摘要
从传统泡菜中分离出26株乳酸菌,测定其在MRS液体培养基中降解亚硝酸盐的能力。筛选出降解亚硝酸盐能力较高的菌株编号c2,h2,j3。生理生化鉴定表明c2和h2属于乳杆菌属,j3属于片球菌属。24h亚硝酸盐降价量为c2:49.03μg/mL,h2:36.96μg/mL,j2:35.11μg/mL。三株菌对亚硝酸盐的最适耐受浓度为(0～0.4)g/L。
The 26 strain lactic acid bacteria was selected from Chinese traditional pickle.The ability of degradating nitrite in MRS liquid medium was studied.From them lactic acid bacteria c2,h2 and j3 were optimized,which had a high ability of degradation of nitrite.
出处
《食品工业》
北大核心
2009年第5期12-13,共2页
The Food Industry
关键词
乳酸菌
亚硝酸盐
泡菜
发酵
lactic acid bacteria
nitrite
pickle
fermentation
