东北酸菜发酵过程菌群变化偶联酸菜品质的初步探究

Bacterial Flora Changes Coupled with Sauerkraut Quality in the Fermentation Process of Northeast Sauerkraut

本研究旨在初步探究酸菜发酵的感官指标、发酵品质、乳酸含量、菌群的相对丰度、群落演替之间的相互影响。设计自然发酵和加菌发酵两种体系,对可培养微生物的相对丰度变化以及微环境酸度和乳酸含量的变化统计分析。结果表明,酸菜发酵两个体系中,加菌发酵产物品质高于自然发酵组,而发酵的整个过程菌群都处于动态变化中。相对于自然发酵而言,加菌发酵体系更有利于乳酸菌建立优势地位,并抑制一些非功能菌群的生长,如:肠球菌类、大肠杆菌类、肠杆菌类等。整体上看,加菌体系的酸性更强,乳酸含量更多。面对外源菌群附着获得生态位引起的微生境群落结构变化,白菜内生菌通过细胞间隙和细胞膜与附着菌群传递群体感应信号,对相应菌群的迁移和生长演替进行调控。这种调控引发的一系列细菌菌群的动态变化综合表现为发酵周期大大缩短,酸菜品质有一定程度的提升。

This research aims to preliminarily investigate the interaction among the sensory index, thefermentation quality, the lactate content, the relative abundance and the community succession of flora insauerkraut fermentation. The relative abundance changing of culturable microorganisms, the acidity ofmicroenvironment and the changing of lactate content were counted and analyzed by designing two systems, thenatural fermentation and the bacteria-adding fermentation. The results showed that in the two systems, theproduction quality of the bacteria-adding fermentation was better than that of the natural fermentation, and thebacteria groups were in dynamic change during the two fermentation systems of sauerkraut. Compared with thenatural fermentation, the environment of the bacteria-adding fermentation was more beneficial for the lacticacid bacteria to set up its dominating position, and also inhibited the growth of some non-functional flora(suchas Enterococcus, Escherichia coli, Enterobacteria, et al). On the whole, the acidity of the bacteria-addingfermentation system is stronger and the content of lactate is more. With the changes of community structure inthe micro-ecosystem caused by exogenous flora which attach and acquire the ecological niche, the Chinesecabbage endophytic bacteria adjust the migration, growth and succession of the relevant flora by transferringthe quorum sensing signal through the intercellular space or cytomembrane. The dynamic changes of a series of bacterial flora caused by the regulation show that the fermentation period is greatly shortened and the quality ofsauerkraut is improved.