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当前位置: 首页 > 文章 > 干酪乳杆菌11MZ-5-1发酵酸菜化学成分及细菌多样性分析 食品科学 2018 (24) 116-122
Position: Home > Articles > Chemical Composition and Bacterial Diversity of Lactobacillus casei 11MZ-5-1 Fermented Chinese Cabbage Pickle FOOD SCIENCE 2018 (24) 116-122

干酪乳杆菌11MZ-5-1发酵酸菜化学成分及细菌多样性分析

作  者：
赵丹;杜仁鹏;宋刚;孙健;平文祥;葛菁萍
单  位：
黑龙江大学农业微生物技术教育部工程研究中心;黑龙江大学生命科学学院,微生物黑龙江省高校重点实验室;黑龙江大学生命科学学院微,生物黑龙江省高校重点实验室
关键词：
酸菜;干酪乳杆菌;化学成分;细菌多样性
摘  要：
以分离自酸菜发酵液的干酪乳杆菌(Lactobacillus casei)11MZ-5-1为发酵剂,构建酸菜发酵微生物生态系统研究模型,利用高效液相色谱和气相色谱-质谱联用技术,分析L. casei 11MZ-5-1发酵酸菜中风味物质及菌群分布情况。结果表明L. casei 11MZ-5-1发酵酸菜总酸含量较高,亚硝酸盐含量较低,甘油、甘露醇、2,3-丁二醇、VC等有益代谢产物产量分别为(0.36±0.03)、(13.82±0.42)、(0.22±0.02)g/L和(445±13.23)mg/kg,挥发性风味物质的相对含量为(91.13±4.29)%,均高于自然发酵酸菜(P<0.05),安全性、营养价值更高,风味物质含量丰富、感官品质更优。此外,L. casei 11MZ-5-1发酵酸菜微生物多样性低于自然发酵酸菜(P<0.05),且在整个发酵过程中,L. casei始终保持优势地位。研究结果不仅展现了L. casei 11MZ-5-1在酸菜发酵工业生产中的应用前景,还有助于酸菜生产工艺监控和质量标准的建立。
译  名：
Chemical Composition and Bacterial Diversity of Lactobacillus casei 11MZ-5-1 Fermented Chinese Cabbage Pickle
作  者：
ZHAO Dan;DU Renpeng;SONG Gang;SUN Jian;PING Wenxiang;GE Jingping;Heilongjiang Key Laboratory of Microbiology, College of Life Science, Heilongjiang University;Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University;
单  位：
ZHAO Dan%DU Renpeng%SONG Gang%SUN Jian%PING Wenxiang%GE Jingping%Heilongjiang Key Laboratory of Microbiology, College of Life Science, Heilongjiang University%Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University
关键词：
pickled Chinese cabbage;;Lactobacillus casei;;chemical composition;;bacterial diversity
摘  要：
The volatile flavor compounds of Chinese cabbage pickle fermented with Lactobacillus casei 11 MZ-5-1, isolated from naturally fermented Chinese cabbage brine, and the naturally fermented sample were analyzed by high performance liquid chromatography(HPLC) and gas chromatography-mass spectrometry(GC-MS). Meanwhile, the bacterial communities were investigated. It was found that L. casei 11 MZ-5-1 fermented pickle contained higher total acid content and lower nitrite content than the naturally fermented one. The contents of the health-beneficial metabolites glycerine, mannitol, 2,3-butanediol and VC were(0.36 ± 0.03),(13.82 ± 0.42),(0.22 ± 0.02) g/L and(445 ± 13.23) mg/kg, respectively, and the relative content of flavor compounds was(91.13 ± 4.29)% in the L. casei 11 MZ-5-1 fermented pickle, which were all higher than those in naturally fermented pickle(P < 0.05). These results demonstrated that the 11 MZ-5-1 fermented Chinese cabbage pickle were better in term of safety and nutritious value in addition to higher contents of flavor compounds and better sensory quality. Furthermore, the bacterial diversity in the 11 MZ-5-1 fermented product was lower than that in the naturally fermented sample(P < 0.05), and L. casei dominated the microbial flora during the fermentation process. Our findings highlight the application potential of L. casei 11 MZ-5-1 as a starter culture for industrial production of Chinese cabbage pickle and could be useful for monitoring the production of pickled Chinese cabbage and establishing quality standard.

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