摘要
通过分别接种干酪乳杆菌和枯草芽孢杆菌发酵绿豆、红豆、豇豆、蚕豆、菜豆、大豆、豌豆和扁豆8种传统食用豆类,研究了连续发酵7 d的豆类中亚硝酸盐和硝酸盐代谢变化规律。结果表明,干酪乳杆菌和枯草芽孢杆菌均具有亚硝酸还原酶活性;干酪乳杆菌发酵豆类的亚硝酸盐含量均在第2天达到最高值,与枯草芽孢杆菌发酵豆类的亚硝酸盐含量最高值的出现时间不同;两种发酵工艺中豆类亚硝酸盐含量均低于国家标准中规定的最大残留量20 mg/kg。干酪乳杆菌和枯草芽孢杆菌是发酵制备不同豆制品的理想菌株,亚硝酸盐的食品安全性控制良好。该研究为发酵豆类食品中亚硝酸盐的食品安全性提供了重要的理论依据。
The metabolic rule of nitrite and nitrate in beans fermented continuously for seven days are studied by inoculating Lactobacillus casei and Bacillus subtilis to ferment eight kinds of traditional edible beans,including mung bean,red bean,cowpea,broad bean,kidney bean,soybean,pea and lentil.The results show that both Lactobacillus casei and Bacillus subtilis have nitrite reductase activity.The nitrite content in beans fermented by Lactobacillus casei all reaches the highest value on the second day,and the highest nitrite content in beans fermented by Bacillus subtilis appeares at different time.The nitrite content in beans by two fermentation processes is both lower than the maximum residue amount of 20 mg/kg in the national standard.Lactobacillus casei and Bacillus subtilis are ideal strains for fermenting different bean products,and the food safety of nitrite is well controlled.This study has provided an important theoretical basis for the food safety of nitrite in fermented bean foods.
作者
唐双庆
屈雅宁
陈禅友
王亚珍
王红波
TANG Shuang-qing;QU Ya-ning;CHEN Chan-you;WANG Ya-zhen;WANG Hong-bo(Research Center of Food Nutrition and Safety,School of Life Sciences,Jianghan University,Wuhan 430056,China;Hubei Province Engineering Research Center for Legume Plant,Wuhan 430056,China;Hubei Enterprise-School Joint Innovation Center of Healthy Sugar Substitute Product,Wuhan 430056,China)
出处
《中国调味品》
CAS
北大核心
2023年第8期70-76,共7页
China Condiment
基金
武汉市属高校产学研项目(CXY202202)
湖北省技术创新专项(重大项目)(2017ABA147)
江汉大学一流学科建设重大专项资助计划(2023XKZ023)。
作者简介
唐双庆(1997-),女,硕士,研究方向:食品微生物;通信作者:王红波(1982-),男,副教授,博士,研究方向:食品加工与安全。
