Food and Fermentation Industries >

2021 , Vol. 47 >Issue 6: 139 - 144

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025757

Screening, fermentation characteristics and tolerance of nitrite-degrading lactic acid bacteria in Shaanxi Paocai

  • XIONG Die ,
  • YUAN Lanyu ,
  • LI Yuanyuan ,
  • FAN Pengfei ,
  • FENG Wu
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  • (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)

Received date: 2020-09-25

  Revised date: 2020-10-31

  Online published: 2021-04-15

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Abstract

In order to screen out lactic acid bacteria with strong nitrite degradation ability from Paocai(Chinese pickle), which can be used in the fermentation of Paocai, a strain PC5 was screened from the Shaanxi homemade Paocai. Strain PC5 was identified as Lactobacillus plantarum by biochemical characteristics and 16S rDNA sequencing. The fermentation characteristics of strain PC5 showed that after 24 h of fermentation, the pH value of the fermentation broth was 3.73±0.01, and the total acid titrated was (1.99±0.01)%. After cultivation in a medium containing 150 mg/L NaNO2 for 24 h, the degradation rate of nitrite could reach (99.37±0.56)%. In addition, tolerance test of strain PC5 revealed that it had a strong tolerance to NaNO2 within a mass concentration of 200 mg/L and NaCl within a mass concentration of 60 g/L. Therefore, strain PC5 had good fermentation characteristics and tolerance, which could be used as a Paocai inoculation fermentation strain.

Key words： lactic acid bacteria; paocai; nitrite degradation; fermentation characteristics; tolerance

Cite this article

XIONG Die , YUAN Lanyu , LI Yuanyuan , FAN Pengfei , FENG Wu . Screening, fermentation characteristics and tolerance of nitrite-degrading lactic acid bacteria in Shaanxi Paocai[J]. Food and Fermentation Industries, 2021 , 47(6) : 139 -144 . DOI: 10.13995/j.cnki.11-1802/ts.025757

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