乳酸杆菌对东北酸菜发酵特性的影响解析

Effects of Lactobacillus on Fermentation Characteristics of Sauerkraut（Suancai）in Northeast

摘要:

为研究不同种乳酸杆菌对于酸菜的接种效果，从自然发酵酸菜中筛选出短乳杆菌（Lactobacillus brevis）、寡发酵乳杆菌（L. oligofermentans）、弯曲乳杆菌（L. curvatus）和植物乳杆菌（L. plantarum）作为接种剂进行酸菜发酵。分析接种组和对照组的酸菜发酵体系的生化指标，使用MiSeq高通量测序技术分析发酵12 d和30 d的细菌群落组成及动态变化。结果显示，接种处理组的酸菜发酵体系中pH下降与乳酸的产生速度均超过对照组，乳酸菌数量在前6天显著高于对照组。高通量测序结果显示，相比对照组，接种处理乳杆菌属（Lactobacillus）相对丰度更高，肠杆菌科（Enterobacteriaceae）和假单胞菌属（Pseudonomnas）的相对丰度更低。各接种处理之间比较的结果显示，在发酵30 d时，L. plantarum接种处理的酸菜pH值最低，L. curvatus和L. plantarum处理乳酸质量浓度相对较高，两组处理间差异不显著。L. brevis和L. oligofermentans接种处理的酸菜乙酸质量浓度最高。从微生物纲水平组成来看，所有处理细菌均由厚壁菌门（Firmicutes）和变形菌门（Proteobacteria）组成。在接种水平上，发酵30 d时，L. plantarum接种处理的酸菜Lactobacillus相对丰度最高，Enterobacteriaceae和Pseudonomnas相对丰度最低。该结果将为筛选符合不同发酵目的的接种剂提供技术参考。

Abstract:

To investigate inoculation effects of different lactobacillus on sauerkraut（Suancai）fermentation, Lactobacillus brevis, L. oligofermentans, L. curvatus and L. plantarum isolated from traditional fermentation sauerkraut, were used for inoculation. The analyses included physicochemical index, microbial colony forming unit（CFU） and the bacterial community composition and dynamics at 12 d and 30 d in fermentation. The results showed that the lowering of pH and the accumulation of lactic acid of the fermentation system were more rapid in the inoculated groups than those in the control group, and the CFU of lactic acid bacteria (LAB) in the inoculated groups were significantly higher than that in the control group at 6 d fermentation. According to the Illumina MiSeq sequencing analyses，the relative abundance of Lactobacillus in all inoculated groups was higher than in the control group, and the relative abundance of Enterobacteriaceae and Pseudonomnas was lower. Among the inoculated treatments，at 30 d fermentation，the pH value with L. plantarum was the lowest, lactic acid contents with L. curvatus and L. plantarum were the highest, and acetic acid contents with L. brevis and L. oligofermentans were the highest. At the phyla level，the detected microorganisms consisted of Proteobacteria and Firmicutes. At the genus level，at 30 d fermentation，the relative abundance of Lactobacillus in the L. plantarum treatment was the highest，while the relative abundance of Enterobacteriaceae and Pseudonomnas was the lowest. The results would provide technical references for constructing the appropriate inoculants used for different fermentation purposes.