类球红细菌对亚硝酸盐和食盐及pH的耐受性研究-《中国调味品》

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摘要:: 目的：旨在探讨类球红细菌对亚硝酸盐、食盐和低pH的耐受性，为类球红细菌应用于腌腊肉制品加工提供初步的理论基础。方法：将类球红细菌分别在不同浓度的亚硝酸盐、食盐和低pH胁迫下生长，绘制生长曲线，确定亚硝酸盐、食盐和pH耐受范围；绘制类球红细菌在亚硝酸盐、食盐和低pH同时存在时的生长曲线。结果：类球红细菌对100 mg/kg的亚硝酸盐、2.5%的食盐和pH5.8等单因素有良好的耐受性，在100 mg/kg的亚硝酸盐、2.5%的食盐和pH5.8三因素同时存在时也具有较好的耐受性。结论：类球红细菌对亚硝酸盐、食盐和低pH有较好的耐受性，具有在腌腊肉制品中应用的可能。

Abstract:: Aim: To test the tolerance of Rhodobacter sphaeroides on nitrite, salt and low pH, and supply primary theoretical basis for the application of Rhodobacter sphaeroides in cured meat products. Methods: Rhodobacter sphaeroides was incubated in the presence of different concentrations nitrite, salt and low pH values, respectively. The growth curve was constructed and the concentrations of nitrite and salt and low pH values were consequently determined. After that, the growth curve of Rhodobacter sphaeroides grown in the presence of nitrite, salt and low pH was constructed. Results: Rhodobacter sphaeroides possessed good tolerance to 100 mg/kg of nitrite, 2% of salt and pH5.8, respectively. It could be grown relatively well in the stressed conditions of 100 mg/kg of nitrite, 2% of salt and pH5.8. Conclusion: Rhodobacter sphaeroides exihibited good tolerance to nitrite, salt and low pH and thus it could be possibly used in cured meat products.