CAJ | 학술논문

为了得到降解亚硝酸盐能力较强的乳酸菌,并将其应用于泡菜发酵中,采用溶钙圈法及国标紫外分光光度法,从四川眉山泡菜样品中筛选得到一株降解亚硝酸盐能力较强的乳酸菌J XJ-2,将其在亚硝酸盐含量为50μg/mL的MRS液体中培养,亚硝酸盐最终降解率可达到100%；当发酵液中亚硝酸盐含量增加到100μg/mL时,在12~24 h之间达到最大降解量47.21μg/mL；对亚硝酸盐的最适耐受浓度范围为0~0.6 mg/mL；JXJ-2发酵泡菜和自然发酵泡菜中最终亚硝酸盐残留量分别为0,6.85 mg/kg。
위료득도강해아초산염능력교강적유산균,병장기응용우포채발효중,채용용개권법급국표자외분광광도법,종사천미산포채양품중사선득도일주강해아초산염능력교강적유산균J XJ-2,장기재아초산염함량위50μg/mL적MRS액체중배양,아초산염최종강해솔가체도100%；당발효액중아초산염함량증가도100μg/mL시,재12~24 h지간체도최대강해량47.21μg/mL；대아초산염적최괄내수농도범위위0~0.6 mg/mL；JXJ-2발효포채화자연발효포채중최종아초산염잔류량분별위0,6.85 mg/kg。
A spectrophotometric method for the determination of the bacteria of nitrite degradation ability in MRS liquid is researched.After the initial screening,JXJ-2 with higher nitrite degradation ability is selected.The result shows that JXJ-2 on nitrite degradation rate can reach 100% when the nitrite content is 50 μg/mL in MRS fluid.When the nitrite content in the fermentation liquid is increased to 100μg/mL,the amount of nitrite degradation is 47.21μg/mL between 12 h and 24 h;the tolerance of nitrite concentration range is 0 ~0.6 mg/mL.The nitrite residues of the pickles fermentation with JXJ-2 and the control are 0,6.85 mg/kg respectively.