期刊论文

Screening,identification and fermentation characteristics of nitrite degradation lactic acid bacteria from Huarong mustard

中文

中国酿造

0254-5071

2024

43

8

122-127

10.11882/j.issn.0254-5071.2024.08.018

2021GK4022:湖南省创新引领计划 2021GK4024:湖南省创新引领计划 kq2014150:长沙市自然科学基金项目 kh2301028:长沙市科技计划

本校为第一机构

为降低芥菜发酵过程中亚硝酸盐的积累,采用传统培养分离法从发酵芥菜中分离乳酸菌,并从中筛选出产酸且降亚硝酸盐性能优良的菌株.经形态学观察和分子生物学技术对筛选菌株进行鉴定,并对其生长、产酸特性、耐亚硝酸盐、耐胃液和耐胆盐性能及抑菌能力进行研究,评估其发酵性能.结果表明,筛选出2株优良乳酸菌菌株,编号分别为SYS-2和SYS-4,经鉴定,均为植物乳植杆菌(Lactiplantibacillus plantarum);2株乳酸菌菌株培养24 h后,亚硝酸盐降解率均＞90％,pH值均降至4.0以下,总酸含量分别达18.68 g/100 mL、16.50 g/100 mL;对NaNO2(≤200 µg/mL)具有较强耐受能力,在模拟人工胃液(pH 2.5)和0.3％胆盐溶液消...

In order to reduce nitrite accumulation during the fermentation process of mustard,lactic acid bacteria were isolated from fermented mus-tard by traditional culture separation method,and the strains with excellent performance of acid production and nitrite degradation were screened.The strains were identified by morphological observation and molecular biology techniques,and their growth,acid production,nitrite resistance,gastric juice and bile salt resistance,and antibacterial ability were studied to evaluate their fermentation performance.The ...