[1]杨晶,黄玉军,姚瑶,等.植物乳杆菌5-7-3发酵产生的有机酸对亚硝酸盐的降解作用研究[J].中国调味品,2019,(03 ):22-25.
　Degradation of nitrite by organic acids produced by Lactobacillus plantarum 5-7-3 fermentation[J].CHINA CONDIMENT,2019,(03 ):22-25.
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植物乳杆菌5-7-3发酵产生的有机酸对亚硝酸盐的降解作用研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年03期
页码:
22-25
栏目:
出版日期:
2019-03-20

文章信息/Info

Title:
Degradation of nitrite by organic acids produced by Lactobacillus plantarum 5-7-3 fermentation
作者:
杨晶; 黄玉军; 姚瑶; 周帆
文献标志码:
A
摘要:
以从泡菜中筛选出的一株亚硝酸盐降解能力较高的植物乳杆菌5-7-3为研究对象，测定其亚硝酸盐降解能力和发酵过程中产生的六种主要有机酸含量。对发酵液发酵过程中产生的各种有机酸含量与亚硝酸盐含量进行相关性分析，得到了有机酸降解亚硝酸盐作用规律：发酵产生的有机酸对亚硝酸盐有降解作用，作用大小依次为：苹果酸>乳酸>琥珀酸>草酸>酒石酸>柠檬酸。
Abstract:
Lactobacillus plantarum 5-7-3 with high nitrite degradation ability selected from kimchi was used as the research object, and its nitrite degradation ability and the six main organic acid contents produced during fermentation were determined. Correlation analysis between various organic acid contents and nitrite content in fermentation process of fermentation broth showed the action of organic acid to degrade nitrite: the organic acid produced by fermentation degraded nitrite, and the effect was It is: malic acid>lactic acid>succinic acid>oxalic acid>tartaric acid>citric acid
更新日期/Last Update: 2019-05-20