添加大蒜汁对东北酸菜的影响

Effects of adding garlic juice on pickled Chinese cabbage

摘要:

【目的】通过在东北酸菜中添加大蒜汁，研究不同大蒜汁浓度对东北酸菜发酵过程的影响。【方法】以自然发酵酸菜为对照，对发酵过程中理化指标和OD₆₀₀进行监测，探究蒜汁浓度对酸菜发酵过程物种丰富度、细菌菌群结构和丰度的影响。利用16S rRNA基因高通量测序技术对发酵后期不同蒜汁浓度的酸菜样品测序，并对蒜风味酸菜进行了模糊数学的感官评价，从中筛选出发酵性能优良的乳酸菌。【结果】不同大蒜汁浓度对pH值与OD₆₀₀影响较小，但可以明显降低“亚硝峰”峰值；添加0.2%−0.4%的蒜汁浓度，有利于乳植杆菌属(Lactiplantibacillus)的生长且添加蒜汁发酵的物种丰富度高于自然发酵，0.3%蒜汁浓度的发酵液物种丰富度最高，种属数远高于其他浓度；模糊数学感观评价结果显示，0.3%蒜汁酸菜成品品质最好，能使酸菜呈现更好的感观品质和外观颜色，观察到物种丰富度高、种属数多的样品和东北酸菜感官评价的结果一致，并从中筛出一株发酵性能优良乳酸菌，鉴定为戊糖乳植物杆菌，其发酵特性为产酸最多、亚硝酸盐降解率最高、还具有一定的耐蒜性。【结论】本研究为乳酸菌发酵剂的开发提供菌种来源，为蒜风味酸菜产业化奠定理论基础。

Abstract:

[Objective] To study the effects of adding different concentrations of garlic juice on the fermentation of pickled Chinese cabbage. [Methods] The physicochemical indicators and OD₆₀₀ during the fermentation process were measured, and the effects of garlic juice concentration on the richness, community structure, and abundance of bacteria during the fermentation were studied with natural fermentation as the control. The 16S rRNA gene high-throughput sequencing was carried out in the late fermentation stage for the pickled Chinese cabbage samples with the addition of garlic juice at different concentrations. Fuzzy mathematics-based evaluation was conducted for the sensory quality of garlic-flavored samples to select the lactic acid bacterial strains with excellent fermentation performance. [Results] Different concentrations of garlic juice had minor effects on the pH and OD₆₀₀ but significantly reduced the peak value of nitrite. Adding 0.2%–0.4% garlic juice was beneficial for the growth of Lactiplantibacillus, and the species richness of the product fermented with the addition of garlic juice was higher than that of the naturally fermented product. The fermentation liquid with the addition of 0.3% garlic juice had the highest species richness, with much higher number of genera than other concentration groups. The product from fermentation with 0.3% garlic juice showcased the best quality, presenting better sensory quality and appearance. The product with high species richness and a large number of genera had good sensory quality. A strain of lactic acid bacteria with excellent fermentation performance was screened out and identified as Lactiplantibacillus pentosus, which produced the most acids during fermentation, had the highest nitrite degradation rate, and exhibited tolerance to garlic. [Conclusion] This study provides a strain for the development of lactic acid bacteria fermentation agents and lays a theoretical foundation for the industrialization of garlic-flavored pickled Chinese cabbage.