摘要
为了减少食品中对人体有害的硝酸盐含量,进行了不同乳酸菌降解猪血培养基中硝酸盐的实验。结果表明:亚硝酸盐降解量与培养液的pH值呈负相关,pH值下降速度越快,亚硝酸盐的降解速度也越快。乳酸杆菌产酸能力强于球菌,使环境pH值快速下降,导致发酵后期乳酸杆菌对亚硝酸盐的降解能力大于球菌。发酵液酸度越大,pH值越小,亚硝酸盐降解作用越显著。
In order to decrease the amount of nitrete harmful to human bodies in food,the experiment on different lactic acid bacteria degrading nitrite in lard substrate are done. The results shown that:the degradation amount of nitrite is negaitively correlative with the pH value of the culture liquid,the more rapid the decline rate of pH value,the more rapid the degradation rate of nitrite;the production ability of lactobacillus prevails over that of the coccus,and makes the pH value of the environment declined rapidly,then results in the degrading ability of lactobacillus to nitrite is large than that of coccus;the more large the acidity of fermentateve liquid,the more small the pH value,the more obvious the degradation of nitrite.
出处
《河南科技大学学报（自然科学版）》
CAS
2004年第1期100-102,共3页
Journal of Henan University of Science And Technology:Natural Science
基金
国家十五科技攻关资助项目(2001BA533C-08)
