何家乐,吴幻,刘梦绮,李劲,姜博文,吴昊,杨洪岩

• 1:东北林业大学生命科学学院

摘要(Abstract)：

为明确糖对东北酸菜发酵效果的影响,该研究设置无添加对照、添加糖、添加乳酸菌3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。在发酵第12天,添加乳酸菌处理中可溶性糖的下降最为显著。在发酵第6天,与对照相比,添加乳酸菌和糖处理的乳酸菌数量更高。3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,乳酸菌与添加糖两种处理比较,添加糖可能会增加肠杆菌的数量,从而降低酸菜成品的安全性。

关键词(KeyWords)： 东北酸菜;微生物多样性;乳酸菌;蔗糖;高通量测序

Abstract:

Keywords:

基金项目(Foundation): 中央高校基本科研业务费专项基金项目(2572018BD03)

作者(Author): 何家乐,吴幻,刘梦绮,李劲,姜博文,吴昊,杨洪岩

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