1673-159X

CN 51-1686/N

复合乳酸菌剂发酵四川泡菜过程中细菌群落变化及风味特征分析

Analysis of Bacterial Community Dynamics and Flavor Characteristics in Sichuan Paocai Fermented with Mixed Starter Culture

  • 摘要: 为探究复合乳酸菌剂发酵四川泡菜过程中微生态演替规律及泡菜风味特征,以自然发酵为对照,采用2株植物乳植杆菌和1株屎肠球菌组合的复合菌剂对四川泡菜进行28 d发酵,并分析四川泡菜发酵过程中理化指标、细菌群落结构及代谢物变化规律。结果显示:在泡菜发酵第7 d,复合菌剂发酵组(GA组)盐卤pH值已降至3.60±0.30,显著低于自然发酵组(CK组,4.30±0.40),亚硝酸盐峰值含量(0.30±0.03 mg/kg)显著低于CK组(7.53±0.26 mg/kg)(P<0.05),GA组还原糖消耗速率较快,其含量(2.11±0.06 g/100 g)显著低于CK组(2.40±0.10 g/100 g);发酵28 d后,GA组总酸含量(4.56±0.08 g/L)和乳酸含量(4.27±0.33 g/L)更高;整个发酵过程中,GA组中始终以厚壁菌门(Firmicutes)和植物乳植杆菌属(Lactiplantibacillus)为优势菌门和属,自然发酵组发酵7 d后厚壁菌门和片球菌属(Pediococcus)成为优势菌门和属;差异性挥发风味物质中(VIP>1),GA组的桉叶油醇(428.26±21.74 µg/kg)和乙酸乙酯(130.03±13.95 µg/kg)含量均显著高于CK组(P<0.05),含硫化合物含量均低于CK组。GA组发酵泡菜在感官评分中得分更高,复合菌剂能有效促进泡菜酸化并提高泡菜风味品质。本研究可为四川泡菜发酵菌剂筛选及生产应用提供参考。

     

    Abstract: To investigate the microbial community succession and flavor characteristics during Sichuan paocai fermentation using a composite lactic acid bacteria starter, this study employed acombination of two Lactiplantibacillus plantarum strains and one Enterococcus faecium for 28-day fermentation, with natural fermentation as the control (CK group). The physicochemical parameters, bacterial community structure, and metabolite dynamics were systematically analyzed. Results show that on the 7th day, the brine pH in the composite starter culture group (GA group) decreases to 3.60±0.30, significantly lower than CK group (4.30±0.40). The nitrite peak concentration in GA group (0.30±0.03 mg/kg) is markedly reduced compared to CK group (7.53±0.26 mg/kg) (P<0.05). GA group exhibited accelerates reducing sugar consumption, with residual content (2.11±0.06 g/100g) significantly lower than CK group (2.40±0.10 g/100 g). After 28 days, GA group shows higher total acid (4.56±0.08 g/L) and lactic acid (4.27±0.33g/L) concentrations. Throughout the fermentation process, Firmicutes and Lactiplantibacillus remain the dominant phylum and genus in the GA group, while in the natural fermentation group, Firmicutes and Pediococcus become the dominant phylum and genus after 7 days of fermentation. Among differential volatile compounds (VIP>1), eucalyptol (428.26±21.74 µg/kg) and ethyl acetate (130.03±13.95 µg/kg) in GA group significantly exceed CK group (P<0.05), whereas sulfur-containing compounds are reduced. Sensory evaluation reveals superior scores for GA group. These findings indicate that the composite starter effectively accelerates acidification and enhances flavor quality of Sichuan paocai, providing theoretical basis for starter culture selection and industrial application.

     

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