我国特色发酵蔬菜降解亚硝酸盐菌株的筛选鉴定及应用

doi:10.3969/j.issn.1004-1524.2021.02.17

浙江农业学报 ›› 2021, Vol. 33 ›› Issue (2): 335-345.DOI: 10.3969/j.issn.1004-1524.2021.02.17

我国特色发酵蔬菜降解亚硝酸盐菌株的筛选鉴定及应用

忻晓庭¹(), 刘大群¹, 张程程¹, 吴敏², 陈登高³, 章检明¹^,^*()

1.浙江省农业科学院食品科学研究所,浙江省果蔬保鲜与加工技术研究重点实验室,浙江杭州 310021
2.浙江大学生命科学学院,浙江杭州 310058
3.浙江三统菜业有限公司,浙江绍兴 312000

收稿日期:2020-07-29 出版日期:2021-02-25 发布日期:2021-02-25
作者简介:*章检明,E-mail: zjm1990523@163.com
忻晓庭(1992—),女,浙江德清人,硕士,研究方向为蔬菜精深加工与综合利用。E-mail: 18758022771@163.com
通讯作者: 章检明
基金资助:
国家自然科学基金(31671865);浙江省重点研发计划(2020C04008)

Screening, identification and application of high efficient nitrite degrading functional strains in Chinese characteristic fermented vegetables

XIN Xiaoting¹(), LIU Daqun¹, ZHANG Chengcheng¹, WU Min², CHEN Denggao³, ZHANG Jianming¹^,^*()

1. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China
2. College of Lile Sciences, Zhejiang University, Hangzhou 310058, China
3. Zhejiang Santong Vegetables Industry Co., Ltd., Shaoxing 312000, China

Received:2020-07-29 Online:2021-02-25 Published:2021-02-25
Contact: ZHANG Jianming

摘要/Abstract

摘要：

从中国传统特色发酵蔬菜中分离纯化出72株乳酸菌,从中筛选出30株亚硝酸盐降解率在85%以上的乳酸菌,并将其进行耐酸耐胆盐试验,获得5株对胃酸和胆盐有较好耐受力的菌株。通过形态学以及16S rDNA测序鉴定,5株乳酸菌均为植物乳杆菌。对这5株菌进行发酵特性研究,结果表明,JLSC2-6生长繁殖旺盛,产酸能力强,耐盐性能好,功能优良,且具有高效降解亚硝酸盐的能力。接种JLSC2-6发酵泡菜,测定发酵过程中泡菜的pH值、亚硝酸盐含量,结果发现,JLSC2-6发酵泡菜的pH值和亚硝酸盐含量与自然发酵泡菜相比显著下降。因此,植物乳杆菌JLSC2-6可作为一种高效安全的发酵菌株应用于发酵蔬菜。

关键词: 降解亚硝酸盐, 乳酸菌, 筛选, 鉴定

Abstract:

Seventy two strains of lactic acid bacteria were isolated and purified from traditional fermented vegetables in China. Their ability to degrade nitrite was determined. Thirty strains of lactic acid bacteria with a degradation rate of more than 85% were screened out. Five strains with good tolerance for gastric acid and bile salt were obtained by acid and bile salt tolerance test. The morphology and 16S rDNA sequencing results showed that all strains were Lactobacillus plantarum. The results of fermentation characteristics showed that Lactobacillus plantarum JLSC2-6 had strong growth, strong acid production capacity, good salt tolerance and excellent function, and had the ability to degrade nitrite efficiently. The pH value and nitrite content of pickles fermented by Lactobacillus plantarum JLSC2-6 were determined. The results showed that the pH value and nitrite content of pickles fermented by JLSC2-6 were significantly different from those of natural fermentation pickles. Therefore, Lactobacillus plantarum JLSC2-6 can be used as an efficient and safe starter for fermented vegetables.

Key words: degradation of nitrite, lactic acid bacteria, screening, identification

中图分类号:

TS225

忻晓庭, 刘大群, 张程程, 吴敏, 陈登高, 章检明. 我国特色发酵蔬菜降解亚硝酸盐菌株的筛选鉴定及应用[J]. 浙江农业学报, 2021, 33(2): 335-345.

XIN Xiaoting, LIU Daqun, ZHANG Chengcheng, WU Min, CHEN Denggao, ZHANG Jianming. Screening, identification and application of high efficient nitrite degrading functional strains in Chinese characteristic fermented vegetables[J]. Acta Agriculturae Zhejiangensis, 2021, 33(2): 335-345.

图/表 12

参考文献 27

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名称Name	来源Source	地区District
珊瑚菌Corallium	农家自制Home made	浙江丽水景宁Jingning, Lishui, Zhejiang
雪菜Potherb mustard	工厂Factory production	浙江金华兰溪Lanxi, Jinhua, Zhejiang
野生菌Wild bacteria	农家自制Home made	浙江丽水景宁Jingning, Lishui, Zhejiang
臭菜梗Stinky stem	农家自制Home made	浙江杭州Hangzhou, Zhejiang
发酵小萝卜Fermented radish	工厂Factory production	浙江金华兰溪Lanxi, Jinhua, Zhejiang
韩式泡菜(包菜)Korean kimchi	实验室自制Self made in laboratory	浙江杭州Hangzhou, Zhejiang
东北酸菜Northeastern pickle	农家自制Home made	吉林吉林Jilin, Jilin
韩式泡菜(大白菜)Korean kimchi	实验室自制Self made in laboratory	浙江杭州Hangzhou, Zhejiang
辣椒酱Chili sauce	农家自制Home made	河南洛阳Luoyang, Henan
陕西酸菜Shaanxi Sauerkraut	农家自制Home made	陕西宁陕县广货街镇Guanghuo street, Ningshan, Shaanxi
陕西泡菜Shaanxi pickles	农家自制Home made	陕西宁陕县广货街镇Guanghuo street, Ningshan, Shaanxi
西兰花梗泡菜Broccoli pickles	实验室自制Self made in laboratory	浙江杭州Hangzhou, Zhejiang

名称Name	来源Source	地区District
珊瑚菌Corallium	农家自制Home made	浙江丽水景宁Jingning, Lishui, Zhejiang
雪菜Potherb mustard	工厂Factory production	浙江金华兰溪Lanxi, Jinhua, Zhejiang
野生菌Wild bacteria	农家自制Home made	浙江丽水景宁Jingning, Lishui, Zhejiang
臭菜梗Stinky stem	农家自制Home made	浙江杭州Hangzhou, Zhejiang
发酵小萝卜Fermented radish	工厂Factory production	浙江金华兰溪Lanxi, Jinhua, Zhejiang
韩式泡菜(包菜)Korean kimchi	实验室自制Self made in laboratory	浙江杭州Hangzhou, Zhejiang
东北酸菜Northeastern pickle	农家自制Home made	吉林吉林Jilin, Jilin
韩式泡菜(大白菜)Korean kimchi	实验室自制Self made in laboratory	浙江杭州Hangzhou, Zhejiang
辣椒酱Chili sauce	农家自制Home made	河南洛阳Luoyang, Henan
陕西酸菜Shaanxi Sauerkraut	农家自制Home made	陕西宁陕县广货街镇Guanghuo street, Ningshan, Shaanxi
陕西泡菜Shaanxi pickles	农家自制Home made	陕西宁陕县广货街镇Guanghuo street, Ningshan, Shaanxi
西兰花梗泡菜Broccoli pickles	实验室自制Self made in laboratory	浙江杭州Hangzhou, Zhejiang

菌株 Strain	来源 Source	亚硝酸钠降解率 Degradation rate of sodium nitrite/%	菌株 Strain	来源 Source	亚硝酸钠降解率 Degradation rate of sodium nitrite/%
SHJ-1	农家自制珊瑚菌 Homemade Corallium	31.406±0.770	QL	工厂发酵萝卜 Factory fermented radish	49.061±0.835
SHJ-2	农家自制珊瑚菌 Homemade Corallium	33.575±0.765	HZBC-1	实验室自制泡菜 Homemade pickles in laboratory	28.115±0.586
SHJ-3	农家自制珊瑚菌 Homemade Corallium	28.477±0.632	HZBC-2	实验室自制泡菜 Homemade pickles in laboratory	98.328±0.310
SHJ-4	农家自制珊瑚菌 Homemade Corallium	29.908±0.535	HZBC-3	实验室自制泡菜 Homemade pickles in laboratory	98.598±0.099
SHJ-5	农家自制珊瑚菌 Homemade Corallium	4.931±0.131	HZBC-4	实验室自制泡菜 Homemade pickles in laboratory	25.375±0.077
SHJ-6	农家自制珊瑚菌 Homemade Corallium	30.765±0.543	JLSC1-1	农家自制东北酸菜 Homemade Northeastern sauerkraut	98.522±0.163
SHJ-7	农家自制珊瑚菌 Homemade Corallium	7.148±0.514	JLSC1-2	农家自制东北酸菜 Homemade Northeastern sauerkraut	97.577±0.359
SHJ-8	农家自制珊瑚菌 Homemade Corallium	33.888±0.482	JLSC1-3	农家自制东北酸菜 Homemade Northeastern sauerkraut	97.761±0.104
SHJ-9	农家自制珊瑚菌 Homemade Corallium	31.918±0.696	JLSC1-4	农家自制东北酸菜 Homemade Northeastern sauerkraut	97.713±0.224
SHJ-10	农家自制珊瑚菌 Homemade Corallium	33.675±0.633	JLSC2-1	农家自制东北酸菜 Homemade Northeastern sauerkraut	98.171±0.187
SHJ-11	农家自制珊瑚菌 Homemade Corallium	5.482±0.236	JLSC2-2	农家自制东北酸菜 Homemade Northeastern sauerkraut	98.983±0.004
XC-1	工厂雪菜 Potherb mustard in factory	33.883±0.457	JLSC2-3	农家自制东北酸菜 Homemade Northeastern sauerkraut	96.526±0.131
XC-2	工厂雪菜 Potherb mustard in factory	75.619±0.566	JLSC2-4	农家自制东北酸菜 Homemade Northeastern sauerkraut	98.542±0.184
XC-3	工厂雪菜 Potherb mustard in factory	5.412±0.266	JLSC2-5	农家自制东北酸菜 Homemade Northeastern sauerkraut	98.468±0.170
XC-4	工厂雪菜 Potherb mustard in factory	7.520±0.197	JLSC2-6	农家自制东北酸菜 Homemade Northeastern sauerkraut	99.347±0.193
XC-5	工厂雪菜 Potherb mustard in factory	6.813±0.047	HZPC-1	实验室自制泡菜 Homemade pickles in laboratory	45.036±0.085
XC-6	工厂雪菜 Potherb mustard in factory	25.663±0.015	HZPC-2	实验室自制泡菜 Homemade pickles in laboratory	28.305±0.253
XC-7	工厂雪菜 Potherb mustard in factory	23.769±0.610	HZPC-3	实验室自制泡菜 Homemade pickles in laboratory	18.005±0.352
YSJ-1	农家自制野生菌 Homemade wild mushroom	96.630±0.135	HZPC-4	实验室自制泡菜 Homemade pickles in laboratory	48.413±0.863
YSJ-2	农家自制野生菌 Homemade wild mushroom	73.391±0.160	HNLJJ-1	农家自制辣椒酱 Homemade chili sauce	98.270±0.228
YSJ-3	农家自制野生菌 Homemade wild mushroom	97.397±0.257	HNLJJ-2	农家自制辣椒酱 Homemade chili sauce	98.205±0.153
YSJ-4	农家自制野生菌 Homemade wild mushroom	98.521±0.020	HNLJJ-3	农家自制辣椒酱 Homemade chili sauce	15.682±0.629
YSJ-5	农家自制野生菌 Homemade wild mushroom	96.620±0.373	WH-1	工厂雪菜 Potherb mustard in factory	37.581±0.430
YSJ-6	农家自制野生菌 Homemade wild mushroom	96.684±0.299	SXSCCH-1	农家自制陕西酸菜 Homemade Shaanxi sauerkraut	98.522±0.303
CXG-1	农家自制臭菜梗 Homemade stinky stem	93.424±0.406	SXSCCH-2	农家自制陕西酸菜 Homemade Shaanxi sauerkraut	91.683±0.222
菌株 Strain	来源 Source	亚硝酸钠降解率 Degradation rate of sodium nitrite/%	菌株 Strain	来源 Source	亚硝酸钠降解率 Degradation rate of sodium nitrite/%
CXG-2	农家自制臭菜梗 Homemade stinky stem	71.385±0.009	SXSCCH-3	农家自制陕西酸菜 Homemade Shaanxi sauerkraut	96.537±0.417
CXG-3	农家自制臭菜梗 Homemade stinky stem	94.233±0.257	SXPCYK-1	农家自制陕西泡菜 Homemade Shaanxi pickles	96.684±0.289
CXG-4	农家自制臭菜梗 Homemade stinky stem	58.523±0.175	SXPCYK-2	农家自制陕西泡菜 Homemade Shaanxi pickles	94.906±0.195
CXG-5	农家自制臭菜梗 Homemade stinky stem	75.658±0.406	SXPCYK-3	农家自制陕西泡菜 Homemade Shaanxi pickles	94.474±0.184
CXG-6	农家自制臭菜梗 Homemade stinky stem	95.106±0.096	XLHG-1	实验室自制泡菜 Homemade pickles in laboratory	61.573±0.374
CXG-8	农家自制臭菜梗 Homemade stinky stem	53.182±0.570	XLHG-2	实验室自制泡菜 Homemade pickles in laboratory	51.233±0.216
CXG-9	农家自制臭菜梗 Homemade stinky stem	68.385±0.481	XLHG-3	实验室自制泡菜 Homemade pickles in laboratory	47.292±0.258
XLB-1	工厂发酵小萝卜 Factory fermented radish	82.817±0.152	XLHG-4	实验室自制泡菜 Homemade pickles in laboratory	57.483±0.466
SHG-1	工厂雪菜 Potherb mustard in factory	95.459±0.279	YM-1	工厂雪菜 Potherb mustard in factory	47.576±0.358
T1	实验室自制泡菜 Homemade pickles in laboratory	58.712±0.189	YM-2	工厂雪菜 Potherb mustard in factory	54.473±0.423
Q7	实验室自制泡菜 Homemade pickles in laboratory	89.633±0.240	YM-4	工厂雪菜 Potherb mustard in factory	42.673±0.972

菌株 Strain	来源 Source	亚硝酸钠降解率 Degradation rate of sodium nitrite/%	菌株 Strain	来源 Source	亚硝酸钠降解率 Degradation rate of sodium nitrite/%
SHJ-1	农家自制珊瑚菌 Homemade Corallium	31.406±0.770	QL	工厂发酵萝卜 Factory fermented radish	49.061±0.835
SHJ-2	农家自制珊瑚菌 Homemade Corallium	33.575±0.765	HZBC-1	实验室自制泡菜 Homemade pickles in laboratory	28.115±0.586
SHJ-3	农家自制珊瑚菌 Homemade Corallium	28.477±0.632	HZBC-2	实验室自制泡菜 Homemade pickles in laboratory	98.328±0.310
SHJ-4	农家自制珊瑚菌 Homemade Corallium	29.908±0.535	HZBC-3	实验室自制泡菜 Homemade pickles in laboratory	98.598±0.099
SHJ-5	农家自制珊瑚菌 Homemade Corallium	4.931±0.131	HZBC-4	实验室自制泡菜 Homemade pickles in laboratory	25.375±0.077
SHJ-6	农家自制珊瑚菌 Homemade Corallium	30.765±0.543	JLSC1-1	农家自制东北酸菜 Homemade Northeastern sauerkraut	98.522±0.163
SHJ-7	农家自制珊瑚菌 Homemade Corallium	7.148±0.514	JLSC1-2	农家自制东北酸菜 Homemade Northeastern sauerkraut	97.577±0.359
SHJ-8	农家自制珊瑚菌 Homemade Corallium	33.888±0.482	JLSC1-3	农家自制东北酸菜 Homemade Northeastern sauerkraut	97.761±0.104
SHJ-9	农家自制珊瑚菌 Homemade Corallium	31.918±0.696	JLSC1-4	农家自制东北酸菜 Homemade Northeastern sauerkraut	97.713±0.224
SHJ-10	农家自制珊瑚菌 Homemade Corallium	33.675±0.633	JLSC2-1	农家自制东北酸菜 Homemade Northeastern sauerkraut	98.171±0.187
SHJ-11	农家自制珊瑚菌 Homemade Corallium	5.482±0.236	JLSC2-2	农家自制东北酸菜 Homemade Northeastern sauerkraut	98.983±0.004
XC-1	工厂雪菜 Potherb mustard in factory	33.883±0.457	JLSC2-3	农家自制东北酸菜 Homemade Northeastern sauerkraut	96.526±0.131
XC-2	工厂雪菜 Potherb mustard in factory	75.619±0.566	JLSC2-4	农家自制东北酸菜 Homemade Northeastern sauerkraut	98.542±0.184
XC-3	工厂雪菜 Potherb mustard in factory	5.412±0.266	JLSC2-5	农家自制东北酸菜 Homemade Northeastern sauerkraut	98.468±0.170
XC-4	工厂雪菜 Potherb mustard in factory	7.520±0.197	JLSC2-6	农家自制东北酸菜 Homemade Northeastern sauerkraut	99.347±0.193
XC-5	工厂雪菜 Potherb mustard in factory	6.813±0.047	HZPC-1	实验室自制泡菜 Homemade pickles in laboratory	45.036±0.085
XC-6	工厂雪菜 Potherb mustard in factory	25.663±0.015	HZPC-2	实验室自制泡菜 Homemade pickles in laboratory	28.305±0.253
XC-7	工厂雪菜 Potherb mustard in factory	23.769±0.610	HZPC-3	实验室自制泡菜 Homemade pickles in laboratory	18.005±0.352
YSJ-1	农家自制野生菌 Homemade wild mushroom	96.630±0.135	HZPC-4	实验室自制泡菜 Homemade pickles in laboratory	48.413±0.863
YSJ-2	农家自制野生菌 Homemade wild mushroom	73.391±0.160	HNLJJ-1	农家自制辣椒酱 Homemade chili sauce	98.270±0.228
YSJ-3	农家自制野生菌 Homemade wild mushroom	97.397±0.257	HNLJJ-2	农家自制辣椒酱 Homemade chili sauce	98.205±0.153
YSJ-4	农家自制野生菌 Homemade wild mushroom	98.521±0.020	HNLJJ-3	农家自制辣椒酱 Homemade chili sauce	15.682±0.629
YSJ-5	农家自制野生菌 Homemade wild mushroom	96.620±0.373	WH-1	工厂雪菜 Potherb mustard in factory	37.581±0.430
YSJ-6	农家自制野生菌 Homemade wild mushroom	96.684±0.299	SXSCCH-1	农家自制陕西酸菜 Homemade Shaanxi sauerkraut	98.522±0.303
CXG-1	农家自制臭菜梗 Homemade stinky stem	93.424±0.406	SXSCCH-2	农家自制陕西酸菜 Homemade Shaanxi sauerkraut	91.683±0.222
菌株 Strain	来源 Source	亚硝酸钠降解率 Degradation rate of sodium nitrite/%	菌株 Strain	来源 Source	亚硝酸钠降解率 Degradation rate of sodium nitrite/%
CXG-2	农家自制臭菜梗 Homemade stinky stem	71.385±0.009	SXSCCH-3	农家自制陕西酸菜 Homemade Shaanxi sauerkraut	96.537±0.417
CXG-3	农家自制臭菜梗 Homemade stinky stem	94.233±0.257	SXPCYK-1	农家自制陕西泡菜 Homemade Shaanxi pickles	96.684±0.289
CXG-4	农家自制臭菜梗 Homemade stinky stem	58.523±0.175	SXPCYK-2	农家自制陕西泡菜 Homemade Shaanxi pickles	94.906±0.195
CXG-5	农家自制臭菜梗 Homemade stinky stem	75.658±0.406	SXPCYK-3	农家自制陕西泡菜 Homemade Shaanxi pickles	94.474±0.184
CXG-6	农家自制臭菜梗 Homemade stinky stem	95.106±0.096	XLHG-1	实验室自制泡菜 Homemade pickles in laboratory	61.573±0.374
CXG-8	农家自制臭菜梗 Homemade stinky stem	53.182±0.570	XLHG-2	实验室自制泡菜 Homemade pickles in laboratory	51.233±0.216
CXG-9	农家自制臭菜梗 Homemade stinky stem	68.385±0.481	XLHG-3	实验室自制泡菜 Homemade pickles in laboratory	47.292±0.258
XLB-1	工厂发酵小萝卜 Factory fermented radish	82.817±0.152	XLHG-4	实验室自制泡菜 Homemade pickles in laboratory	57.483±0.466
SHG-1	工厂雪菜 Potherb mustard in factory	95.459±0.279	YM-1	工厂雪菜 Potherb mustard in factory	47.576±0.358
T1	实验室自制泡菜 Homemade pickles in laboratory	58.712±0.189	YM-2	工厂雪菜 Potherb mustard in factory	54.473±0.423
Q7	实验室自制泡菜 Homemade pickles in laboratory	89.633±0.240	YM-4	工厂雪菜 Potherb mustard in factory	42.673±0.972

菌株编号 Strain	对照 Control	耐酸 Acid resistance	耐胆盐 Bile salt tolerance
HZBC-2	++	++	++
HZBC-3	+++	+++	+
JLSC1-1	+++	+++	++
JLSC1-2	+++	+++	+
JLSC1-3	+++	+++	+
JLSC1-5	+++	+++	+
JLSC2-1	+++	+++	+
JLSC2-2	+++	+++	+
JLSC2-3	++	++	+
JLSC2-4	+++	+++	+
JLSC2-5	+++	++	++
JLSC2-6	+++	+++	++
HNLJJ-1	+++	+++	-
HNLJJ-2	+++	+++	++
SXSCCH-1	+++	+++	-
SXSCCH-2	++	+	-
SXSCCH-3	++	-	-
SXPCYK-1	+++	+++	-
SXPCYK-2	+++	+++	-
SXPCYK-3	+++	+++	-
SHG-1	+++	+++	-
YSJ-1	++	++	-
YSJ-3	++	++	-
YSJ-4	++	++	-
菌株编号 Strain	对照 Control	耐酸 Acid resistance	耐胆盐 Bile salt tolerance
YSJ-5	++	++	-
YSJ-6	++	++	-
CXG-1	+++	+++	++
CXG-3	+++	++	++
CXG-6	+++	+++	++
CXG-9	+++	++	-

我国特色发酵蔬菜降解亚硝酸盐菌株的筛选鉴定及应用

Screening, identification and application of high efficient nitrite degrading functional strains in Chinese characteristic fermented vegetables

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