张庆芳,袁文涛,孙溪,魏振勇,周姝静,迟乃玉,于爽

• 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)：

为探究东北酸菜发酵过程中细菌菌群与亚硝酸盐长消变化关系，实验设立了两种封闭发酵系统，即未添加亚硝酸盐(自然发酵组)、添加亚硝酸盐(对照组),结合主要理化指标(亚硝酸盐、pH值等)对两个系统内不同发酵阶段的酸菜发酵液(相对丰度排名前30)中的菌属进行比对分析。实验研究了不同发酵阶段有、无添加亚硝酸盐样品的菌群变化，结果表明，添加亚硝酸盐对整个发酵周期中细菌的生长都具有影响，亚硝酸盐使优势乳酸菌菌属(Lactococcus、Leuconostoc、Lactobacillus)、α-变形菌菌属(Allorhizobium-Neorhizobium-Pararhizobium-Rhizobium、Aureimonas、Brevundimonas、Methylobacterium、Sphingomonas)、β-变形菌菌属(Acidovorax、Aquabacterium、Comamonas、Delftia、Herbaspirillum、Methylophilus、Methylovorus)、CFB类菌属(Dyadobacter、Pedobacter、Sphingobacterium)和未培养菌属(Brassica＿napus＿rape、uncultured＿bacterium＿f＿Chitinophagaceae、uncultured＿bacterium＿f＿env.OPS＿17、uncultured＿bacterium＿o＿Chloroplast)在发酵初期相对丰度增加；使致病菌菌属(Acinetobacter、Alkanindiges、Chryseobacterium、Enterococcus、Serratia、uncultured＿bacterium＿f＿Burkholderiaceae、uncultured＿bacterium＿f＿Enterobacteriaceae、uncultured＿bacterium＿f＿Xanthobacteraceae)相对丰度始终处于低水平状态。在S系统内，发酵前期为亚硝酸盐积累阶段，此时Lactococcus、Leuconostoc为优势乳酸菌菌属，而达到发酵中后期时Lactobacillus成为绝对优势乳酸菌菌属；在发酵初期，Acinetobacter、Enterococcus、Serratia、uncultured＿bacterium＿f＿Enterobacteriaceae等致病菌大量繁殖，导致亚硝酸盐大量积累，而积累的亚硝酸盐使这些致病菌的相对丰度始终处于低水平状态，其中对Serratia的生长影响最显著。

关键词(KeyWords)： 东北酸菜;亚硝酸盐;细菌菌群;优势乳酸菌;致病菌

Abstract:

Keywords:

基金项目(Foundation): 国家重点研发计划(2018YFC0311100)

作者(Author): 张庆芳,袁文涛,孙溪,魏振勇,周姝静,迟乃玉,于爽

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