发酵条件对东北酸菜发酵的影响及亚硝酸盐降解相关性分析  

Effect of Fermentation Conditions on Fermentation of Northeast Sauerkraut and Correlation Analysis of Nitrite Degradation

作　　者：陈文丽 迟雪梅 孙全敏 赵露 吴家明 迟乃玉[1,2,3,4] 张庆芳 CHEN Wen-li;CHI Xue-mei;SUN Quan-min;ZHAO Lu;WU Jia-ming;CHI Nai-yu;ZHANG Qing-fang(College of Life and Health,Dalian University,Dalian 116622,China;Marine Microbial Engineering and Technology Research Center in Liaoning Province,Dalian 116622,China;Dalian Key Laboratory of Marine Microbial Engineering,Dalian 116622,China;Dalian Key Laboratory of Synthetic Biology,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 [3]大连市海洋微生物工程重点实验室,辽宁大连116622 [4]大连市合成生物学重点实验室,辽宁大连116622

出　　处：《中国调味品》2025年第4期57-66,共10页China Condiment

基　　金：国家重点研发计划(2022YFC2805105)。

摘　　要：为进一步确保酸菜产品的安全性,并为大蒜风味酸菜的开发提供理论依据,实验以酸菜发酵过程中的pH值、总酸含量、亚硝酸盐含量为监测指标,分别进行发酵温度、大蒜汁浓度、盐浓度和菌株接菌量4个发酵条件的实验,并对未添加大蒜汁和添加不同浓度大蒜汁的酸菜发酵液进行高通量测序。研究结果表明,发酵温度与“亚硝峰”和亚硝酸盐残留量呈极显著负相关,“亚硝峰”与亚硝酸盐残留量呈极显著正相关,在25,35℃时pH值与亚硝酸盐含量呈极显著正相关。在25℃时,大蒜汁浓度与“亚硝峰”和酸菜中亚硝酸盐残留量呈负相关,“亚硝峰”与亚硝酸盐残留量、pH值与亚硝酸盐含量呈极显著正相关。添加大蒜汁后酸菜菌群丰度发生变化,且Lactococcus、Rahnella 1、Pseudomonas、unclassified_Enterobacteriaceae、unclassified_Serpentinicella、Leuconostoc、Weissella、Acinetobacter、Serratia、Enterobacter与pH值、亚硝酸盐含量呈正相关;Lactiplantibacillus、Lactobacillus、Pediococcus与亚硝酸盐含量呈负相关。在35℃发酵7 d后,盐浓度为1.5%、接菌量为3.0%时,亚硝酸盐含量降至最低。盐浓度(0.5%~3.0%)、接菌量(1.0%~5.0%)对酸菜发酵的影响不大,但pH值与亚硝酸盐含量呈极显著正相关。该研究进一步探究了酸菜的最佳发酵条件,为保证酸菜产品的安全性提供了理论依据,为开发大蒜风味酸菜提供了新思路。In order to further ensure the safety of sauerkraut products and provide a theoretical basis for the development of garlic-flavored sauerkraut,in this experiment,with pH value,total acid content and nitrite content of sauerkraut during fermentation as the monitoring indexes,experiments are conducted on four fermentation conditions such as fermentation temperature,garlic juice concentration,brine concentration and strain inoculation amount,and high-throughput sequencing is performed on the sauerkraut fermentation liquid without adding garlic juice and added with different concentrations of garlic juice.The research results show that there is a highly significant negative correlation between fermentation temperature and"nitrite peak"as well as nitrite residue amount,while there is a highly significant positive correlation between"nitrite peak"and nitrite residue amount,and there is a highly significant positive correlation between pH value and nitrite content at 25,35℃.At 25℃,there is a negative correlation between garlic juice concentration and"nitrite peak"as well as nitrite residue amount in sauerkraut,and there is a highly significant positive correlation between"nitrite peak"and nitrite residue amount as well as pH value and nitrite content.After adding garlic juice,the abundance of flora in sauerkraut changes,and Lactococcus,Rahnella 1,Pseudomonas,unclassified_Enterobacteriaceae,unclassified_Serpentinicella,Leuconostoc,Weissella,Acinetobacter,Serratia and Enterobacter show a positive correlation with pH value and nitrite content,while Lactiplantibacillus,Lactobacillus and Pediococcus show a negative correlation with nitrite content.At 35℃,after 7 d of fermentation,the nitrite content decreases to the lowest when the salt concentration is 1.5%and the strain inoculation amount is 3.0%.The salt concentration(0.5%~3.0%)and strain inoculation amount(1.0%~5.0%)have little effect on sauerkraut fermentation,but pH value is significantly positively correlated with nitrite content.In this study,the optimal fermen

关 键 词：东北酸菜 大蒜 发酵条件 亚硝酸盐 相关性分析 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]