大蒜汁对东北酸菜发酵中细菌菌群结构的影响  

Effect of garlic juice on the structure of bacterial flora in the fermentation process of Northeast sauerkraut

作　　者：孙全敏 王严 王晓辉[1,2] 贾倩雯 李田田 迟乃玉 张庆芳[1,2] SUN Quanmin;WANG Yan;WANG Xiaohui;JIA Qianwen;LI Tiantian;CHI Naiyu;ZHANG Qingfang(College of Life and Health,Dalian University,Dalian 116622;Liaoning Marine Microbial Engineering and Technology 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4期153-162,共10页China Food Additives

基　　金：国家重点研发计划(2018YFC0311100)。

摘　　要：为研究大蒜汁对酸菜发酵中细菌菌群结构的影响,首先对不同浓度蒜汁的抑菌性及对L.pentosus DY2-7生长的影响进行研究,确定酸菜发酵的蒜汁添加量,然后以自然发酵酸菜为对照添加蒜汁发酵,对发酵过程中的理化指标(pH、总酸、亚硝酸盐)进行监测;利用16S rRNA高通量测序技术对发酵后期酸菜样品中细菌菌群结构进行分析。结果表明:蒜汁的抑菌性随蒜汁浓度增大而增强,0.3%左右蒜汁可能对L.pentosus DY2-7的生长有益,0.6%有显著抑制作用;添加0.3%蒜汁发酵能抑制高“亚硝峰”出现,提高微生物物种丰富度和多样性,显著增加Lactiplantibacillus、Leuconostoc的丰度,显著降低Lactococcus、Pseudomonas的丰度,不会对发酵酸菜中微生物的功能造成显著影响。In order to study the effect of garlic juice on the structure of bacterial flora in fermentation process of Northeast sauerkraut,the antibacterial activity of garlic juice with different concentrations and its effect on the growth of L.pentosus DY2-7 were studied,and the addition amount of garlic juice in Northeast sauerkraut fermentation was determined.The physical and chemical indexes(pH,total acid,nitrite)in the fermentation process of Northeast sauerkraut were monitored.16S rRNA high-throughput sequencing technique was used to analyze the structure of bacterial flora in Northeast sauerkraut samples in the later stage of fermentation.The results showed that the antibacterial activity of garlic juice increased with the increase of garlic juice concentration,about 0.3%of garlic juice was beneficial to the growth of L.pentosus DY2-7,and 0.6%of garlic juice had significant inhibitory effect.The addition of 0.3%garlic juice in the fermentation process could inhibit the occurrence of high“nitrite peak”,improved the richness and diversity of microbial species in Northeast sauerkraut,significantly increased the abundance of Lactiplantibacillus and Leuconostoc,significantly reduced the abundance of Lactococcus and Pseudomonas,and the addition of 0.3%garlic juice had no significant effect on the function of microorganisms in fermented Northeast sauerkraut.

关 键 词：大蒜汁 酸菜 亚硝酸盐 菌群结构 

分 类 号：TS202.3[轻工技术与工程—食品科学]