甘兰乳酸发酵过程中亚硝峰消长机制及抑制途径的研究

本文研究了甘兰乳酸发酵过程中微生物区系及硝酸盐、亚硝酸盐和硝酸还原酶的变化规律。发现甘兰乳酸发酵过程中硝酸盐降低,亚硝酸盐累积并产生亚硝峰,之后又迅速消失。实验证明,亚硝峰的产生是由于发酵初期的微生物将甘兰体内的硝酸盐还原为亚硝酸盐所致。同时,在发酵的酸性环境下,亚硝酸盐又被化学降解,另外,乳酸菌本身对亚硝酸盐的降解也有作用。采用纯接种技术可有效地降低亚硝峰,并且以接种肠膜明串珠菌(Leumesenteroides)效果最佳。添加适量蒜汁,无论对自然发酵,还是纯接种发酵都可以极明显地抑制亚硝峰的出现,且整个发酵过程中,亚硝酸盐含量都维护在一个极低的水平。

Dynamics and Inhibition of Nitrite-Peak During The Lacttic Acid Fermentation of Cabbage

Dynamics of microorganisms flora, nitrate, nitrite and nitrate reductase during lactic acid fermentation of cabbage were studied. It was observed, which at beginning nitrite accumulated by nitrate decreasing and appeard med nitritepeak ,and then disappeared promptly during the process of fermentation.This experiment indicats that the occurence of nitrite-peak is caused by microorganisms which reduced nitrate to nitrite during iaitial stage of fermentation. Meanwhile, aitrite can be depleted under the case of low pH value. Lactic acid bacteria also can reduce nitrite.Nitrite-peak can be decreased by inoculating pure culture of lactic acid bacteria, among which Leuconostoc mesenteroides is most effciently. A proper quantity of garlic juice can inhibite nitrite-peak obviously anaintain nitrite-content at a extremely low level during whole fermentation process.