摘要
泡菜作为一种传统发酵蔬菜制品,深受大众消费者喜爱,但发酵过程及成品中亚硝酸盐含量超标,是制约泡菜发展的主要因素。研究了泡菜自然发酵过程中亚硝酸盐的生成及降解机理。其机理为:发酵前期细菌中硝酸盐还原酶将硝酸盐转化为亚硝酸盐,导致亚硝峰出现。到发酵后期随pH下降,乳酸菌中亚硝酸盐还原酶和产酸协同作用可迅速降解亚硝酸盐,其中有机酸降解起主导作用。pH4.0为亚硝酸盐还原酶的最适pH,也是降解亚硝峰的启动点。
Pickle as a traditional fermented vegetable products, loved by consumers, but excessive nitrite content of fermentation process, final product, and is the main factors which restrict the development of the pickle. Pickle fermentation process was studied by nitrite formation and degradation mechanism. Its mechanism is： in the early stage of the fermentation bacteria nitrate reductase nitrite and nitrate can be converted to cause nitroso peak appeared. By late fermentation with pH decline, nitrite reductase and lactic acid bacteria produce acid synergy can rapidly degrade nitrite, including organic degradation plays a leading role. pH 4.0 optimum pH of nitrite reductase, and degradation of nitroso peak starting point.
出处
《食品科技》
CAS
北大核心
2013年第10期277-280,共4页
Food Science and Technology
