陈文丽,迟雪梅,孙全敏,赵露,吴家明,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
• 3:大连市海洋微生物工程重点实验室
• 4:大连市合成生物学重点实验室

摘要(Abstract)：

为进一步确保酸菜产品的安全性，并为大蒜风味酸菜的开发提供理论依据，实验以酸菜发酵过程中的pH值、总酸含量、亚硝酸盐含量为监测指标，分别进行发酵温度、大蒜汁浓度、盐浓度和菌株接菌量4个发酵条件的实验，并对未添加大蒜汁和添加不同浓度大蒜汁的酸菜发酵液进行高通量测序。研究结果表明，发酵温度与“亚硝峰”和亚硝酸盐残留量呈极显著负相关，“亚硝峰”与亚硝酸盐残留量呈极显著正相关，在25,35℃时pH值与亚硝酸盐含量呈极显著正相关。在25℃时，大蒜汁浓度与“亚硝峰”和酸菜中亚硝酸盐残留量呈负相关，“亚硝峰”与亚硝酸盐残留量、pH值与亚硝酸盐含量呈极显著正相关。添加大蒜汁后酸菜菌群丰度发生变化，且Lactococcus、Rahnella 1、Pseudomonas、unclassified＿Enterobacteriaceae、unclassified＿Serpentinicella、Leuconostoc、Weissella、Acinetobacter、Serratia、Enterobacter与pH值、亚硝酸盐含量呈正相关；Lactiplantibacillus、Lactobacillus、Pediococcus与亚硝酸盐含量呈负相关。在35℃发酵7 d后，盐浓度为1.5%、接菌量为3.0%时，亚硝酸盐含量降至最低。盐浓度(0.5%～3.0%)、接菌量(1.0%～5.0%)对酸菜发酵的影响不大，但pH值与亚硝酸盐含量呈极显著正相关。该研究进一步探究了酸菜的最佳发酵条件，为保证酸菜产品的安全性提供了理论依据，为开发大蒜风味酸菜提供了新思路。

关键词(KeyWords)： 东北酸菜;大蒜;发酵条件;亚硝酸盐;相关性分析

Abstract:

Keywords:

基金项目(Foundation): 国家重点研发计划(2022YFC2805105)

作者(Author): 陈文丽,迟雪梅,孙全敏,赵露,吴家明,迟乃玉,张庆芳

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