通过盐酸萘乙二胺法、平板计数法等方法研究了具有降解亚硝酸盐作用植物乳杆菌36的生长特性及其在泡菜制作中的应用。结果表明：菌株36培养至12 h活菌数最大（9.49 lg CFU/mL）且具有较强的耐酸性和耐盐能力。用菌株36制作的泡菜pH值在自然发酵组第7天降至3.42，而试验组第3天就降至3.34；总酸含量在自然发酵组第7天达最高值（4.11 g/kg）并趋于平稳，而试验组到第5天达最高值（6.16 g/kg）并趋于平稳，这有利于缩短泡菜生产周期。亚硝酸盐含量在自然发酵组第9天达2.10 mg/kg，而试验组到第9天维持在1.13 mg/kg左右，显著低于自然发酵组（p<0.05），表明菌株36具有良好降解泡菜中亚硝酸盐的能力。乳酸菌数在自然发酵组第3天达最高值（8.16 lg CFU/mL），但试验组在第7天达最高值（9.95 lg CFU/mL）且比自然发酵组高一个数量级。而且，泡菜感官评定值在两组间无显著差异（p>0.05）。因此，植物乳杆菌36为降低泡菜中亚硝酸盐含量提供理论依据并在生产中具有实际意义。

The application of nitrite-degrading Lactobacillus plantarum 36 in pickle production was evaluated by determining its growth characteristics using the naphthalene ethylenediamine hydrochloride and plate counting methods. The results showed that strain 36 had the largest number of viable bacteria (9.49 lg CFU/mL) after 12 h culture and exhibited strong acid and salt tolerance. The pH value of pickle prepared under natural fermentation decreased to 3.42 on day 7, whereas that of the test group using strain 36 dropped to 3.34 on day 3. The total acid content peaked and became stable on day 7 for the natural fermentation group, whereas that of the test group peaked (6.16 g/kg) and stabilized on day 5. Hence, the treatment shortened the pickle production cycle. The nitrite content in the natural fermentation group reached 2.10 mg/kg on day 9, whereas that of the test group remained at approximately 1.13 mg/kg by day 9, which was significantly lower than that of the natural fermentation group (p<0.05). This indicates that strain 36 can degrade the nitrite in the pickle reasonably well. The number of lactic acid bacteria reached a maximum on day 3 for the natural fermentation group (8.16 lg CFU/mL), but that of the test group reached the highest value on day 7 (9.95 lg CFU/mL) and was an order of magnitude higher than that of the natural fermentation group. Moreover, the sensory evaluation scores of the two groups of pickles was not significantly different (p>0.05). The findings on L. plantarum 36 in this study provide a theoretical basis for reducing the nitrite content in pickles and the stain is of practical significance in pickle production.

内蒙古自治区科技计划重大专项项目（2020CG0012）；政府间国际科技创新合作重点专项（2017YFE0108700）；内蒙古自治区高等学校科学研究项目（NJZY19054）