摘要
从贵州自然发酵的酸肉中分离出19株乳酸菌,选择在MRS培养基中培养24 h的降亚硝酸盐能力最强的3株乳酸菌,经16S r DNA分子鉴定为植物乳杆菌CMRC 3、戊糖片球菌CMRC 7和植物乳杆菌CMRC 19。在模拟肉类发酵的条件下,研究其降解、耐受亚硝酸盐和硝酸盐的能力。3株乳酸菌都具有较好的亚硝酸盐降解能力,发酵120 h后分别降解了65.7%~86.3%的亚硝酸盐;然而它们的硝酸盐降解能力都不显著。CMRC 7和CMRC 19耐受亚硝酸盐的性能最强,最高活菌数分别为8.20lg(CFU/m L)和8.11lg(CFU/m L);这3株菌都具有较好的硝酸盐耐受性,最高活菌数分别为8.21,7.93lg(CFU/m L)和8.20lg(CFU/m L)。试验结果表明,从酸肉中筛选出的这3株乳酸菌都有较强的亚硝酸盐降解能力,同时也有较好的硝酸盐和亚硝酸盐耐受性能,可开发成肉类专用发酵剂。
Nineteen strains of lactic acid bacteria isolated from Nanx Wudl were investigated for their potential to be used as starter culture for fermented meat products with the capability to reduce and tolerate nitrite/nitrate. The 16 S r DNA sequence analysis indicated that three strains, which showed best capability to reduce nitrite in MRS broth after24 h, are Lactobacillus plantarum CMRC 3, Pediococcus pentosaceus CMRC 7 和 Lactobacillus plantarum CMRC 19. In fermented meat condition, all tested strains showed the good reduction capability against nitrite with the reduction amount of 65.7%-86.3%. However, the reduction capability of all tested strains for nitrate was not dramatic. Among the tested strains, CMRC 7 and CMRC 19 exhibited stronger nitrite tolerance with the highest cell number of 8.20 lg（CFU/m L） and8.11 lg（CFU/m L）, respectively. All tested strains showed good nitrate tolerance with the highest cell number of 8.21,7.93 lg（CFU/m L） and 8.20 lg（CFU/m L）. As a result, all tested strains isolated from Nanx Wudl showed a tolerance against nitrate or nitrite with a good nitrite reduction capability, indicating the satisfaction of one of the selection criteria to be used as starter culture for fermented meat products.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2018年第2期256-264,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
国家"863"计划项目(2011AA100805)
北京市博士后科研活动经费资助项目(2014ZZ-71)
