干酪乳杆菌11MZ-5-1发酵酸菜化学成分及细菌多样性分析  

Chemical Composition and Bacterial Diversity of Lactobacillus casei 11MZ-5-1 Fermented Chinese Cabbage Pickle

作　　者：赵丹[1,2] 杜仁鹏 宋刚 孙健[1] 平文祥 葛菁萍 ZHAO Dan;DU Renpeng;SONG Gang;SUN Jian;PING Wenxiang;GE Jingping(Heilongjiang Key Laboratory of Microbiology, College of Life Science, Heilongjiang University, Harbin 150080, China;Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin 150500, China)

机构地区：[1]黑龙江大学生命科学学院,微生物黑龙江省高校重点实验室,黑龙江哈尔滨150080 [2]黑龙江大学农业微生物技术教育部工程研究中心,黑龙江哈尔滨150500

出　　处：《食品科学》2018年第24期116-122,共7页Food Science

基　　金：国家自然科学基金面上项目(31770538;31770544);国家自然科学基金青年科学基金项目(31300355);哈尔滨市科技局青年后备人才项目(2014RFQXJ101);黑龙江省政府博士后项目(LBH-Z15214);黑龙江省高等学校科技创新团队项目(2012td009).

摘　　要：以分离自酸菜发酵液的干酪乳杆菌(Lactobacillus casei)11MZ-5-1为发酵剂,构建酸菜发酵微生物生态系统研究模型,利用高效液相色谱和气相色谱-质谱联用技术,分析L. casei 11MZ-5-1发酵酸菜中风味物质及菌群分布情况。结果表明L. casei 11MZ-5-1发酵酸菜总酸含量较高,亚硝酸盐含量较低,甘油、甘露醇、2,3-丁二醇、VC等有益代谢产物产量分别为(0.36±0.03)、(13.82±0.42)、(0.22±0.02)g/L和(445±13.23)mg/kg,挥发性风味物质的相对含量为(91.13±4.29)%,均高于自然发酵酸菜(P<0.05),安全性、营养价值更高,风味物质含量丰富、感官品质更优。此外,L. casei 11MZ-5-1发酵酸菜微生物多样性低于自然发酵酸菜(P<0.05),且在整个发酵过程中,L. casei始终保持优势地位。研究结果不仅展现了L. casei 11MZ-5-1在酸菜发酵工业生产中的应用前景,还有助于酸菜生产工艺监控和质量标准的建立。The volatile flavor compounds of Chinese cabbage pickle fermented with Lactobacillus casei11MZ-5-1,isolated from naturally fermented Chinese cabbage brine,and the naturally fermented sample were analyzed by high performance liquid chromatography(HPLC)and gas chromatography-mass spectrometry(GC-MS).Meanwhile,the bacterial communities were investigated.It was found that L.casei11MZ-5-1fermented pickle contained higher total acid content and lower nitrite content than the naturally fermented one.The contents of the health-beneficial metabolites glycerine,mannitol,2,3-butanediol and VC were(0.36±0.03),(13.82±0.42),(0.22±0.02)g/L and(445±13.23)mg/kg,respectively,and the relative content of flavor compounds was(91.13±4.29)%in the L.casei11MZ-5-1fermented pickle,which were all higher than those in naturally fermented pickle(P<0.05).These results demonstrated that the11MZ-5-1fermented Chinese cabbage pickle were better in term of safety and nutritious value in addition to higher contents of flavor compounds and better sensory quality.Furthermore,the bacterial diversity in the11MZ-5-1fermented product was lower than that in the naturally fermented sample(P<0.05),and L.casei dominated the microbial flora during the fermentation process.Our findings highlight the application potential of L.casei11MZ-5-1as a starter culture for industrial production of Chinese cabbage pickle and could be useful for monitoring the production of pickled Chinese cabbage and establishing quality standard.

关 键 词：酸菜 干酪乳杆菌 化学成分 细菌多样性 

分 类 号：TS2[轻工技术与工程—食品科学与工程] C39[社会学]