Lactic Acid Bacteria Degrade Nitrite Mechanism In Fermented Meat Products And Study On Screening Of Fine Strains

The pollution of nitrite in fermented meat products comes from procession and storage. Nitrite, which is one kind of the coloring agent, not only can make the meat translucent,but also can prevent the meat from corrupting. However, if nitrite comes into the human body, it would produce nitrosamines, which could induce cancer and lose the function of carrying Oxygen through changing the normal hemoglobin(Fe2+) to hemoglobin(Fe3+). For this reason, it is very important to investigate the changing of the nitrite contents in food and degradation mechanism by biology technology. Main contents and results are as follow: The mechanism on nitrite degradation by lactic acid bacteria was studied and established. The degradation course was divided into enzymolysis and acid splitting: in the early fermentation process, fermentation soup's PH > 4.5,enzymolysis was the main controller, then when the PH < 4.0 with the amount of acid was increasing, acid splitting became the controller, the nitrite-degradation ability of lactobacillus was stronger than lactococcus because of it's acid producing ability. The article dwells on the standard for the dosage and residual level of nitrite in processed meat production. Factors affecting the residual level of nitrite are also discussed in detail. And analysis how to degrade the nitrite residual in meat products with microorganism. The conditions on nitrite degradation by lactic acid bacteria was studied .The more quickly PH value descended, the more quickly nitrite degraded. In the late fermentation process, the nitrite-degradation ability of lactobacillus was stronger than lactococcus because of it's acid producing ability.