摘要
亚硝酸盐由杂菌代谢产生,广泛存在于发酵蔬菜中,摄入过量会对人体健康造成危害,甚至引发癌症。该文对发酵蔬菜中亚硝酸盐的来源及危害、乳酸菌降解亚硝酸盐的机理及影响发酵蔬菜中乳酸菌降解亚硝酸盐的因素进行了综述,旨在为发酵蔬菜中乳酸菌降解亚硝酸盐的研究提供参考。
Nitrite is produced by the metabolism of bacteria and widely existed in fermented vegetables. Excessive intake of nitrite is harmful to human health and even leads to cancer. In this paper, the sources and harms of nitrite in fermented vegetable, mechanism of nitrite degradation by lactic acid bacteria and factors affecting nitrite degradation by lactic acid bacteria in fermented vegetables were summarized. It intended to provide reference for the research of nitrite degradation by lactic acid bacteria in fermented vegetables.
作者
姚荷
谭兴和
张春艳
王锋
李清明
王栏树
成才良
YAO He1,2, TAN Xinghe1,2, ZHANG Chunyan1,2, WANG Feng1,2, LI Qingming1,2, WANG Lanshu3, CHENG Cailiang3(1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2.Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China; 3.Hunan Jiayan Food Company Limited, Changsha 410000, Chin)
出处
《中国酿造》
CAS
北大核心
2018年第7期22-25,共4页
China Brewing
基金
湖南省重点研发计划(2016NK2113)
关键词
发酵
蔬菜
乳酸菌
亚硝酸盐
降解
fermentation
vegetable
lactic acid bacteria
nitrite
degradation
