作　　者： ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《华南理工大学学报（自然科学版）》 2008年第7期140-144,共5页

摘　　要： 为控制泡菜中的潜在致癌物——亚硝酸盐,将Lactobacillus caseisubsp.rhamnosus719(LCR 719)接种到泡菜中,进行发酵,制备出亚硝酸盐含量低的泡菜,并对泡菜发酵和贮藏过程中的亚硝酸盐含量、L-乳酸含量和酸度进行研究.采用盐酸萘乙二胺法测得接种LCR 719发酵120h的泡菜中亚硝酸盐含量为2.214mg/L,低于对照样的10.500mg/L;用手性柱的高效液相法测得发酵24h的泡菜中L-乳酸含量为13.74g/L.结果表明,LCR719在泡菜发酵过程中快速产生L-乳酸,从而抑制了亚硝酸盐的产生. In order to reduce the content of potentfal carcinogenic nitrites in pickles, Lactobacillus casei subsp, rhamnosus 719 （ LCR 719 ） was inoculated into pickles, and the pickles with low nitrite content were prepared via fermentation. Then. the contents of mtrites and L-lactic acid, as well as the acidity of the pickles during the fermentation and storage were investigated. By means of ethylenediamine dihydrochloride method, the content of nitrites in the pickles inoculated with LCR 719 for 120h was measured being 2. 214 mg/L, which was much less than that in the control, namely. 10. 500 mg/L. Moreover. by means of HPLC of chirex column, the content of L-lactic acid in the pickles having been fermented for 24h was detected being 13.74 g/L. It is thus demonstrated that the inoculation of LCR 719 into pickles during the fermentation rapidly produces L-lactic acid

关 键 词： 干酪乳杆菌鼠李糖亚种 泡菜 亚硝酸盐 乳酸 高效液相色谱 手性柱

领　　域： [生物学]