泡菜中降解亚硝酸盐乳酸菌的筛选及生物学特性研究
|
摘要
为降低泡菜发酵过程中亚硝酸盐含量,从泡菜中筛选出6株降解亚硝酸盐的乳酸菌。根据培养特征、菌体特征和16S r DNA同源比对分析,JYF1、JYF2、JYF5和JYF6鉴定为植物乳杆菌; JYF3和JYF4鉴定为发酵乳杆菌,选取JYF2和JYF3研究其生物学特性。结果表明:JYF2和JYF3发酵的泡菜最终p H值为3,自然发酵的最终p H值为3. 5;泡菜发酵至第8天,JYF2和JYF3发酵的泡菜亚硝酸盐含量分别为1. 8和2 mg/kg,低于自然发酵组6. 3 mg/kg; JYF2和JYF3在p H 3～4时,存活率> 60%;胆盐质量浓度在0. 01～0. 03 g/L时,JYF2和JYF3的存活率在50%以上; JYF2和JYF3对革兰氏阳性菌的抑制作用大于革兰氏阴性菌; JYF2和JYF3对不同抗生素有不同的敏感性。本研究筛选的JYF2和JYF3具有良好的生物学特性,可为生产低亚硝酸盐泡菜提供优良发酵菌株。
In order to reduce the nitrite content during kimchi fermentation,six lactic acid bacteria that could degrade nitrite were screened from kimchi. According to their culture characteristics,bacterial characteristics and 16S rDNA homologous alignment analysis,JYF1,JYF2,JYF5 and JYF6 were identified as Lactobacillus plantarum and JYF3 and JYF4 were Lactobacillus fermentum. JYF2 and JYF3 were selected to study their biological characteristics.The results showed that the final pH value of kimchi fermented by JYF2 and JYF3 was 3,and the final pH of natural fermentation was 3. 5. On 8 d of fermentation,the nitrite contents of kimchi fermented by JYF2 and JYF3 were 1. 8 mg/kg and 2 mg/kg,respectively,which were both 6. 3 mg/kg lower than that of the natural fermentation group. Moreover,the survival rates of JYF2 and JYF3 at pH 3-4 were greater than 60%,and their survival rates were both higher than 50% with 0. 01-0. 03 g/L bile salt. Furthermore,JYF2 and JYF3 had greater inhibitory effects on Gram-positive bacteria than Gram-negative bacteria,and they had different sensitivities to different antibiotics. Therefore,JYF2 and JYF3 screened in this study have good biological properties,which can be used as excellent fermentation strains for kimchi production.
In order to reduce the nitrite content during kimchi fermentation,six lactic acid bacteria that could degrade nitrite were screened from kimchi. According to their culture characteristics,bacterial characteristics and 16S rDNA homologous alignment analysis,JYF1,JYF2,JYF5 and JYF6 were identified as Lactobacillus plantarum and JYF3 and JYF4 were Lactobacillus fermentum. JYF2 and JYF3 were selected to study their biological characteristics.The results showed that the final pH value of kimchi fermented by JYF2 and JYF3 was 3,and the final pH of natural fermentation was 3. 5. On 8 d of fermentation,the nitrite contents of kimchi fermented by JYF2 and JYF3 were 1. 8 mg/kg and 2 mg/kg,respectively,which were both 6. 3 mg/kg lower than that of the natural fermentation group. Moreover,the survival rates of JYF2 and JYF3 at pH 3-4 were greater than 60%,and their survival rates were both higher than 50% with 0. 01-0. 03 g/L bile salt. Furthermore,JYF2 and JYF3 had greater inhibitory effects on Gram-positive bacteria than Gram-negative bacteria,and they had different sensitivities to different antibiotics. Therefore,JYF2 and JYF3 screened in this study have good biological properties,which can be used as excellent fermentation strains for kimchi production.
引文
[1]徐丹萍,蒲彪,敖晓琳,等.传统泡菜中乳酸菌的研究现状[J].食品工业科技,2013,34(19):369-372.
[2]代永刚,田志刚,南喜平.乳酸菌及其生理功能研究的进展[J].农产品加工(学刊),2009(7):24-29.
[3]刘小宁,王文光.泡菜中亚硝酸盐的危害及预防措施[J].陕西农业科学,2010,56(4):109-110.
[4] KARIMZADEH L,KOOHDANI F,SIASSI F. Relation between nitrate and nitrite food habits with lung cancer[J].Journal of Experimental Therapeutics,2012,10(2):107-112.
[5] HERNANDEZ-RAMIREZ R U,GALVAN-PORTILLO M V,WARD M H. Dietary intake of polyphenols,nitrate and nitrite and gastric cancer risk in Mexico City[J]. Internationgal Journal of Cancer,2009,125(6):1 424-1 430.
[6] KILFOY B A,ZHANG Y,PARK Y. Dietary nitrate and nitrite and the risk of thyroid cancer in the NIH-AARP diet and health study[J]. Internationgal Journal of Cancer,2011,129(1):160-172.
[7]林琳,钱培丽,朱彩琴,等.高压氧协同药物综合治疗急性亚硝酸盐中毒9例分析[J].中华全科医学,2012,10(7):1 149-1 150.
[8]马延岩.泡菜发酵过程中亚硝酸盐生成及降解机理研究[J].食品科技,2013,38(10):277-280.
[9]王兰,邓放明,陈思思,等.植物乳杆菌L5降解亚硝酸盐机理的初步研究[J].食品与发酵工业,2014,40(12):120-124.
[10] ZENG X Q,PAN Q,GUO Y X,et al. Potential mechanism of nitrite degradation by Lactobacillus fermentum RC4based on proteomic analysis[J]. Journal of Proteomics,2018,194(1):70-78.
[11]丁娟芳,杨嘉,朱淑云,等.扬州酱菜中降解亚硝酸盐乳酸菌的筛选、鉴定及性能研究[J].中国酿造,2018,37(12):87-91.
[12]杜晓华,刘书亮,蒲彪,等.四川泡菜中降解亚硝酸盐乳酸菌的筛选鉴定及其应用[J].食品与发酵工业,2013,39(4):48-52.
[13]汤伟,胡维,王菁蕊,等.消化乳杆菌泡菜分离株W369的鉴定及其益生功能[J].微生物学报,2016,56(6):932-942.
[14]翟磊,凌空,宋振,等.哈萨克传统发酵食品中乳酸菌的分离鉴定及代谢特性研究[J].食品与发酵工业,2017,43(7):122-127.
[15]宋晓敏.发酵食品中乳酸菌的耐药性现状分析[J].微生物学通报,2015,42(1):207-213.
[16] GB/T 5009. 33—2016,食品中亚硝酸盐与硝酸盐的测定[S].北京:中国标准出版社,2016.
[17]陈安特,张文娟,张羲,等.酿酒酵母对萝卜泡菜发酵过程的影响[J].食品与发酵工业,2017,43(6):129-133.
[18] GB/T 12456—2008,食品中总酸的测定[S].北京:中国标准出版社,2008.
[19]林浩,林伟锋,陈中. 2株乳酸菌对亚硝酸盐的降解作用及其降解机理的初步分析[J].食品与发酵工业,2013,39(7):65-68.
[20]陈曦,周彤,许随根,等.贵州酸肉中具有高亚硝酸盐降解和耐受能力乳酸菌的筛选与鉴定[J].中国食品学报,2018,18(2):256-264.
[21]凌代文,东秀珠.乳酸细菌分类鉴定及实验方法[M].北京:中国轻工业出版社,1999:117-129.
[22] GB 2714—2015,食品安全国家标准酱腌菜[S].北京:中国标准出版社,2008.
[23]任大勇,宫圣洁,周亭亭,等.朝鲜族辣白菜中益生性乳酸菌的筛选及其功能特性[J].中国食品学报,2018,18(7):76-82.
[24]胡爱华,敖晓琳,陈岑,等.乳酸菌耐酸耐胆盐机制的研究进展[J].食品工业科技,2015,36(8):380-383;389.
[25]姚荷,谭兴和,张春艳,等.发酵蔬菜中乳酸菌降解亚硝酸盐的研究进展[J].中国酿造,2018,37(7):22-25.
[26] WANG Z X,SHAO Y Y. Effects of microbial diversity on nitrite concentration in pao cai,a naturally fermented cabbage product from China[J]. Food Microbiology,2018,72:185-192.
[2]代永刚,田志刚,南喜平.乳酸菌及其生理功能研究的进展[J].农产品加工(学刊),2009(7):24-29.
[3]刘小宁,王文光.泡菜中亚硝酸盐的危害及预防措施[J].陕西农业科学,2010,56(4):109-110.
[4] KARIMZADEH L,KOOHDANI F,SIASSI F. Relation between nitrate and nitrite food habits with lung cancer[J].Journal of Experimental Therapeutics,2012,10(2):107-112.
[5] HERNANDEZ-RAMIREZ R U,GALVAN-PORTILLO M V,WARD M H. Dietary intake of polyphenols,nitrate and nitrite and gastric cancer risk in Mexico City[J]. Internationgal Journal of Cancer,2009,125(6):1 424-1 430.
[6] KILFOY B A,ZHANG Y,PARK Y. Dietary nitrate and nitrite and the risk of thyroid cancer in the NIH-AARP diet and health study[J]. Internationgal Journal of Cancer,2011,129(1):160-172.
[7]林琳,钱培丽,朱彩琴,等.高压氧协同药物综合治疗急性亚硝酸盐中毒9例分析[J].中华全科医学,2012,10(7):1 149-1 150.
[8]马延岩.泡菜发酵过程中亚硝酸盐生成及降解机理研究[J].食品科技,2013,38(10):277-280.
[9]王兰,邓放明,陈思思,等.植物乳杆菌L5降解亚硝酸盐机理的初步研究[J].食品与发酵工业,2014,40(12):120-124.
[10] ZENG X Q,PAN Q,GUO Y X,et al. Potential mechanism of nitrite degradation by Lactobacillus fermentum RC4based on proteomic analysis[J]. Journal of Proteomics,2018,194(1):70-78.
[11]丁娟芳,杨嘉,朱淑云,等.扬州酱菜中降解亚硝酸盐乳酸菌的筛选、鉴定及性能研究[J].中国酿造,2018,37(12):87-91.
[12]杜晓华,刘书亮,蒲彪,等.四川泡菜中降解亚硝酸盐乳酸菌的筛选鉴定及其应用[J].食品与发酵工业,2013,39(4):48-52.
[13]汤伟,胡维,王菁蕊,等.消化乳杆菌泡菜分离株W369的鉴定及其益生功能[J].微生物学报,2016,56(6):932-942.
[14]翟磊,凌空,宋振,等.哈萨克传统发酵食品中乳酸菌的分离鉴定及代谢特性研究[J].食品与发酵工业,2017,43(7):122-127.
[15]宋晓敏.发酵食品中乳酸菌的耐药性现状分析[J].微生物学通报,2015,42(1):207-213.
[16] GB/T 5009. 33—2016,食品中亚硝酸盐与硝酸盐的测定[S].北京:中国标准出版社,2016.
[17]陈安特,张文娟,张羲,等.酿酒酵母对萝卜泡菜发酵过程的影响[J].食品与发酵工业,2017,43(6):129-133.
[18] GB/T 12456—2008,食品中总酸的测定[S].北京:中国标准出版社,2008.
[19]林浩,林伟锋,陈中. 2株乳酸菌对亚硝酸盐的降解作用及其降解机理的初步分析[J].食品与发酵工业,2013,39(7):65-68.
[20]陈曦,周彤,许随根,等.贵州酸肉中具有高亚硝酸盐降解和耐受能力乳酸菌的筛选与鉴定[J].中国食品学报,2018,18(2):256-264.
[21]凌代文,东秀珠.乳酸细菌分类鉴定及实验方法[M].北京:中国轻工业出版社,1999:117-129.
[22] GB 2714—2015,食品安全国家标准酱腌菜[S].北京:中国标准出版社,2008.
[23]任大勇,宫圣洁,周亭亭,等.朝鲜族辣白菜中益生性乳酸菌的筛选及其功能特性[J].中国食品学报,2018,18(7):76-82.
[24]胡爱华,敖晓琳,陈岑,等.乳酸菌耐酸耐胆盐机制的研究进展[J].食品工业科技,2015,36(8):380-383;389.
[25]姚荷,谭兴和,张春艳,等.发酵蔬菜中乳酸菌降解亚硝酸盐的研究进展[J].中国酿造,2018,37(7):22-25.
[26] WANG Z X,SHAO Y Y. Effects of microbial diversity on nitrite concentration in pao cai,a naturally fermented cabbage product from China[J]. Food Microbiology,2018,72:185-192.
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |