摘要:
为探究东北地区自然发酵酸菜不同发酵时间的化学成分含量和微生物数量的动态变化及其相关性,本文以纯培养法追踪微生物数量变化,同时监测发酵体系中化学成分变化,并进行相关性分析。结果表明,随发酵时间的延长,pH和可溶性蛋白的含量下降,总酸含量上升,还原糖、亚硝酸盐和氨基酸态氮含量均先增加后减小。细菌菌落总数、大肠菌群数和乳酸菌数量先增加后减少,大肠菌群数最后为零。酵母菌数量先增加后降低,最后略上升。相关性分析表明,乳酸菌数与pH、大肠菌群数及可溶性蛋白含量极显著负相关(p<0.01),酵母菌数与亚硝酸盐、还原糖及氨基酸态氮含量极显著正相关(p<0.01)。大肠菌群数与pH、还原糖、可溶性蛋白及氨基酸态氮含量极显著正相关(p<0.01),细菌菌落总数与氨基酸态氮含量显著正相关(p<0.05)。本研究表明,酸菜发酵体系中多种化学成分与微生物数量相关性显著,为提高酸菜发酵环境中微生物与化学成分之间的协调性提供了理论基础。
Abstract:
In order to explore the dynamic changes and correlations between chemical components contents and microbial quantity at different fermentation time in traditional Chinese sauerkraut. Conventional culture assay was used to analyse microbial quantity, chemical indexes and correlation analysis of them during sauerkraut fermentation. The results showed that, with the prolongation of fermentation time, pH and soluble protein content decreased, total acid contents increased, the contents of reducing sugar, nitrite, and amino acid nitrogen all increased and then decreased during the fermentation process. The total number of bacteria, coliform bacteria and the lactic acid bacteria increased and then decreased. The number of coliform bacteria eventually became zero finally. The amount of yeast increased, decreased and then increased slightly. The correlation analysis showed that, the number of lactic acid bacteria was significantly negatively correlated with the pH, the number of coliform bacteria, and the soluble protein contents (p<0.01). The number of yeasts was positively correlated with nitrite, reducing sugar and amino acid nitrogen contents (p<0.01). The number of coliform bacteria was positively correlated with pH value, reducing sugar, soluble protein and amino acid nitrogen contents (p<0.01). There was a positive correlation between total bacterial number and amino acid nitrogen contents (p<0.05).The study indicated the significant correlations and complex relationships between chemical components comntent and microorganism quantity in traditional Chinese sauerkraut system, which provided theoretical basis for improving the coordination between microorganisms and chemical indexes in the fermentation environment.
百度学术
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