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文章摘要
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(suan cai) in Northeast
投稿时间:2018-06-20  修订日期:2018-09-22
DOI:
中文关键词: 乳酸菌  人工接种  酸菜  理化指标  微生物多样性
英文关键词: Lactic acid bacteria  inoculation  sauerkraut  physicochemical index  microbial diversity
基金项目:
作者单位E-mail
李凤姿 东北林业大学 生命科学学院 lifengzidc@126.com 
张媛 东北林业大学 生命科学学院  
王小垒 东北林业大学 生命科学学院  
吴昊 东北林业大学 生命科学学院  
杨洪岩 东北林业大学 生命科学学院 yanghy@nefu.deu.cn 
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中文摘要:
      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。分析接种组和未接菌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12d和30d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6d显著高于对照组。高通量测序结果显示,接种处理相比对照组,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30d时,L. plantarum接种处理的酸菜pH值最低,L.curvatus和L. plantarum两处理乳酸含量相对较高,两处理间差异不显著。L.brevis和L.oligofermentans接种处理的酸菜乙酸含量最高。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。种水平上,发酵30d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。本研究结果将为筛选符合不同发酵目的的接种剂提供技术参考。
英文摘要:
      To investigate the inoculation effects of different lactobacillus in sauerkraut(suancai) fermentation, Lactobacillus brevis , L. oligofermentans, L. curvatus and L. plantarum, which were screened from naturally fermented sauerkraut, were inoculated into sauerkraut respectively. The physicochemical index and microbial colony forming unit(CFU) during the fermentation were measured, and the bacterial community composition and dynamics at 12 d and 30 d in fermentation were analyzed by Illumina MiSeq sequencing. The results showed that the inoculated groups lowered the pH of the fermentation system and accumulate the lactic acid more rapidly than the control group. The Lactic acid bacteria (LAB) CFUs in the inoculated groups significantly higher than 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, in contrast, the relative abundance of Enterobacteriaceae and Pseudonomnas were lower. Among the inoculated treatments, at 30 d fermentation, the pH value of the L. plantarum treatment was the lowest. The lactic acid contents of the L.curvatus and L. plantarum treatments were the highest. The acetic acid contents of the L.brevis and L.oligofermentans treatments were the highest. At the phyla level, the detected microorganisms consist 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, in contrast, the relative abundance of Enterobacteriaceae and Pseudonomnas were lowest. The results in this study would provide technical references forconstructingthe appropriate inoculants used for different fermentation purposes.
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