KCl替代NaCl对东北酸菜细菌菌群多样性的影响

Effect of KCl substitution for NaCl on bacterial diversity of sauerkraut in Northeast China

该研究采用KCl替代NaCl自然发酵制备东北酸菜,采用高通量测序技术对酸菜样品的细菌菌群多样性进行分析,同时采用9分制评分法进行感官品质评价,考察不同KCl替代量(0、25%、50%、75%、100%)对东北酸菜细菌菌群多样性及感官品质的影响。结果表明,在所有酸菜样品中共检出454个菌属,其中,KCl替代量为50%时菌属种类最少(222),KCl替代量为100%时菌属种类最多(252)。KCl替代量对于酸菜的细菌菌群种类与相对丰度均有显著影响。KCl替代量为0与100%的样品与其他样品之间的物种差异性较大,KCl替代量在25%~75%之间的样品物种差异性较小。当KCl替代量为50%时,酸菜的苦味、整体评价发生显著变化。综上,KCl替代NaCl对酸菜中的细菌多样性会产生显著影响,当替代量>50%时会对酸菜的感官品质产生不利的影响。

The sauerkraut in the Northeast China was made by natural fermentation with KCl substitution for NaCl,the bacterial diversity of sauerkraut samples was analyzed by high-throughput sequencing technology,and a 9-point scale method was used to evaluate the sensory quality.The effects of different KCl substitution amounts(0,25%,50%,75%,and 100%)on the bacterial diversity and sensory quality of the Northeast sauerkraut were investigated.The results showed that a total of 454 bacterial genera were detected in all sauerkraut samples,of which the least number of bacterial genera was 222 when KCl substitution amount was 50%,and the greatest number of bacterial genera was 252 when KCl substitution was 100%.The KCl substitution amount had a significant effect on the species and relative abundance of bacterial flora in sauerkraut.The species difference was higher between the samples with substitution amount 0 and 100%and other samples,and less between samples with substitution amount 25%-75%.When the KCl substitution amount was 50%,the bitterness and overall evaluation of sauerkraut changed significantly.In summary,the KCl substitution for NaCl had a significant effect on the bacterial diversity of sauerkraut,and when the substitution amount exceeds 50%,it had a negative effect on the sensory quality of sauerkraut.