|
|||||
|
|
| 我国特色发酵蔬菜降解亚硝酸盐菌株的筛选鉴定及应用 | |
| 引用本文： | 忻晓庭,刘大群,张程程,吴敏,陈登高,章检明.我国特色发酵蔬菜降解亚硝酸盐菌株的筛选鉴定及应用[J].浙江农业学报,2021,33(2):335-345. |
| 作者姓名： | 忻晓庭 刘大群 张程程 吴敏 陈登高 章检明 |
| 作者单位： | 1.浙江省农业科学院 食品科学研究所,浙江省果蔬保鲜与加工技术研究重点实验室,浙江 杭州 3100212.浙江大学 生命科学学院,浙江 杭州 3100583.浙江三统菜业有限公司,浙江 绍兴 312000 |
| 基金项目： | 国家自然科学基金(31671865);浙江省重点研发计划(2020C04008) |
| 摘 要： | 从中国传统特色发酵蔬菜中分离纯化出72株乳酸菌,从中筛选出30株亚硝酸盐降解率在85％以上的乳酸菌,并将其进行耐酸耐胆盐试验,获得5株对胃酸和胆盐有较好耐受力的菌株.通过形态学以及16S rDNA测序鉴定,5株乳酸菌均为植物乳杆菌.对这5株菌进行发酵特性研究,结果表明,JLSC2-6生长繁殖旺盛,产酸能力强,耐盐性能好... |
| 关 键 词： | 降解亚硝酸盐 乳酸菌 筛选 鉴定 |
| 收稿时间： | 2020-07-29 |
Screening,identification and application of high efficient nitrite degrading functional strains in Chinese characteristic fermented vegetables |
|
| XIN Xiaoting,LIU Daqun,ZHANG Chengcheng,WU Min,CHEN Denggao,ZHANG Jianming.Screening,identification and application of high efficient nitrite degrading functional strains in Chinese characteristic fermented vegetables[J].Acta Agriculturae Zhejiangensis,2021,33(2):335-345. | |
| Authors: | XIN Xiaoting LIU Daqun ZHANG Chengcheng WU Min CHEN Denggao ZHANG Jianming |
| Institution: | 1. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China 2. College of Lile Sciences, Zhejiang University, Hangzhou 310058, China 3. Zhejiang Santong Vegetables Industry Co., Ltd., Shaoxing 312000, China |
| Abstract: | Seventy two strains of lactic acid bacteria were isolated and purified from traditional fermented vegetables in China. Their ability to degrade nitrite was determined. Thirty strains of lactic acid bacteria with a degradation rate of more than 85% were screened out. Five strains with good tolerance for gastric acid and bile salt were obtained by acid and bile salt tolerance test. The morphology and 16S rDNA sequencing results showed that all strains were Lactobacillus plantarum. The results of fermentation characteristics showed that Lactobacillus plantarum JLSC2-6 had strong growth, strong acid production capacity, good salt tolerance and excellent function, and had the ability to degrade nitrite efficiently. The pH value and nitrite content of pickles fermented by Lactobacillus plantarum JLSC2-6 were determined. The results showed that the pH value and nitrite content of pickles fermented by JLSC2-6 were significantly different from those of natural fermentation pickles. Therefore, Lactobacillus plantarum JLSC2-6 can be used as an efficient and safe starter for fermented vegetables. |
| Keywords: | degradation of nitrite lactic acid bacteria screening identification |
| 本文献已被 CNKI 等数据库收录！ | |
| 点击此处可从《浙江农业学报》浏览原始摘要信息 | |
| 点击此处可从《浙江农业学报》下载免费的PDF全文 | |