CAJ | 학술논문

研究乳酸菌在番茄汁培养基中发酵降解亚硝酸盐的一些影响因素。采用正交设计法，以亚硝酸盐降解率为指标，对番茄汁与水比例、NaCl添加量、培养时间、菌种等因素进行正交试验。实验结果表明影响乳酸菌降解亚硝酸盐的各因素次序为NaCl添加量>培养时间>菌种>番茄汁∶水（体积比）。最佳条件组合是NaCl添加量4%，培养时间18 h，菌种为短乳杆菌，接种量4%，番茄汁∶水为1∶1，在此条件下所做的验证实验结果表明NaNO2的降解率达到83.31%。
연구유산균재번가즙배양기중발효강해아초산염적일사영향인소。채용정교설계법，이아초산염강해솔위지표，대번가즙여수비례、NaCl첨가량、배양시간、균충등인소진행정교시험。실험결과표명영향유산균강해아초산염적각인소차서위NaCl첨가량>배양시간>균충>번가즙∶수（체적비）。최가조건조합시NaCl첨가량4%，배양시간18 h，균충위단유간균，접충량4%，번가즙∶수위1∶1，재차조건하소주적험증실험결과표명NaNO2적강해솔체도83.31%。
@@@@The effective factors on degradation of nitrite by Lactobacillus bacteria during fermentation process was studied. By the orthogonal experiment , fermentation condition was investigated . The results showed the optimal fermentation conditions is: Lactobacius brevis ,NaCl 4 %, tomato juice media 50 %, inoculum 4 %, cultivation for 18 h .Under this condition , the rate of degradation of nitrite by Lactobacius brevis is up to 83.31%.