东北酸菜发酵过程菌群变化偶联酸菜品质的初步探究

doi:10.11924/j.issn.1000-6850.casb17090004

摘要/Abstract

摘要： 本研究旨在初步探究酸菜发酵的感官指标、发酵品质、乳酸含量、菌群的相对丰度、群落演替之间的相互影响。设计自然发酵和加菌发酵两种体系，对可培养微生物的相对丰度变化以及微环境酸度和乳酸含量的变化统计分析。结果表明，酸菜发酵两个体系中，加菌发酵产物品质高于自然发酵组，而发酵的整个过程菌群都处于动态变化中。相对于自然发酵而言，加菌发酵体系更有利于乳酸菌建立优势地位，并抑制一些非功能菌群的生长，如：肠球菌类、大肠杆菌类、肠杆菌类等。整体上看，加菌体系的酸性更强，乳酸含量更多。面对外源菌群附着获得生态位引起的微生境群落结构变化，白菜内生菌通过细胞间隙和细胞膜与附着菌群传递群体感应信号，对相应菌群的迁移和生长演替进行调控。这种调控引发的一系列细菌菌群的动态变化综合表现为发酵周期大大缩短，酸菜品质有一定程度的提升。

关键词: 烤烟, 烤烟, 烟苗, 还苗期, 控水, 生根粉, 生理特性

Abstract: This research aims to preliminarily investigate the interaction among the sensory index, the fermentation quality, the lactate content, the relative abundance and the community succession of flora in sauerkraut fermentation. The relative abundance changing of culturable microorganisms, the acidity of microenvironment and the changing of lactate content were counted and analyzed by designing two systems, the natural fermentation and the bacteria-adding fermentation. The results showed that in the two systems, the production quality of the bacteria-adding fermentation was better than that of the natural fermentation, and the bacteria groups were in dynamic change during the two fermentation systems of sauerkraut. Compared with the natural fermentation, the environment of the bacteria-adding fermentation was more beneficial for the lactic acid bacteria to set up its dominating position, and also inhibited the growth of some non-functional flora (such asEnterococcus ,Escherichia coli ,Enterobacteria , et al). On the whole, the acidity of the bacteria-adding fermentation system is stronger and the content of lactate is more. With the changes of community structure in the micro-ecosystem caused by exogenous flora which attach and acquire the ecological niche, the Chinese cabbage endophytic bacteria adjust the migration, growth and succession of the relevant flora by transferring the quorum sensing signal through the intercellular space or cytomembrane. The dynamic changes of a series of bacterial flora caused by the regulation show that the fermentation period is greatly shortened and the quality of sauerkraut is improved.

许蓉,孙健,高冬妮,黄守锋,宋刚. 东北酸菜发酵过程菌群变化偶联酸菜品质的初步探究[J]. 中国农学通报, 2018, 34(33): 152-159.

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