[1]何家乐,杨洪岩等.添加糖和乳酸菌对东北酸菜发酵效果的影响[J].中国调味品,2021,46(5):22-27.
　Effects of Lactic Acid Bacteria or Sucrose on Fermentation of Suan cai, a Chinese Fermented Vegetable[J].CHINA CONDIMENT,2021,46(5):22-27.
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添加糖和乳酸菌对东北酸菜发酵效果的影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年5期
页码:
22-27
栏目:
出版日期:
2021-05-10

文章信息/Info

Title:
Effects of Lactic Acid Bacteria or Sucrose on Fermentation of Suan cai, a Chinese Fermented Vegetable
作者:
何家乐; 杨洪岩等
文献标志码:
A
摘要:
为明确糖对东北酸菜发酵效果的影响，本研究设置无添加对照、添加糖、添加乳酸菌三个处理，测定酸菜发酵过程中的理化指标及微生物动态。结果表明，添加糖或乳酸菌处理pH值下降速度显著快于对照。在发酵的12 d，添加乳酸菌处理中可溶性糖的下降最为显著。在发酵第6 d，与对照相比，添加乳酸菌和糖处理的乳酸菌数量更高。三个处理中添加乳酸菌处理乳酸增加最为显著，其次是加糖处理；乙酸在对照处理中增加最显著；在所有处理中均检测到丙酸。高通量测序结果表明，发酵体系在门水平上主要包括Firmicutes、Proteobacteria、Bacteroidetes等。在属水平上，主要检测到Lactobacillus、Lactococcus、Enterobacter等。在添加乳酸菌处理中，Lactobacillus是主要菌属；在添加蔗糖处理中，Lactobacillus的相对丰度持续增加，而Enterobacter占有比例较大。上述实验结果显示，加乳酸菌及糖均能使发酵快速进行，乳酸菌与糖添加两种处理比较，糖添加可能会增加肠杆菌的数量，从而降低酸菜成品的安全性。
Abstract:
In order to investigate the effect s of sucrose on the northeast sauerkraut fermentation, this study set up three treatments with no addition (Control) , sucrose addition (Sucrose) and lactic acid bacteria inoculation (Community) to determine the physiochemical indexes and microbial dynamics during sauerkraut fermentation. The results showed that the pH levels in Community or Sucrose treatments decreased faster than the Control. At 12 d fermentation, the decrease of water-soluble carbohydrate was the most significant in the Community treatment. There were significantly higher LAB counts in the Community and Sucrose treatments compared with the Control at 6 d fermentation. Among the three treatments, lactic acid increased most significantly with the addition of LAB. The concentration of acetic acid increased most significantly in the Control treatment. Propanoic acid was detected in all treatments. High-throughput sequencing results showed that the fermentation system mainly includes Firmicutes, Proteobacteria and Bacteroidetes etc. At the genus level, Lactobacillus, Lactococcus, Enterobacter etc. were mainly detected. In the Community treatment, Lactobacillus was the main genus; in the Sucrose treatment, the relative abundance of Lactobacillus continued to increase, while Enterobacter accounted for a large proportion. The above experimental results show that the addition of lactic acid bacteria or sucrose can rapidly accelerate the fermentation. According to our results, the addition of sucrose may increase the number of Enterobacter, thus reducing the safety of sauerkraut products.
更新日期/Last Update: 2021-05-14