亚硝酸盐对东北酸菜细菌菌群丰度及理化指标的影响  

Effects of nitrite on bacterial flora abundance and physical and chemical indexes of sauerkraut in Northeast China

作　　者：张庆芳[1,2] 魏振勇 于爽 王严[1,2] 周姝静 迟乃玉 刘春莹 ZHANG Qingfang;WEI Zhenyong;YU Shuang;WANG Yan;ZHOU Shujing;CHI Naiyu;LIU Chunying(College of Life and Health,Dalian University,Dalian 116622;Liaoning Marine MicrobialEngineering Technology Research Center,Dalian 116622)

机构地区：[1]大连大学生命健康学院,大连116622 [2]辽宁省海洋微生物工程技术研究中心,大连116622

出　　处：《中国食品添加剂》2024年第3期67-77,共11页China Food Additives

基　　金：国家重点研发计划(2018YFC0311100)。

摘　　要：为探究亚硝酸盐对东北酸菜发酵过程中优势细菌属及理化指标的动态变化,设计自然发酵体系(S)和添加亚硝酸盐发酵体系(YS),监测发酵过程中东北酸菜理化指标及OD600nm值的变化,采用16S rDNA技术对理化指标变化明显时期的酸菜样本进行细菌属组成分析。结果表明,东北酸菜中的uncultured_bacterium_f_Enterobacteriaceae、Serratia等有害菌属大量繁殖,导致亚硝酸盐大量积累,而积累的亚硝酸盐对uncultured_bacterium_f_Enterobacteriaceae、Serratia和Enterococcus等有害菌的生长繁殖又起到抑制作用,其中对Serratia的抑制作用最强;乳酸菌能够降解亚硝酸盐,但亚硝酸盐对Lactococcus与Leuconostoc的生长代谢具有促进作用,对Lactobacillus具有抑制作用,随着亚硝酸盐被大量降解,其对Lactobacillus的抑制作用会解除。亚硝酸盐通过影响菌属结构及丰度,进而影响发酵体系的理化指标及OD600nm值的变化。To explore the dynamic changes of dominant bacteria genera and physical and chemical indexes in the fermentation process of sauerkraut in Northeast China with nitrite,a natural fermentation system(S)and a fermentation system with nitrite(YS)were designed to monitor the changes in physical and chemical indicators and OD600nm values of sauerkraut during the fermentation process.The 16S rDNA technique was used to analyze the bacterial genera composition of sauerkraut samples during the period when the physical and chemical indicators changed significantly.The results showed that uncultured_bacterium_f_Enterobacteriaceae,Serratia and other harmful bacteria proliferation caused the accumulation of nitrite,which inhibited the growth and propagation of uncultured_bacterium_f_Enterobacteriaceae,Serratia,Enterococcus and other harmful bacteria and the strongest inhibitory effect of nitrite was on Serratia.Lactic acid bacteria could degrade nitrite.Nitrite was beneficial to the growth and metabolism of Lactococcus and Leuconostoc but also inhibited Lactobacillus.As nitrite was extensively degraded,its inhibitory effect on Lactobacillus was relieved.Nitrite affected the physicochemical indicators and OD600nm values of sauerkraut fermentation systems by affecting the structure and abundance of bacterial genera.

关 键 词：东北酸菜 亚硝酸盐 高通量测序 菌群结构 

分 类 号：TS202.3[轻工技术与工程—食品科学] Q939.99[轻工技术与工程—食品科学与工程]