ABSTRACT
A Gram-positive, non-spore,
round ended, straight rod Lactic acid bacteria were screened. The strain was
screened out from the traditional pickle jar in Yutang soy sauce garden of
Jining. In order to degrade the nitrate content in the fermentation process of
traditional pickles and improve the quality of pickles, it is necessary to screen
out nitrite degrading strains from pickles, and preliminarily locate nitrite
reductase, and find out the most suitable pH, temperature and culture time to degrade nitrite. Lactobacillus plantarum was screened by MRS
medium in advance. After 48 hours of culture in a shaking table with Bacillus subtilis, the cell components
were separated by centrifugation, wall breaking and other operations. After 20
hours at 30°C, the content of nitrite in each component was determined by the naphthalene
ethylenediamine hydrochloride method (NIR). The culture conditions were as
follows: inoculation amount 3%, 6%, 9%, 12%, 15%; salinity 2%, 4%, 6%, 8%, 10%;
temperature 15°C, 20°C, 25°C, 30°C, 35°C for 20 h. The results showed that the
best degradation effect of nitrite was obtained under the conditions of 9%
inoculum, salinity 5% and 30°C. Under the conditions of 9% inoculum, 5%
salinity and 30°C for 5 h, 10 h, 20 h, 48 h, 66 h and 78 h, the results showed
that the degradation amount gradually increased with the extension of time, and
gradually maintained a stable state. Lactobacillus plantarum JBA-3 is a new type of lactic acid bacteria which can
degrade nitrite and produce nitrite reductase.
Share and Cite:
Jiang, J. , Li, N. , Wang, W. , Xie, R. , Qiao, Y. , Wang, F. and Zhang, C. (2021) Screening and Characterization of Nitrite Degrading
Lactobacillus plantarum in Chinese Traditional Pickles.
Food and Nutrition Sciences,
12, 1287-1298. doi:
10.4236/fns.2021.1212094.