摘要
泡菜深受我国消费者青睐,但其生产过程中易产生亚硝酸盐类危害物。因此,泡菜加工过程中亚硝酸盐的产生及控制已成为国内外食品、生物领域的研究热点。该文主要针对泡菜加工过程中乳酸菌降解亚硝酸盐的潜在机制、影响因素及应用现状进行综述和展望,旨在为泡菜加工中亚硝酸盐的有效控制提供理论和技术参考。
Pickles are favored by Chinese consumers,but it is easy to produce hazards such as nitrites in the processing of pickles.Therefore,the production and control of nitrites in pickle processing has become a research hotspot in food and biological fields at home and abroad.This paper reviews and prospects the potential mechanisms,influencing factors and application status of nitrites degradation by lactic acid bacteria during pickle processing.This review will provide theoretical and technical reference for the effective control of nitrites in pickle processing.
作者
皮佳婷
刘冬敏
王建辉
牟鸣薇
方芳
宁静恒
张永生
PI Jiating;LIU Dongmin;WANG Jianhui;MU Mingwei;FANG Fang;NING Jingheng;ZHANG Yongsheng(School of Chemistry and Food Engineering,Changsha University of Science and Technology,Changsha 410114,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第24期301-307,共7页
Food and Fermentation Industries
基金
湖南省自然科学基金杰出青年科学基金项目(2021JJ10007)、湖南省科技重点研发项目(2021NK2015,2019SK2121)、湖南省科技人才托举工程中青年学者培养计划项目(2019TJ-Q01)
长沙市科技创新创业领军人才项目(kh1902130)
湖南佳元禄味型创新创业团队(2019-22)。
关键词
泡菜
乳酸菌
亚硝酸盐
降解
安全生产
pickled vegetable
lactic acid bacteria
nitrite
degradation
safety production
