Isolation and Identification of Nitrite-Degrading Lactic Acid Bacteria from Salted Fish

Abstract

Lactic acid bacteria commonly used in fermented meat products, dairy products and smoked products such as pickled food industry. They can make the products have a special flavor and color, inhibit the growth of pathogenic bacteria, and reduce the nitrite content of products, improve food security. 12 strains of lactic acid bacteria were isolated from the salted fish. Some of their biochemical characteristics were studied and compared, as well as their abilities on the tolerance and degradation of nitrite. 3 strains named b2、j2、j5 were approved to degrade nitrite quickly with good biochemical characteristics. After amplification and sequencing of 16S rDNA gene, the isolated strains were identified by sequence homology as Lactobacillus plantarum, Leuconostoc mesenteroides and Pediococcus pentosaceus. Strainb2, j2 and j5could degrade 96.2%, 85.6%, 91.2%.