香辛料对传统发酵泡菜中细菌群落结构及理化特性的影响研究  

Effects of spices on bacterial community structure and physicochemical properties of traditional fermented pickles

作　　者：吴建梅 汪铃 刘金 王亮[1] WU Jianmei;WANG Ling;LIU Jin;WANG Liang(School of Food and Bioengineering,Jiangsu University,Zhenjiang 212013,China)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《中国酿造》2023年第10期150-155,共6页China Brewing

基　　金：江苏省双创人才项目(1711360018)。

摘　　要：该研究基于高通量测序技术研究香辛料对传统发酵泡菜细菌群落结构的影响,并监测发酵过程中pH、总酸和亚硝酸盐含量的变化。结果表明,未添加香辛料的泡菜(P组)中主要优势菌属为肠杆菌(46.34%)、明串珠菌(18.25%)、乳球菌(9.76%)、假单胞菌(4.22%)等,添加香辛料的泡菜(PS组)中明串珠菌(70.26%)成为绝对优势菌;主坐标分析(PCoA)结果表明,两组泡菜的菌群结构差异极显著(P<0.01),PS组中各样本聚集程度高;与P组相比,PS组泡菜有更快的产酸速率,且显著降低了亚硝酸盐的含量(P<0.05);Spearman相关性分析结果表明,P组中Lactobacillus KR107058.1.1463、Vibrio KF799889.1.1509、Pseudomonas EU539857.1.1397、Pseudomonas AF534216.1.1462和Enterobacteriaceae KC555526.1.1442均与亚硝酸盐含量呈极显著正相关(P<0.01),PS组中来自明串珠菌属的三个特征序列与亚硝酸盐含量呈极显著负相关(P<0.01)。研究结果为指导传统发酵泡菜生产,实现泡菜发酵过程的精准调控提供理论基础。The effects of spices on the bacterial community structure of traditional fermented pickles were investigated based on high-throughput sequencing technology,and the changes of pH,total acid and nitrite contents were monitored during the fermentation process.The results showed that the main dominant bacteria in pickles without spices addition(group P)were Enterobacter(46.34%),Leuconostoc(18.25%),Lactococcus(9.76%),and Pseudomonas(4.22%),etc.In pickles with spices addition(group PS),Leuconostoc(70.26%)was the absolute dominant bacteria.Principal coordinate analysis results(PCoA)showed that the bacterial community structure of the two groups was significantly different(P<0.01),and the aggregation degree of the samples in PS group was high.Compared with P group,pickles in PS group had faster acid production rate and significantly decreased nitrite content(P<0.05).Spearman correlation analysis results showed that Lactobacillus KR107058.1.1463,Vibrio KF799889.1.1509,Pseudomonas EU539857.1.1397,Pseudomonas AF534216.1.1462 and Enterobacteriaceae KC555526.1.1442 were highly significantly positively correlated with nitrite content(P<0.01),while 3 characteristic sequences from the Leuconostoc in group PS were highly significantly negatively correlated with nitrite content(P<0.01).The research results provided a theoretical basis for guiding the production of traditional fermented pickles and realizing the precise control during pickle fermentation process.

关 键 词：高通量测序 泡菜 香辛料 细菌多样性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]