The Formation And Degradation Mechanism Of Nitrite In Fermented Vegetables

The pickled Chinese cabbage is one of the traditional fermented vegetables in China. It is always a difficult problem that the amount of nitrite exceeded the allowed limit in pickled vegetables during processing of picking. In recent years, in order to shorten the fermentation cycle, producing high-quality security fermented vegetables, using acid fermentation and inoculated fermentation. But on the nitrite formation and degradation mechanism of studies have reported less, study of its mechanism to reduce the nitrate content of vegetables, providing a theoretical basis for acid fermentation and inoculated fermentation.High levels of nitrite during natural fermentation, but the nitrite content in line with national standards during inoculated fermentation. The analysis revealed that bacteria and pH of bine was the main reason of affecting the nitrite content.Through the study of the nitrate reductase found that the nitrate reductase activity of bacteria showed a similar profile when compared with that of nitrite concentration. The nitrate reductase activity of bacteria in brine was responsible for the nitrite peak forming in pickled Chinese cabbage.Low pH can inhibit the activity of nitrate reductase and nitrite generation of pickle. And strong acid condition is contributed to the nitrite decomposing in fermented Chinese cabbage.Respectively using cabbage, radish and cucumber as raw materials, finding that acid fermentation and inoculated fermentation also reduing the nitrite content to the line of national standards. But natural fermentation fermented flavor is superior to vaccination.