魏振勇,李娜,孙全敏,王严,迟乃玉,张庆芳

• 1:大连大学生命健康学院
• 2:辽宁省海洋微生物工程技术研究中心

摘要(Abstract)：

为深入探讨亚硝酸盐(NIT)对东北酸菜发酵过程中各菌属微生物量的影响及其与OD_(600 nm)、理化指标的相关性，该研究以S组(自然发酵)、Y组(添加亚硝酸盐)不同发酵时间点酸菜匀浆作为研究对象，对测得的指标(理化指标、OD_(600 nm)、微生物量)进行相关性分析。结果表明，NIT与总酸(TAN)、OD_(600 nm)为极显著负相关，与pH为极显著正相关，3种乳酸菌菌属Lactococcus、Leuconostoc和Lactobacillus均与pH、NIT呈负相关，与OD_(600 nm)、TAN呈正相关，uncultured＿bacterium＿f＿Enterobacteriaceae与pH、NIT呈负相关，与TAN、OD_(600 nm)呈正相关，NIT的降解与Lactococcus、Leuconostoc具有较强的相关性。文章阐明NIT可以影响酸菜菌属的微生物量，优势乳酸菌与酸菜匀浆的理化指标有较强的相关性，为东北酸菜发酵菌剂的研发提供了重要的理论参考。

关键词(KeyWords)： 亚硝酸盐;东北酸菜;微生物量;相关性分析

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 魏振勇,李娜,孙全敏,王严,迟乃玉,张庆芳

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