Screening and mutagenesis of lactic acid bacteria producing nitrite reductase

• Published in: Jilin nongye daxue xuebao Vol. 35; no. 1
• Main Authors: Yan Jinxing, Jilin Agricultural University, Changchun (China), College of Food Science and Engineering, Xu Runbo, High School Attached to Jilin University, Changchun (China), Chen Ping, Jilin Agricultural University, Changchun (China), College of Food Science and Engineering
• Format: Journal Article
• Language: Chinese
• Published: 01.02.2013
• Subjects: ALIMENTOS; ENZIMAS; ENZYME; ENZYMES; FOODS; HORTALIZAS; http://www.fao.org/aos/agrovoc#c_2603; http://www.fao.org/aos/agrovoc#c_3032; http://www.fao.org/aos/agrovoc#c_8174; LEGUME; PRODUIT ALIMENTAIRE; VEGETABLES
• ISSN: 1000-5684

从东北朝族咸菜中分离出41株降解亚硝酸盐的乳酸菌，经过复筛得到6株降解能力较强的菌株，确定编号A2、B1、B10、Cc2的菌株为植物乳杆菌，编号D3、D5的菌株为明珠片球菌。在37℃条件下经48h，B10菌株对亚硝酸盐降解率可达70.5%。为了提高B10菌株降解亚硝酸盐的能力，在菌液浓度最佳稀释度为10-4，紫外照射20s的条件下，得到降解率最佳的诱变菌株Bb10，使亚硝酸盐的降解率从70.5%提高到88%。通过对亚硝酸盐还原酶分离，得到含酶活为56.84U/mL的亚硝酸盐还原酶的酶液，较诱变前的酶活10.56U/mL相比，提高了5.33倍。 Nitrite content of food is one problem on food security, and it is always a hot issue to reduce nitrite levels in food. Forty-one strains of lactic acid bacteria were isolated from the northeast Korean-nationality pickled vegetables, and these bacteria can degrade nitrite. Then six strains which have better degradation ability were rescreened, and