植物乳杆菌发酵笋壳的营养物质和可培养芽孢杆菌动态变化研究

Study on the Dynamic Changes of Nutrients and Culturable Bacillus inBamboo Shoot Shell Fermented by Lactobacillus plantarum

了解添加菌剂对笋壳发酵过程中微生物群落及总氮(TN)、化学需氧量(COD)的影响,可为改进笋壳微生物处理方法提供依据。以笋壳为研究对象,设置添加植物乳杆菌进行发酵(TR接种发酵组)及未添加菌剂的自然发酵组(CK自然发酵组),研究2种发酵方法对笋壳发酵物中的TN和COD的影响,并通过分离培养法比较不同处理组芽孢杆菌群落变化差异。结果表明:笋壳发酵后,TR组总氮含量随着发酵进程显著增加(P<0.05),TR组和CK组总氮含量峰值分别为4.88 mg·L^(-1)和3.73 mg·L^(-1);TR组和CK组的COD均随发酵进程显著增加,且TR组COD含量增加水平高于CK组;CK组的COD/N值随发酵进程逐渐下降,由发酵初期的179.01下降到发酵后期的12.79,TR组的COD/N值稳定在36.78~38.52之间;TR组和CK组共鉴定出5个芽孢杆菌属、9个种,芽孢杆菌属在2个不同处理组分布数量不同,TR组可培养的芽孢杆菌数量总和为5.5×10^(8)cfu·g^(-1),比CK组(3.3×10^(8)cfu·g^(-1))高66.67%。综上所述添加植物乳杆菌进行笋壳发酵能够促进微生物的有机碳化合物和氮代谢,并提高芽孢杆菌数量。

Understanding the effects of the addition of bacteria agents on the microbial community,total nitrogen(TN)and chemical oxygen demand(COD)during the fermentation of bamboo shoot shell could provide the basis for improving the microbial treatment methods of bamboo shoot shell.By taking the bamboo shoot shell as the research object,the effects of two fermentation methods on TN and COD in the fermentation of bamboo shoot shell were studied by setting up the fermentation group added with Lactobacillus plantarum(TR-inoculated fermentation group)and the natural fermentation group without adding bacteria(CK-natural fermentation group),and the community changes of Bacillus in different treatment groups were compared by using the isolation culture method.The results showed that:After the fermentation,the content of total nitrogen in the TR group increased significantly with the fermentation process(P<0.05),and the peak values of total nitrogen content in the TR group and the CK group were 4.88 mg·L^(-1)and 3.73 mg·L^(-1),respectively.The COD in the TR and CK groups increased significantly with the process of fermentation,and the increase level of COD content in the TR group was higher than that in the CK group.The value of COD/N in the CK group decreased gradually with the process of fermentation,which was from 179.01 in the early stage of fermentation to 12.79 in the late stage of fermentation,while the value of COD/N in the TR group was stable between 36.78 and 38.52.A total of 5 Bacillus genera and 9 species were identified in the TR group and the CK group.The distribution number of Bacillus genera in the two different treatment groups was different.The total number of the culturable Bacillus in the TR group was 5.5×10^(8)cfu·g^(-1),which was 66.67%higher than that in the CK group(3.3×10^(8)cfu·g^(-1)).In conclusion,the addition of Lactobacillus plantarum in the fermentation of bamboo shoot shell could promote the metabolism of organic carbon compounds and nitrogen,and increase the number of Bacillus.