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中國精品科技期刊2020

干酪乳桿菌HDS-01發酵對酸菜品質和細菌群落結構的影響

王旭 曹春振 楊志馨 潘月 宋剛

王旭,曹春振,楊志馨,等. 干酪乳桿菌HDS-01發酵對酸菜品質和細菌群落結構的影響[J]. 食品工業科技,2022,43(16):158?166. doi:  10.13386/j.issn1002-0306.2022010240
引用本文: 王旭,曹春振,楊志馨,等. 干酪乳桿菌HDS-01發酵對酸菜品質和細菌群落結構的影響[J]. 食品工業科技,2022,43(16):158?166. doi:  10.13386/j.issn1002-0306.2022010240
WANG Xu, CAO Chunzhen, YANG Zhixin, et al. Effect of Lactobacillus casei HDS-01 on the Quality Index and Bacterial Community Structure of Sauerkraut[J]. Science and Technology of Food Industry, 2022, 43(16): 158?166. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022010240
Citation: WANG Xu, CAO Chunzhen, YANG Zhixin, et al. Effect of Lactobacillus casei HDS-01 on the Quality Index and Bacterial Community Structure of Sauerkraut[J]. Science and Technology of Food Industry, 2022, 43(16): 158?166. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022010240

干酪乳桿菌HDS-01發酵對酸菜品質和細菌群落結構的影響

doi: 10.13386/j.issn1002-0306.2022010240
基金項目: 國家自然科學基金資助項目(31770544);黑龍江大學2021年研究生創新科研資金項目(YJSCX2021-206HLJU)。
詳細信息
    作者簡介:

    王旭(1996?),女,碩士研究生,研究方向:微生物生態學,E-mail:gengzi0209@126.com

    通訊作者:

    宋剛(1979?),男,碩士,副教授,研究方向:微生物生態學,E-mail:songgang@hlju.edu.cn

  • 中圖分類號: Q939.9

Effect of Lactobacillus casei HDS-01 on the Quality Index and Bacterial Community Structure of Sauerkraut

  • 摘要: 添加分離自酸菜發酵液的干酪乳桿菌(Lactobacillus casei)HDS-01構建酸菜發酵微生物生態體系,利用高效液相色譜法、酸堿滴定法、高通量測序和實時定量PCR技術結合傳統酶學分析方法等,研究酸菜發酵過程中理化因子和微生物群落的動態變化,評價L. casei HDS-01對酸菜品質及安全性的影響。結果表明,添加L. casei HDS-01發酵酸菜的pH在第3 d就下降至3.15±0.08,發酵初期乳酸菌數為(7.63±0.19)lg CFU/mL。在發酵酸菜各時期,乳酸代謝途徑關鍵酶活力均顯著高于自然發酵酸菜(P<0.05)。在發酵末期,乳酸、總酸和VC含量分別為(7.88±0.38)、(8.45±0.38) g/L和(445.02±10.53)mg/kg,亞硝酸鹽含量為(1.55±0.86)mg/kg。對酸菜樣品進行感官評價發現,L. casei HDS-01發酵酸菜從發酵液清澈度、酸菜的色澤、香氣、口味以及脆度等方面均優于自然發酵酸菜。此外,L. casei HDS-01發酵酸菜中乳桿菌屬(Lactobacillus)始終保持優勢地位(63.36%~95.79%),降低了腸桿菌屬(Enterobacter)(0.04%~2.26%)和假單胞菌屬(Pseudomonas)(0.28%~25.84%)等致病菌豐度,調控了菌群多樣性,縮短了發酵進程。本研究對發酵用菌種資源和功能菌的開發具有重要的實踐意義。
  • 圖  1  酸菜發酵過程中pH和乳酸菌數量的變化

    Figure  1.  Changes in pH and lactic acid bacteria during fermentation of sauerkraut

    圖  2  酸菜發酵過程中總酸(A)和乳酸(B)含量的變化

    Figure  2.  Changes in acidity (A) and lactic acid (B) content during fermentation of sauerkraut

    圖  3  酸菜發酵過程中果糖-6-磷酸激酶活力(A)、丙酮酸激酶活力(B)和乳酸脫氫酶活力(C)的變化

    Figure  3.  Changes of PKF activity (A), PK activity (B) and LDH activity (C) during fermentation of sauerkraut

    圖  4  酸菜發酵過程中亞硝酸鹽含量和VC含量的變化

    Figure  4.  Changes in nitrite and VC content during fermentation of sauerkraut

    圖  5  發酵過程中門水平(A)和屬水平(B)細菌群落組成分析和屬水平細菌群落PCA分析(C)

    Figure  5.  Analysis of flora structure at gate (A) and genus (B) level and principal component analysis of bacterial communities at the genus level (C) during fermentation of sauerkraut

    注:TR表示自然發酵;LA表示人工發酵。

    圖  6  L. casei HDS-01酸菜發酵過程中luxS相對表達水平

    Figure  6.  Change in the relative expression level of luxS during L. casei HDS-01 fermentation of sauerkraut

    注:LuxS相對表達量以自然發酵體系每個時間點LuxS的表達量為基準;**表示P<0.01。

    表  1  酸菜感官評價標準

    Table  1.   Criteria for sensory evaluation of sauerkraut


    項目
    評分標準
    5分以下5~7分8~10分
    發酵液渾濁,有雜質及異物渾濁,無雜質及異物清亮,無雜質及異物
    顏色暗淡或有灰褐色一般,無灰褐色菜葉呈微黃色,有光澤
    氣味無酸菜香氣,有腐敗氣味酸菜香氣一般,無腐敗氣味有酸菜特有香氣,無異味
    味道較差,酸度過大或無酸味一般,酸度適中優秀,酸度適中,酸味純正
    脆度組織過硬或過軟,無脆性組織稍軟,脆性一般菜形完整,軟硬適中,組織脆嫩
    下載: 導出CSV

    表  2  引物序列

    Table  2.   Primer sequences

    引物名稱引物序列(5'→3')
    luxS-upATGGCAAAAGTTGAAAGTTTCAC
    luxS-downTCAGACAACCTGACGCGTGTACG
    16S rDNA-upCTCCTACGGGAGGCAGCAG
    16S rDNA-downGWATTACCGCGGCKGCTG
    下載: 導出CSV

    表  3  酸菜樣品感官評分

    Table  3.   Sensory evaluation scores of sauerkraut samples

    樣品分值(分)
    發酵液顏色氣味味道脆度綜合得分
    自然發酵5.63±1.035.71±0.684.98±0.455.79±0.655.02±0.735.43±0.35
    人工發酵8.45±0.358.59±0.298.6±0.379.04±0.278.59±0.418.65±0.15
    下載: 導出CSV
    人妻AV无码系列一区二区三区
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