| 降解亚硝酸盐乳酸菌的分离鉴定 |
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| 引用本文： | 龚钢明,管世敏,邵海,吕玉涛. 降解亚硝酸盐乳酸菌的分离鉴定[J]. 食品工业, 2009, 0(5) |
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| 作者姓名： | 龚钢明 管世敏 邵海 吕玉涛 |
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| 作者单位： | 上海应用技术学院香料香精技术与工程学院;上海师范大学生命与环境科学学院;上海海洋大学食品学院; |
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| 摘 要： | 从传统泡菜中分离出26株乳酸菌,测定其在MRS液体培养基中降解亚硝酸盐的能力。筛选出降解亚硝酸盐能力较高的菌株编号c2,h2,j3。生理生化鉴定表明c2和h2属于乳杆菌属,j3属于片球菌属。24h亚硝酸盐降价量为c2:49.03μg/mL,h2:36.96μg/mL,j2:35.11μg/mL。三株菌对亚硝酸盐的最适耐受浓度为(0～0.4)g/L。
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| 关 键 词： | 乳酸菌 亚硝酸盐 泡菜 发酵 |
Isolation and Identification of Nitrite-degrading Lactic Acid Bacteria |
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| Gong Gang-ming,Guan Shi-min,Shao Hai,Lv Yu-tao .School of Perfume , Aroma Technology. Isolation and Identification of Nitrite-degrading Lactic Acid Bacteria[J]. The Food Industry, 2009, 0(5) |
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| Authors: | Gong Gang-ming Guan Shi-min Shao Hai Lv Yu-tao .School of Perfume Aroma Technology |
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| Affiliation: | Gong Gang-ming,Guan Shi-min,Shao Hai,Lv Yu-tao 1.School of Perfume and Aroma Technology,Shanghai Institute of Technology(Shanghai 200235),2.College of Life and Environment Sciences,Shanghai Normal University(Shanghai 200234),3.College of Food Science and Technology,Shanghai Ocean University(Shanghai 200090) |
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| Abstract: | The 26 strain lactic acid bacteria was selected from Chinese traditional pickle.The ability of degradating nitrite in MRS liquid medium was studied.From them lactic acid bacteria c2,h2 and j3 were optimized,which had a high ability of degradation of nitrite. |
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| Keywords: | lactic acid bacteria nitrite pickle fermentation |
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