为了探究渝东北地区低硝腊肉中亚硝酸盐含量低的原因，并筛选出高效亚硝酸盐降解菌株，进而优化低硝腊肉加工工艺。该研究测定了渝东北四区县腊肉亚硝酸盐含量，筛选低硝样品进行微生物分析，分离优势乳酸菌；通过降解实验评估菌株性能，并研究盐添加量、腌制温度对亚硝酸盐含量的影响。结果显示，渝东北低硝腊肉中亚硝酸盐含量低的关键在于乳酸菌的高效降解作用，成功分离出清酒乳杆菌（Lactobacillus sakei）FBG1-D33，其24 h亚硝酸盐降解率达95.20%，显著高于现有报道水平。当接种量为108 CFU·g-1时，腊肉的pH值为5.0~5.2。优化工艺参数为：盐添加量3%、腌制温度4℃、腌制时间7 d，接种FBG1-D33（108 CFU·g-1）并于37℃发酵24 h，最终腊肉亚硝酸盐含量低于1 mg·kg-1，优于同类研究。清酒乳杆菌FBG1-D33的强降解能力与优化的工艺参数相结合，为低硝腊肉生产提供了理论依据与技术支撑。

To explore the reasons for the low nitrite content in low-nitrite cured meat from the northeastern part of Chongqing and to screen out efficient nitrite-degrading strains, and further optimize the processing technology of low-nitrite cured meat. This study determined the nitrite content of cured meat from four counties and districts in the northeastern part of Chongqing, selected low-nitrite samples for microbial analysis, and isolated dominant lactic acid bacteria; evaluated the performance of the strains through degradation experiments, and studied the effects of salt addition and curing temperature on nitrite content. The results showed that the key to the low nitrite content in low-nitrite cured meat from the northeastern part of Chongqing was the efficient degradation effect of lactic acid bacteria. Lactobacillus sakei FBG1-D33 was successfully isolated, and its nitrite degradation rate reached 95.20% within 24 hours, significantly higher than the existing reported levels. When the inoculation amount was 108 CFU·g-1, the pH value of the cured meat was 5.0 to 5.2. The optimized process parameters were: salt addition of 3%, curing temperature of 4℃, curing time of 7 days, inoculation of FBG1-D33 (108 CFU·g-1), and fermentation at 37℃ for 24 hours. The final nitrite content of the cured meat was less than 1 mg·kg-1, which was superior to similar studies. The strong degradation ability of Lactobacillus sakei FBG1-D33 combined with the optimized process parameters provided a theoretical basis and technical support for the production of low-nitrite cured meat.

重庆市开州区科技计划项目