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Isolation and Identification of Nitrite-degrading Lactic Acid Bacteria from Salted Fish

文献类型： 外文期刊

作者： Wu, Yanyan 1 ; Liu, Fajia 1 ; Li, Laihao 1 ; Yang, Xianqing 1 ; Deng, Jianchao 1 ; Chen, Sheng-jun 1 ;

作者机构： 1.Chinese Acad Fishery Sci, S China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Guangzhou 510300, Guangdong, Peoples R China

关键词： Salted fish;Lactic acid bacteria;Nitrite-degrading;16S rDNA;Identification

期刊名称：BIOTECHNOLOGY, CHEMICAL AND MATERIALS ENGINEERING, PTS 1-3

ISSN： 1022-6680

年卷期： 2012 年 393-395 卷

页码：

收录情况： SCI

摘要： Lactic acid bacteria commonly used in fermented meat products, dairy products and smoked products such as pickled food industry. They can make the products have a special flavor and color, inhibit the growth of pathogenic bacteria, and reduce the nitrite content of products, improve food security. 12 strains of lactic acid bacteria were isolated from the salted fish. Some of their biochemical characteristics were studied and compared, as well as their abilities on the tolerance and degradation of nitrite. 3 strains named b2, j2, j5 were approved to degrade nitrite quickly with good biochemical characteristics. After amplification and sequencing of 16S rDNA gene, the isolated strains were identified by sequence homology as Lactobacillus plantarum, Leuconostoc mesenteroides and Pediococcus pentosaceus. Strainb2, j2 and j5could degrade 96.2%, 85.6%, 91.2%.

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