Characterization and selection of Lactobacillus brevis starter for nitrite degradation of Chinese pickle
Characterization and selection of Lactobacillus brevis starter for nitrite degradation of Chinese pickle
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降解泡菜亚硝酸盐的短乳杆菌发酵剂的表征与筛选
DOI：
10.1016/j.foodcont.2017.02.046
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发表时间：
2017-08-01
期刊：
影响因子：
6
通讯作者：
Ai, Lianzhong
中科院分区：
文献类型：
--
作者：
Xia, Yongjun;Liu, Xiaofeng;Ai, Lianzhong
为提高中国泡菜的安全性，从传统发酵食品中分离乳酸菌，研究乳酸菌在腌制过程中对亚硝酸盐的降解作用。筛选出短乳杆菌AR 123作为泡菜发酵剂。L. brevis AR 123对亚硝酸盐和盐具有高耐受性。泡菜发酵过程中，亚硝酸盐的峰值出现在泡菜汁中的12 ~ 24 h，而泡菜中亚硝酸盐的峰值延迟到24-48 h。在6%食盐中，短乳杆菌AR 123和商品发酵剂能迅速降低泡菜的pH值，72 h时泡菜中亚硝酸盐含量分别为0.83 mg kg（-1）和3.05 mg kg（-1）。同时，接种混合发酵剂的泡菜中未观察到明显的亚硝酸盐峰，其亚硝酸盐水平较低（72 h时为0.88 mg kg（-1））。而自然发酵组亚硝酸盐含量高达17.92 mg kg（-1）。在泡菜发酵过程中，当盐浓度为4%~ 8%时，乳酸菌数量显著增加，感官分析表明，接种短乳杆菌AR 123的泡菜比自然发酵泡菜具有更好的感官评价效果。总之，接种L. brevis AR 123单独或与商业发酵剂（混合发酵剂）组合在去除亚硝酸盐和增强泡菜的感官特性方面是有效的。乳酸菌能显著促进亚硝酸盐的降解，缩短泡菜发酵时间。(C)2017爱思唯尔有限公司版权所有
To improve the safety of Chinese pickles, lactic acid bacteria were isolated from traditional fermented foods to test for nitrite degradation during the pickling process. Lactobacillus brevis AR123 was screened out as a starter culture for pickle fermentation. L. brevis AR123 has a high tolerance to nitrite and salt. During pickle fermentation, the nitrite peak appeared from 12 to 24 h in the pickle juice and was delayed to 24-48 h in the pickles. In 6% salt, L brevis AR123 and a commercial starter could rapidly lower the pH of the pickles, and the nitrite contents were 0.83 mg kg(-1) and 3.05 mg kg(-1), respectively, in pickles at 72 h. Meanwhile, no obvious nitrite peak was observed for the pickle inoculated with a mixed starter; it had a low nitrite level (0.88 mg kg(-1) at 72 h). However, the concentration of nitrite was as high as 17.92 mg kg(-1) in the spontaneous fermentation group. During pickle fermentation, Lactic acid bacteria (LAB) population increased significantly when salt concentration was 4%-8%, and sensory analysis shown that the L brevis AR123 inoculated pickle exhibited better sensory evaluation results than spontaneous fermentation pickle. In conclusion, inoculation with L. brevis AR123 alone or combined with a commercial starter (mixed starter) is effective in removing nitrites and enhancing the sensory properties of pickle. LAB could accelerate degradation of nitrite significantly and shorten the fermentation time for pickle process. (C) 2017 Elsevier Ltd. All rights reserved.