东北传统发酵酸菜中降解亚硝酸盐乳酸菌的筛选和鉴定

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中图分类号：TS255.53 文献标志码：A 文章编号：1000-9973（2025）11-0061-06

Abstract： In order to screen out lactic acid bacteria with high nitrite degradation ability and apply them more widely in the fermentation of sauerkraut，in this study，calcium dissolution circle method is used to isolate lactic acid bacteria from northeast farmhouse fermented sauerkraut.The strains are identified by phenotypic morphology observation， physiological and biochemical identification and molecular biology technology，and their acid production performance，nitrite degradation rate in vitro，and acid and bile salt resistance are measured. The results show that 12 strains of lactic acid bacteria are isolated and purified from northeast farmhouse traditionally fermented sauerkraut. Through acid production rate test，three strains of lactic acid bacteria with high acid production rate are finally screened，which are H9，H36 and H8 respectively. Further experiments on these three strains of lactic acid bacteria show that they not only have fast acid production rates，but also have strong acid production capacity. Moreover，the three strains of lactic acid bacteria all have strong nitrite degradation ability，and the degradation rates are all more than 9% after 24h of reaction. The three strains all show good resistance under the conditions of pH value of 4 and bile salt content of 0.% and 0.8% respectively. Through a series of physiological and biochemical identification andl6SrDNA identification，the three strains are identified as Lactiplantibacillus plantarum HYY-DB9，HYY-DB36 and HYY-DB8 respectively.

Key Words： sauerkraut；Lactiplantibacillus plantarum； isolation; identification; nitrite degradation

东北酸菜是以大白菜为主要原料，加人适量食盐以及辅料，在微生物的作用下发酵一定时间制成的一种传统发酵食品。（剩余9814字）