泡菜中高产酸、高效降解亚硝酸盐的乳酸菌分离鉴定及应用

摘要

以四川泡菜为研究对象，筛选出一株产酸和降解亚硝酸盐能力强的优势乳酸菌，对其在泡菜中降解亚硝酸盐的能力进行研究。采用浇注平板法和透明圈法分离乳酸菌株，通过分离菌株总酸和降解亚硝酸盐能力的测定筛选出一株优势乳酸菌，并对该分离菌株做分子生物学鉴定，研究其在泡菜制作过程中菌株不同接种量的降解亚硝酸盐能力。结果显示：分离鉴定出产酸能力强及高效降解亚硝酸盐的菌株，经鉴定为植物乳杆菌（Lactobacillusplantarum）。该菌株在泡菜中亚硝酸盐降解率高达99％以上，在泡菜制作过程中其最适接种量为0．375％。研究为该菌株在工业上提升泡菜发酵工艺奠定了基础。%Sichuan pickles are as the research object,an advantage lactic acid bacterium with high acid production and nitrite degradation is screened,and its degradation ability of nitrite in pickles is studied.The lactic acid bacterium is isolated by pour plate method and transparent circle method,and the dominant strain is screened through determination of total acids and nitrite degradation ability,the strain is identified by molecular biological,and the nitrite degradation ability of different addition amount of this strain in pickles'production process is studied.The result shows that a strain of high acid production and high efficiency nitrite degradation is identified as Lactobacillusplantarum.The nitrite degradation rate of the strain is as high as 99%,and the optimum addition amount is 0.375% in the process of pickles'production.This study has laid a foundation for the upgrading of pickles'fermentation process in industry.