Research Advances in Dynamic Change and Control Technology of Nitrite in Fermented Vegetables

doi:10.7506/spkx1002-6630-201305063

Abstract

Abstract: Lactic acid fermentation is a traditional method for vegetable processing in China. Fermented vegetables have gained extensive attention by consumers due to their unique flavor and abundant probiotics. However, the problem of nitrite accumulation was generated during fermentation process, which will reveal a negative impact on consumers’ health. Therefore, in this paper, the mechanisms for production and variation trends of nitrite during vegetable fermentation have been summarized. Moreover, the control technology for nitrite in fermented vegetables is also reviewed.

Key words: fermented vegetable, lactic acid bacteria fermentation, nitrite, regulation

CLC Number:

TS255.5

HUANG Li-hui1,2，ZHANG Yan1,*，CHEN Yu-long1，WEI Zhen-cheng1. Research Advances in Dynamic Change and Control Technology of Nitrite in Fermented Vegetables[J]. FOOD SCIENCE, 2013, 34(5): 303-307.

References

[1] Hambridge T. Nitrate and nitrite: intake assessment. WHO Food Additives Series.http: //www. inchem. org/documents/jecfa/jecmono/v50je07. htm. 2003.
[2] 林东昕,吴月娇,徐蕴芹,等.胃癌危险性不同人群膳食硝酸盐、亚硝酸盐及维生素C摄入量[J].营养学报,1988,(03):234-239.
[3] Wolf, G,Hammes, W P.Effect of hematin on the activities of nitrite reductase and catalase in lactobacilli[J]. Arch. Microbiol,1988（149）：220–224.
[4] 郭晓红,杨洁彬,张建军.甘蓝乳酸发酵过程中亚硝峰消长机制及抑制途径的研究[J].食品与发酵工业,1989（4）：26-34
[5] Rolf A. Nitrate reduction during fermentation by Gram-negative bacterial activity in carrots[J]. International Journal of Food Microbiology, 1985 (2)：219-225
[6] 张庆芳,迟乃玉,郑燕等. 乳酸菌降解亚硝酸盐机理的研究 [J]. 食品与发酵工业, 2002(08):27-31.
[7] 李基银.蔬菜腌渍过程亚硝酸盐生成规律与危害防治[J]食品科学,1998 (3)：l- 6.
[8] 吴正奇，凌秀菊.酱腌菜生产过程中亚硝酸盐和亚硝胺的产生与预防[J].中国调味品,1996(08):8-12.
[9] Mundt J O ,Graham W E，McCarty I E．Spherical lactic acid-producing bacteria of southerngrown raw and processed vegetables[ J]．Applied Microbiology,1967(15)：1303-1308．
[10] Fleming H P，McFeeters R F. A fermentor for study of sauerkraut fermentation[ J]．Biotechnology Bioengineering,1988(31)：189-197．
[11] Cagno R D, Surco R F, Siragusa S et al.Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows[ J]. International Journal of Food Microbiology ,2008(127):220-228
[12] 何淑玲.泡菜发酵过程中亚硝酸盐生成和降解机理的研究 [D]. 北京：中国农业大学.2006.
[13] 杨洁彬. 乳酸菌________生物学基础及应用.北京：中国轻工业出版社，1996.
[14] Fournaud J, Mocquot G, Etude de la reduction de I’ion nitrite par certain lactobacilles[ J]. C R Acad Sci Paris ,1966(262):230– 232.
[15] 纪淑娟,孟宪军.大白菜发酵过程中亚硝酸盐消长规律的研究[J].食品与发酵工业,2001(02):42-46.
[16] Chang L W, Ma Y Y, Chen M H,et al Effect of pH on Nitrite Reduction of Pickled Chinese Cabbage[ J] Bioinformatics and Biomedical Engineering,2010(4):1-4.
[17] 何淑玲,李博,籍保平. 泡菜发酵过程中硝酸盐还原酶活性的研究[J]. 食品科技, 2005(01):94-97.
[18] 何玲,罗佳,郭宁等.浆水芹菜发酵过程中硝酸还原酶活性和亚硝酸盐含量的变化[J].西北农林科技大学学报(自然科学版),2007(09):184-188+194.
[19] 高祖明 ,李式军 ,张耀栋等.盐渍物硝酸盐和亚硝酸盐积累的研究——Ⅰ.腌白菜腌雪里蕻不同用盐量的研究[J].南京农业大学学报,1987(04):76-82.
[20] 杨性民,刘青梅,奚李峰等. 腌渍雪菜亚硝酸盐含量变化的数学模型 [J]. 浙江大学学报(农业与生命科学版), 2004,(05):47-50.
[21] McDonald L C，Fleming H P.Daeschel M A. Acidification effects on microbial populations during initiation of cucumber fermentation[ J].Journal of Food Science,1991(56)：1353-1359．
[22] Mheen T I,Kwon T W. Effect of temperature and salt on kimchi fermentation. Korean [J]. Food Sci.Technol,1984(16):443-450.
[23] 赵学慧．乳酸发酵在酸腌菜加工中的作用[J]．华中农学院学报,1998(4)：94～98.
[24] Pederson C S，Albury M N.Factors affecting the bacterial flora in fermenting[ J].Food Research,1953(18)：290-300．
[25] ?zcan M. Pickling and storage of caperberries (capparis spp.) [ J]. Z Lebensmitteln Untersuchung und Forschung A ,1999(208): 379–382.
[26] 宁正样，张水华，高建华等．一些果蔬对活性自由基和亚硝酸盐的消除作用[J]．食品与发酵工业,1995(2):31-35.
[27] Sidney S,Mirvish L W，Michael E et al．Ascorbate---nitrite reaction:Possible means of blocking the formation of carcinogenic N-nitroso compounds[J]．Science,1972，177(4043)：65-68.
[28] 汪勤，高祖民．姜汁与维生素C阻断腌渍蔬菜产生亚硝酸盐的研究．南京农业大学学报,1991(14)：99-103．
[29] 周才琼,刘献军,邹伟华等.茶多酚降低莴笋酱菜中亚硝酸盐含量的途径[J].茶叶科学,1998,18(1):145-149.
[30] 黄苇,吴哓冰,李远志等.抗氧化剂对腌芥菜中亚硝酸盐消除效果的研究[J].食品科技,2009(05):77-80.
[31] 刘近周,林希蕴,吴孔叨等.大蒜阻断亚硝胺合成机理的研究[J].营养学报,1986(04):327-334.
[32] 张瑞宇,王词钦.香辛蔬菜苦藠粗提液对亚硝酸盐的清除作用[J].食品科学,2010(17):86-91.
[33] 陈义伦,许苗苗,尚艳艳等. 泡菜产品保藏过程中亚硝酸盐含量的变化及控制 [J]. 食品与发酵工业, 2009,(01):78-81.
[34] 李书华. 泡姜低温保存中主要营养物质和微生物区系的研究 [D]. 雅安：四川农业大学.2006.
[35] 谢骏. 腌制发酵蔬菜中安全性的研究 [D]. 苏州：苏州大学.2006
[36] 郭晓红,张建军,蔡同一等.大蒜对莴笋乳酸发酵中亚硝酸盐形成的抑制作用[J].食品科学,1988,(07):18-21.
[37] 刘冬梅;吴晖;余以刚等.Lactobacillus casei subsp rhamnosus 719对泡菜中亚硝酸盐的影响[J].华南理工大学学报(自然科学版),2008,(07):140-144.
[38] Adams MR，Nicolaides L．Review of the sensitivity of different foodborne pathogens to fermentation[J]．Food Control,1997,8(56)：227----239.
[39] Fournaud J,Raibaud P, Mocquot M G, Etude de la réduction des nitrites par une souche de Lactobacillus lactis. Mise en évidence de ce métabolisme chez d'autres bactéries du genre Lactobacillus[ J]. Ann. Inst. Pasteur Lille ,1964 (15), 213-224.
[40] Fournaud J,Mocquot, M G. Etude de la réduction de I'ion nitrite par certains lactobacilles[ J]. CR Acad. Sci. Paris,1966(262): 230-232.
[41] Collins-Thompson D L,Lopez G R. Depletion of sodium nitrite by lactic acid bacteria isolated from vacuum-packed Bologna[ J]. Food Protect.,1981( 44):593-595.
[42] Dodds K L, Collins-Thompson D L. Nitrite tolerance and nitrite reduction in lactic acid bacteria associated with cured meat products. Int[ J]. Food Microbiol.,1984( 1): 163-170.
[43] 吴元峰，邹礼根.泡菜中乳酸菌的分离、鉴定及其发酵性能的研究[J].中国食品学报,2007(05):42-46.
[44] Reina L D,Breidt F,Fleming H P et a1．Isolation and selection of lactic acid bacteria as biocontrol agents for nonacidified，refrigerated pickles[J]．Journal of Food Science,2005,70(1)：7～11．
[45] Korkeala H, Alanko T,Tiusanen T.Effect of sodium nitrite and sodium chloride on growth of lactic acid bacteria[ J]. Acta vet.scand,1992(33):27-32.
[46] 张庆芳,迟乃玉,郑学仿等.短乳杆菌(Lactobacillus brevis)去除亚硝酸盐的研究[J].微生物学通报,2004(02):55-60.
[47] Dodds K L, Collins-Thompson D L.Characteristics of nitrite re-ductase activity in Lactobacillus lactis TS4.Canadian Journal of Microbiology, 1985, 31:(6) 558-562.
[48] Wolf G，Arendt E K，Pfahler U et al .Heme-dependent and heme-independent nitrite reduction by lactic acid bacteria result in different N-containing products,International Journal of Food Microbiology,1990(10):323—330．
[49] Jose L, Francisco G, Jose M V. Effect of immobilization on the catalytic properties of ferredoxin-nitrite reductase from chlamydomonas reinhardtⅡ[ J]. Journal of Molecular Catalysis, 1990 (58) :393-403.
[50] 郑怀忠. 产亚硝酸还原酶菌株发酵特性及酶在肉制品中的应用 [D]. 夏门：集美大学,2009.
[51] 吕玉涛. 产亚硝酸盐还原酶短乳杆菌发酵条件优化及酶的分离纯化研究 [D]. 上海：上海师范大学,2010.