Abstract: Based on the Gansu Jiangshui traditional fermentation processing, the dynamic changes of physical and chemical indexes were analyzed, including nitrite, nitrate, nitratase, pH, reducing sugar, total acid and the flora of lactic acid bacteria. Meanwhile the degradation effect of lactic acid bacteria on nitrite was explored. The results showed that the nitrite content in the Jiangshui product was 2.76mg/kg after 72h fermentation, which was lower than the requirement in the National Standard (GB2714-2003); the change rule of reducing sugar, pH, total acid and the total number of lactic acid bacteria were illustrated; The results proved that the lactic acid bacteria could reduce the nitrite content in the processing of Jiangshui fermentation.

Key words: Jiangshui, physical and chemical indexes, nitrite, lactic acid bacteria, degradation

摘要： 以甘肃浆水传统酿造工艺为依托，分析了浆水中亚硝酸盐、硝酸盐、硝酸还原酶、pH、还原糖和总酸等理化指标的动态变化,以及乳酸菌菌群的变化规律，并探讨了乳酸菌对亚硝酸盐的降解作用。结果表明：该浆水产品发酵72 h后亚硝酸盐含量为2.76 mg/kg，低于国家标准（GB 2714-2003）规定的亚硝酸盐要求；明确了浆水发酵过程中还原糖、pH、总酸及乳酸菌总数的变化规律；证明了乳酸菌在浆水发酵过程中可以降低亚硝酸盐的含量。

关键词: 浆水, 理化指标, 亚硝酸盐, 乳酸菌, 降解