文献类型： 会议论文
第一作者： Yanyan Wu
作者： Yanyan Wu 1 ; Fajia Liu 1 ; Laihao Li 2 ; Xianqing Yang 1 ; Jianchao Deng 1 ; Sheng-jun Chen 1 ;
作者机构： 1.South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, National R&D Center For Aquatic Product Processing, Guangzhou 510300, China
2.Guangdong Ocean University, Zhanjiang 524088, China
关键词： Salted fish;Lactic acid bacteria;Nitrite-degrading;16S rDNA;Identification
会议名称： International conference on biotechnology, chemical and materials engineering
主办单位：
页码： 828-834
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％.
分类号： q81
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