食品科学

• 专题论述 • 上一篇    下一篇

乳酸菌降解亚硝酸盐的研究进展

柳 念1,陈 佩2,高 冰1,汪 超1,徐 宁1,胡 勇1,史文博3,李冬生1,周梦舟1,*   

  1. 1.湖北工业大学 工业发酵湖北省协同创新中心,湖北省食品发酵工程技术研究中心,湖北 武汉 430068;
    2.陕西广播电视大学科研处,陕西 西安 710061;3.湖北省阿克瑞德检验检测有限公司,湖北 武汉 430077
  • 出版日期:2017-04-15 发布日期:2017-04-24

Progress in Understanding Degradation of Nitrite by Lactic Acid Bacteria

LIU Nian1, CHEN Pei2, GAO Bing1, WANG Chao1, XU Ning1, HU Yong1, SHI Wenbo3, LI Dongsheng1, ZHOU Mengzhou1,*   

  1. 1. Hubei Cooperative Innovation Center for Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Hubei University of Technology, Wuhan 430068, China; 2. Research Department, Shaanxi Radios & Television University, Xi’an 710061, China; 3. Hubei Accurate Inspection Testing Co. Ltd., Wuhan 430077, China
  • Online:2017-04-15 Published:2017-04-24

摘要: 亚硝酸盐和硝酸盐安全性问题是当今食品安全领域的研究热点,大多数发酵食品中都含有亚硝酸盐,这些亚硝酸盐主要由微生物生长代谢产生。大量摄入亚硝酸盐会引发机体一系列的不良反应,增加人体癌变的机率。本文详细综述亚硝酸盐和硝酸盐的食物来源、对人体健康的影响,并且总结乳酸菌降解亚硝酸盐的相关研究,为安全有效地降解亚硝酸盐提供解决方案。

关键词: 亚硝酸盐, 硝酸盐, 乳酸菌, 降解

Abstract: The safety of nitrite and nitrate is currently a research hotspot in the field of food safety. Most fermented foods contain nitrites that results from microbial growth and metabolism. Intake of large doses of nitrite can initiate a series of adverse reactions in the body, increasing the risk of cancerogenesis. In this paper, the dietary sources of nitrite and nitrate and their impacts on human health are reviewed in detail along with a summary of studies on nitrite degradation by lactic acid bacteria, with the aim of providing a solution for safe and effective degradation of nitrite.

Key words: nitrite, nitrate, lactic acid bacteria, degradation

中图分类号: