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《China Condiment》 2014-09
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Screening and Application of a Strain of Nitrite-degenerating Lactic Acid Bacteria in Pickles

YANG Jing;YIN Li-guo;MA Wei-ling;ZHANG Qi-sheng;CHEN Gong;ZHANG Wen-xue;College of Light Industry,Textile&Food Engineering,Sichuan University;Yibin College;Sichuan Academy of Food Fermentation Industries;School of Liquor-making Engineering,Jinjiang College,Sichuan University;  
A spectrophotometric method for the determination of the bacteria of nitrite degradation ability in MRS liquid is researched.After the initial screening,JXJ-2with higher nitrite degradation ability is selected.The result shows that JXJ-2on nitrite degradation rate can reach 100% when the nitrite content is 50μg/mL in MRS fluid.When the nitrite content in the fermentation liquid is increased to 100μg/mL,the amount of nitrite degradation is 47.21μg/mL between 12 hand 24h;the tolerance of nitrite concentration range is 0~0.6 mg/mL.The nitrite residues of the pickles fermentation with JXJ-2and the control are 0,6.85mg/kg respectively.
【Fund】: 国家科技支撑计划项目(2012BAD31B04);; 四川省十二·五创新产业链专项(2012NZ0002)
【CateGory Index】: TS255.54
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