| 传统酱菜中降解亚硝酸盐枯草芽孢杆菌的筛选和鉴定 |
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| 引用本文： | 姜建,吕腾,李娇卓,李宁,王峰,乔艺,解瑞宁,张春芝,田书义. 传统酱菜中降解亚硝酸盐枯草芽孢杆菌的筛选和鉴定[J]. 现代食品, 2021, 0(6): 142-144 |
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| 作者姓名： | 姜建 吕腾 李娇卓 李宁 王峰 乔艺 解瑞宁 张春芝 田书义 |
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| 作者单位： | 济宁医学院公共卫生学院,山东 济宁 272013;山东玉堂酱园有限责任公司,山东 济宁 272000 |
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| 基金项目： | 山东省自然科学基金博士基金项目(编号:ZR2017BC083);济宁医学院国家自然科学基金培育项目(编号:JYP201721);济宁医学院教师科研扶持基金项目(编号:JYFC2018KJ001)。 |
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| 摘 要： | 酱菜是我国传统风味的调味佳品,但在酱菜的生产过程中易产生大量的亚硝酸盐,因此从酱菜中分离、筛选出能降解亚硝酸盐的高效菌株尤为重要.本实验利用传统分离纯化方法从酱菜中筛选出的能高效降解亚硝酸盐的菌种,并通过现代分子生物学鉴定方法对其进行分析.结果表明,该筛选出的菌株具有一定的降解亚硝酸盐能力,通过分子生物学鉴定为枯草芽孢...
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| 关 键 词： | 酱菜 亚硝酸盐 枯草芽孢杆菌 |
Screening and Identification of Nitrite Degrading Bacillus Subtilis from Traditional Pickles |
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| JIANG Jian,LÜTeng,LI Jiaozhuo,LI Ning,WANG Feng,QIAO Yi,XIE Ruining,ZHANG Chunzhi,TIAN Shuyi. Screening and Identification of Nitrite Degrading Bacillus Subtilis from Traditional Pickles[J]. Modern Food, 2021, 0(6): 142-144 |
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| Authors: | JIANG Jian LÜTeng LI Jiaozhuo LI Ning WANG Feng QIAO Yi XIE Ruining ZHANG Chunzhi TIAN Shuyi |
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| Affiliation: | (Department of Public Health,Jining Medical University,Jining 272013,China;Shandong Yutang Pickled Vegetables Co.,Ltd.,Jining 272000,China) |
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| Abstract: | Pickles are a good seasoning with traditional flavors in China,but it is easy to produce a large amount of nitrite in the production process of pickles.Therefore,it is particularly important to isolate and screen high-efficiency strains that can degrade nitrite from pickles.This experiment uses traditional separation and purification methods to screen out strains that can efficiently degrade nitrite from pickles,and analyze them through modern molecular biology identification methods.The results showed that the selected strain has a certain ability to degrade nitrite and was identified as Bacillus subtilis through molecular biology.The research has laid a certain foundation for the provision of high-quality strain resources for the production of pickles. |
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| Keywords: | pickle nitrite Bacillus subtilis |
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