四川泡菜母水的微生物群落与理化特性分析

Analysis of Microbial Community and Physicochemical Characteristics in Sichuan Pickle Brine

为明确泡菜母水中的优势微生物与理化特性的相关性,采用高通量测序技术分析母水中的微生物群落结构,并进行相关性分析。结果表明:泡菜母水的总酸含量为3.00~18.90 g/kg,pH值为3.27~4.71,盐含量为11.00~15.50 g/100 g,检出草酸、苹果酸、琥珀酸和乳酸等7种有机酸。微生物主要群落包括厚壁菌门和子囊菌门2个门,占比均超过99.00%。优势细菌是乳杆菌属、片球菌属,优势真菌是毕赤酵母属、哈克斯坦酵母属、德巴利酵母属。相关性分析表明,乳酸杆菌属与乳酸呈显著正相关关系(P<0.05),与乙酸呈极显著正相关关系(P<0.01)。片球菌属与苹果酸呈极显著正相关关系(P<0.01)。结论:乳酸杆菌和片球菌是泡菜母水的优势微生物,研究结果为泡菜母水高效发酵菌株的选育和泡菜工业化生产提供试验参考。

To determine the correlation between dominant microorganisms and physicochemical characteristics of pickle brine.Analysis of the correlation between physicochemical properties and microbial communities was revealed,while the microbial community structure was investigated using high-throughput sequencing technology.The results showed that:The total acid content of pickle brine was 3.00-18.90 g/kg,the pH value was 3.27-4.71,the salt content was 11.00-15.50 g/100 g,and 7 kinds of organic acids including oxalic acid,malic acid,succinic acid and lactic acid were detected.The dominant microbial phylums include Firmicutes and Ascomycota,accounting for more than 99.00%of the total.The dominant bacterial genera were Lactobacillus and Pediococcus.The dominant fungal were Pichia,Kazachstania and Debaryomyces.The correlation analysis showed that Lactobacillus had a significant positive correlation with lactic acid(P<0.05)and acetic acid(P<0.01),and Pediococcus had a significant positive correlation with malic acid(P<0.01).In summary,Lactobacillus spp.and Pediococcus were the dominant microorganisms in the pickle brine.This provided a reference for the selection and breeding of efficient fermentation strains of pickle brine and industrialization of pickles.