添加大蒜汁对东北酸菜的影响
作者:
  • 孙全敏

    孙全敏

    大连大学 生命健康学院, 辽宁 大连 116622;辽宁省海洋微生物工程技术研究中心, 辽宁 大连 116622;大连市海洋微生物工程重点实验室, 辽宁 大连 116622;大连市合成生物学重点实验室, 辽宁 大连 116622
    在期刊界中查找
    在百度中查找
    在本站中查找
  • 赵露

    赵露

    大连大学 生命健康学院, 辽宁 大连 116622;辽宁省海洋微生物工程技术研究中心, 辽宁 大连 116622;大连市海洋微生物工程重点实验室, 辽宁 大连 116622;大连市合成生物学重点实验室, 辽宁 大连 116622
    在期刊界中查找
    在百度中查找
    在本站中查找
  • 陈文丽

    陈文丽

    大连大学 生命健康学院, 辽宁 大连 116622;辽宁省海洋微生物工程技术研究中心, 辽宁 大连 116622;大连市海洋微生物工程重点实验室, 辽宁 大连 116622;大连市合成生物学重点实验室, 辽宁 大连 116622
    在期刊界中查找
    在百度中查找
    在本站中查找
  • 吴家明

    吴家明

    大连大学 生命健康学院, 辽宁 大连 116622;辽宁省海洋微生物工程技术研究中心, 辽宁 大连 116622;大连市海洋微生物工程重点实验室, 辽宁 大连 116622;大连市合成生物学重点实验室, 辽宁 大连 116622
    在期刊界中查找
    在百度中查找
    在本站中查找
  • 迟乃玉

    迟乃玉

    大连大学 生命健康学院, 辽宁 大连 116622;辽宁省海洋微生物工程技术研究中心, 辽宁 大连 116622;大连市海洋微生物工程重点实验室, 辽宁 大连 116622;大连市合成生物学重点实验室, 辽宁 大连 116622
    在期刊界中查找
    在百度中查找
    在本站中查找
  • 王晓辉

    王晓辉

    大连大学 生命健康学院, 辽宁 大连 116622;辽宁省海洋微生物工程技术研究中心, 辽宁 大连 116622;大连市海洋微生物工程重点实验室, 辽宁 大连 116622;大连市合成生物学重点实验室, 辽宁 大连 116622
    在期刊界中查找
    在百度中查找
    在本站中查找
  • 张庆芳

    张庆芳

    大连大学 生命健康学院, 辽宁 大连 116622;辽宁省海洋微生物工程技术研究中心, 辽宁 大连 116622;大连市海洋微生物工程重点实验室, 辽宁 大连 116622;大连市合成生物学重点实验室, 辽宁 大连 116622
    在期刊界中查找
    在百度中查找
    在本站中查找
基金项目:

中央引导地方科技发展资金(110013); 国家自然科学基金(31500039); 大连市青年科技之星项目(2017RQ155); 国家重点研发计划(2022YFC2805105)


Effects of adding garlic juice on pickled Chinese cabbage
Author:
  • SUN Quanmin

    SUN Quanmin

    College of Life and Health, Dalian University, Dalian 116622, Liaoning, China;Liaoning Marine Microbial Engineering and Technology Center, Dalian 116622, Liaoning, China;Key Laboratory of Marine Microbial Engineering in Dalian City, Dalian 116622, Liaoning, China;Key Laboratory of Synthetic Biology in Dalian City, Dalian 116622, Liaoning, China
    在期刊界中查找
    在百度中查找
    在本站中查找
  • ZHAO Lu

    ZHAO Lu

    College of Life and Health, Dalian University, Dalian 116622, Liaoning, China;Liaoning Marine Microbial Engineering and Technology Center, Dalian 116622, Liaoning, China;Key Laboratory of Marine Microbial Engineering in Dalian City, Dalian 116622, Liaoning, China;Key Laboratory of Synthetic Biology in Dalian City, Dalian 116622, Liaoning, China
    在期刊界中查找
    在百度中查找
    在本站中查找
  • CHEN Wenli

    CHEN Wenli

    College of Life and Health, Dalian University, Dalian 116622, Liaoning, China;Liaoning Marine Microbial Engineering and Technology Center, Dalian 116622, Liaoning, China;Key Laboratory of Marine Microbial Engineering in Dalian City, Dalian 116622, Liaoning, China;Key Laboratory of Synthetic Biology in Dalian City, Dalian 116622, Liaoning, China
    在期刊界中查找
    在百度中查找
    在本站中查找
  • WU Jiaming

    WU Jiaming

    College of Life and Health, Dalian University, Dalian 116622, Liaoning, China;Liaoning Marine Microbial Engineering and Technology Center, Dalian 116622, Liaoning, China;Key Laboratory of Marine Microbial Engineering in Dalian City, Dalian 116622, Liaoning, China;Key Laboratory of Synthetic Biology in Dalian City, Dalian 116622, Liaoning, China
    在期刊界中查找
    在百度中查找
    在本站中查找
  • CHI Naiyu

    CHI Naiyu

    College of Life and Health, Dalian University, Dalian 116622, Liaoning, China;Liaoning Marine Microbial Engineering and Technology Center, Dalian 116622, Liaoning, China;Key Laboratory of Marine Microbial Engineering in Dalian City, Dalian 116622, Liaoning, China;Key Laboratory of Synthetic Biology in Dalian City, Dalian 116622, Liaoning, China
    在期刊界中查找
    在百度中查找
    在本站中查找
  • WANG Xiaohui

    WANG Xiaohui

    College of Life and Health, Dalian University, Dalian 116622, Liaoning, China;Liaoning Marine Microbial Engineering and Technology Center, Dalian 116622, Liaoning, China;Key Laboratory of Marine Microbial Engineering in Dalian City, Dalian 116622, Liaoning, China;Key Laboratory of Synthetic Biology in Dalian City, Dalian 116622, Liaoning, China
    在期刊界中查找
    在百度中查找
    在本站中查找
  • ZHANG Qingfang

    ZHANG Qingfang

    College of Life and Health, Dalian University, Dalian 116622, Liaoning, China;Liaoning Marine Microbial Engineering and Technology Center, Dalian 116622, Liaoning, China;Key Laboratory of Marine Microbial Engineering in Dalian City, Dalian 116622, Liaoning, China;Key Laboratory of Synthetic Biology in Dalian City, Dalian 116622, Liaoning, China
    在期刊界中查找
    在百度中查找
    在本站中查找
  • 摘要
  • | |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • | |
  • 文章评论
    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.

    参考文献
    相似文献
    引证文献
引用本文

孙全敏,赵露,陈文丽,吴家明,迟乃玉,王晓辉,张庆芳. 添加大蒜汁对东北酸菜的影响[J]. 微生物学报, 2024, 64(9): 3345-3365

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:2024-02-28
  • 最后修改日期:2024-05-23
  • 在线发布日期: 2024-08-30
  • 出版日期: 2024-09-04
文章二维码