本文采用从海带中分离筛选的植物乳杆菌La10对海带进行纯种发酵，研究海带发酵产品的营养成分及发酵过程中的亚硝酸盐含量变化。结果表明：（1）以感官评定为终极指标的OC1最佳发酵条件为温度20 ℃、接种量5%、白砂糖浓度9%、食盐浓度4%，时间10 d；（2）以发酵总酸为终极指标的OC2最优发酵条件为温度30 ℃、接种量10%、白砂糖浓度9%、食盐浓度为2%、时间7 d；（3）海带发酵产品去除了海带的腥味，在OC1和OC2发酵条件下，褐藻胶含量从32.07%分别下降至19.60和14.01%，还原糖和总糖含量从2.19%分别提高至9.15和11.01%。发酵过程中的亚硝酸盐含量先上升后下降，终产品中的亚硝酸盐含量两种发酵条件下分别为93.99和71.43 μg/kg。

Lactobacillus plantarum strain La10 was isolated and screened from kelp (Laminaria japonica) and used for the fermentation of fresh kelp. During the fermentation process, nutritional content of the fermentation products and changes in nitrite content were determined. The results showed that the optimal conditions were as follows: (1) The OC1 fermentation conditions for sensory evaluation as the ultimate target were: temperature 20 ℃, amount of inoculum 5%, sugar concentration 9%, salt concentration 4%, and duration of fermentation 10 d. (2) The OC2 fermentation conditions for total acid in the fermentation liquid as the ultimate target were: temperature 30 ℃, amount of inoculum 10%, sugar concentration 9%, salt concentration 2%, and duration of fermentation 7 d. (3) The fishy smell in the kelp fermentation products was eliminated. Using OC1 and OC2, algin content decreased significantly from 32.07% to 19.60% and 14.01%, respectively. In contrast, reducing sugar and total sugar content increased significantly from 2.19% to 9.15% and 11.01%, respectively. The taste of the kelp fermentation products was better than that of non-fermented products. During the fermentation, nitrite content remained at a low level and the final values, using the two kinds of fermentation conditions were 93.99 and 71.43 μg/kg, respectively, which were far lower than that of the national standards used (20 mg/kg in pickles).

国家自然科学基金（31272217，31372116）；广东省攻关项目（2013B010404041）