii, L. plantarum and L. pentosus. Among these four, L. delbrueckii had the highest nitrite degradation rate- reaching 74.4% in MRS medium for 12 h, and 98.9% in fermenter at constant pH of 6.0 for 24 h. It has rapid growth rate and acid production rate. These four strains can be further developed and utilized as starter cultures in fruits and vegetables fermentations.
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