添加大蒜汁对酸菜发酵亚硝酸盐控制机理的探讨  

Discussion on Nitrite Control Mechanism in Sauerkraut Fermentation by Adding Garlic Juice

作　　者：吴家明 于爽[1,2] 迟雪梅 孙全敏 陈文丽 赵露 迟乃玉 张庆芳[1,2] WU Jia-ming;YU Suang;CHI Xue-mei;SUN Quan-min;CHEN Wen-li;ZHAO Lu;CHI Nai-yu;ZHANG Qing-fang(Key Laboratory of Synthetic Biology in Dalian City,Key Laboratory of Marine Microbial Engineering in Dalian City,College of Life and Health,Dalian University,Dalian 116622,China;Liaoning Marine Microbial Engineering and Technology Research Center,Dalian 116622,China)

机构地区：[1]大连大学生命健康学院,大连市海洋微生物工程重点实验室,大连市合成生物学重点实验室,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》2025年第3期68-75,共8页China Condiment

基　　金：国家重点研发计划(2022YFC2805105)。

摘　　要：为探究添加大蒜汁对东北酸菜的影响,该实验对添加大蒜汁和自然发酵的酸菜的理化指标(pH、亚硝酸盐、OD_(600))和高通量菌群结构进行检测分析。结果表明,添加大蒜汁能使“亚硝峰”降低,但对pH、OD_(600)的影响较小;在发酵初期,添加大蒜汁使致病菌Pseudomonas、Acinetobacter、Enterobacter、unclassified_Enterobacteriaceae的丰度增加,Lactococcus的丰度降低,Leuconostoc的丰度增加,乳酸菌的总丰度降低;FAPROTAX生态功能预测表明,添加大蒜汁使发酵初期的硝酸盐降解作用增加,与疾病相关的功能增加,发酵功能降低;发酵后期,致病菌的丰度均下降,且大蒜汁的添加使unclassified_Enterobacteriaceae的丰度低于自然发酵;发酵后期,乳酸菌均成为优势物种,且总乳酸菌丰度相差较小,但各乳酸菌属的丰度存在差异。添加大蒜汁发酵导致发酵初期硝酸盐还原菌的丰度增加,为酸菜硝酸盐和亚硝酸盐含量的控制提供了理论依据,对发酵菜安全性的提高具有一定的借鉴意义。In order to investigate the effect of adding garlic juice on northeast sauerkraut,in this experiment,detection and analysis of physicochemical indexes(pH,nitrite,OD_(600))and high-throughput microbial community structure of sauerkraut added with garlic juice and naturally fermented sauerkraut are conducted.The results show that the addition of garlic juice can reduce the“nitrite peak”,but has little effect on pH and OD_(600).In the early stage of fermentation,the addition of garlic juice increases the abundance of pathogenic bacteria such as Pseudomonas,Acinetobacter,Enterobacter,unclassified Enterobacteriaceae,decreases the abundance of Lactococcus,and increases the abundance of Leuconostoc,resulting in a decrease in the total abundance of lactic acid bacteria.FAPROTAX ecological function prediction indicates that the addition of garlic juice increases the nitrate degradation effect as well as the disease-related function in the early stage of fermentation,and decreases the fermentation function.In the later stage of fermentation,the abundance of pathogenic bacteria decreases,and the addition of garlic juice makes the abundance of unclassified_Enterobacteriaceae lower than that of natural fermentation.In the later stage of fermentation,lactic acid bacteria become dominant species,with a small difference in the total abundance of lactic acid bacteria,but there are differences in the abundance of various lactic acid bacteria genera.The addition of garlic juice leads to an increase in the abundance of nitrate-reducing bacteria in the early stage of fermentation,which has provided a theoretical basis for the control of nitrate and nitrite in sauerkraut,and has certain reference significance for improving the safety of fermented vegetables.

关 键 词：酸菜 大蒜汁 亚硝酸盐 菌群结构 

分 类 号：TS201.3[轻工技术与工程—食品科学]