东北酸菜发酵过程中细菌菌群与亚硝酸盐长消变化关系  

Relationships Between Bacterial Flora and Growth and Decline of Nitrite During Fermentation of Northeast Sauerkraut

作　　者：张庆芳[1,2] 袁文涛 孙溪 魏振勇 周姝静 迟乃玉 于爽[1,2] ZHANG Qing-fang;YUAN Wen-tao;SUN Xi;WEI Zhen-yong;ZHOU Shu-jing;CHI Nai-yu;YU Shuang(College of Life and Health,Dalian University,Dalian 116622,China;Engineering and Technology Research Center for Marine Microorganism in Liaoning Province,Dalian 116622,China)

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

出　　处：《中国调味品》2024年第6期50-63,共14页China Condiment

基　　金：国家重点研发计划(2018YFC0311100)。

摘　　要：为探究东北酸菜发酵过程中细菌菌群与亚硝酸盐长消变化关系,实验设立了两种封闭发酵系统,即未添加亚硝酸盐(自然发酵组)、添加亚硝酸盐(对照组),结合主要理化指标(亚硝酸盐、pH值等)对两个系统内不同发酵阶段的酸菜发酵液(相对丰度排名前30)中的菌属进行比对分析。实验研究了不同发酵阶段有、无添加亚硝酸盐样品的菌群变化,结果表明,添加亚硝酸盐对整个发酵周期中细菌的生长都具有影响,亚硝酸盐使优势乳酸菌菌属(Lactococcus、Leuconostoc、Lactobacillus)、α-变形菌菌属(Allorhizobium-Neorhizobium-Pararhizobium-Rhizobium、Aureimonas、Brevundimonas、Methylobacterium、Sphingomonas)、β-变形菌菌属(Acidovorax、Aquabacterium、Comamonas、Delftia、Herbaspirillum、Methylophilus、Methylovorus)、CFB类菌属(Dyadobacter、Pedobacter、Sphingobacterium)和未培养菌属(Brassica_napus_rape、uncultured_bacterium_f_Chitinophagaceae、uncultured_bacterium_f_env.OPS_17、uncultured_bacterium_o_Chloroplast)在发酵初期相对丰度增加;使致病菌菌属(Acinetobacter、Alkanindiges、Chryseobacterium、Enterococcus、Serratia、uncultured_bacterium_f_Burkholderiaceae、uncultured_bacterium_f_Enterobacteriaceae、uncultured_bacterium_f_Xanthobacteraceae)相对丰度始终处于低水平状态。在S系统内,发酵前期为亚硝酸盐积累阶段,此时Lactococcus、Leuconostoc为优势乳酸菌菌属,而达到发酵中后期时Lactobacillus成为绝对优势乳酸菌菌属;在发酵初期,Acinetobacter、Enterococcus、Serratia、uncultured_bacterium_f_Enterobacteriaceae等致病菌大量繁殖,导致亚硝酸盐大量积累,而积累的亚硝酸盐使这些致病菌的相对丰度始终处于低水平状态,其中对Serratia的生长影响最显著。To investigate the relationship between bacterial flora and growth and decline of nitrite during fermentation of northeast sauerkraut,in this experiment,two closed fermentation systems are set up,namely,nitrite is not added(natural fermentation group)and nitrite is added(control group).In combination with the main physicochemical indexes(nitrite,pH value and so on),the bacterial species in the fermentation broth of sauerkraut at different fermentation stages(relative abundance ranking top 30)in the two systems are compared and analyzed.In this experiment,the changes of the bacterial flora of samples with and without nitrite at different fermentation stages are investigated.The results show that the addition of nitrite has an effect on the growth of bacteria throughout the fermentation cycle,and that nitrite makes the relative abundance of the dominant Lactobacillus genera(Lactococcus,Leuconostoc,Lactobacillus),α-Proteus(Allorhizobium-Neorhizobium-Parararhizobium-Rhizobium,Aureimonas,Brevundimonas,Methylobacterium,Sphingomonas),β-Proteus(Acidovorax,Aquabacterium,Comamonas,Delftia,Herbaspirillum,Methylophilus,Methylovorus),CFB genera(Dyadobacter,Pedobacter,Sphingobacterium)and uncultured genera(Brassica_napus_rape,uncultured_bacterium_f_Chitinophagaceae,uncultured_bacterium_f_env.OPS_17,uncultured_bacterium_o_Chloroplast)increase in the early stages of fermentation;and it makes the relative abundance of pathogenic bacteria genera(Acinetobacter,Alkanindiges,Chryseobacterium,Enterococcus,Serratia,uncultured_bacterium_f_Burkholderiaceae,uncultured_bacterium_f_Enterobacteriaceae,uncultured_bacterium_f_Xanthobacteraceae)always stay in a low-level state.In the S system,the early stage of fermentation is the nitrite accumulation stage.At this time,Lactococcus and Leuconostoc are the dominant Lactobacillus,and Lactobacillus becomes the absolute dominant Lactobacillus at the middle and late stages of fermentation.In the early stage of fermentation,the pathogenic bacteria such as Acinetobacter,Enterococcus,Serratia and unc

关 键 词：东北酸菜 亚硝酸盐 细菌菌群 优势乳酸菌 致病菌 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]