Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Journal of South China University of Technology(Natural Science Edition)》 2008-07
Add to Favorite Get Latest Update

Effect of Lactobacillus casei subsp. rhamnosus 719 on Inhibition of Nitrites in Pickles

Liu Dong-mei Wu Hui Yu Yi-gang Gao Jian-hua(School of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,Guangdong,China)  
In order to reduce the content of potential 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 nitrites 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 120 h 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 24 h 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
【Fund】: 国家自然科学基金资助项目(20676042);; “新世纪优秀人才计划资助”项目(NCEF06-0746)
【CateGory Index】: TS255.7
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved