传统东北酸菜发酵过程中的细菌动态及多样性杨洪岩，李超，刘通，邹慧芳，渠畅，吴昊(东北林业大学生命科学学院/大庆生物技术研究院，黑龙江哈尔滨150040)摘要:为筛选控制酸菜发酵的微生物接种剂，本研究跟踪传统东北酸菜发酵过程，解析其细菌动态和多样性。结果显示，pH在发酵的第8d已下降到4.1，之后稳定在4.0左右;可溶性糖变化主要出现在发酵的前18d，由最初的11.4%干物质(DM)下降到3.9%DM;在发酵的第6d，亚硝酸盐含量最高(31.3mg/kg湿样)，到发酵的第30d，下降到4.8mg/kg湿样;发酵结束时体系中的乳酸和乙酸含量分别为6.7g/L和0.6g/L;在体系中检测到了一般细菌Acinetobactersp.，Pseudomonasfragi，Klebsiellasp.，Citrobactersp.，Betaproteobacteriasp.和乳酸菌Leuconostocmesenteroides，Lactobacilluscurvatus，Lact.plantarum及Lact.oligofermentans。在发酵第6d，乳酸菌总量占总体的63.8%，异型发酵乳酸菌Leuc.mesenteroides占32.9%;随后乳酸菌比例一直增加，直到发酵的30d，所检测到的细菌全部为乳酸菌;Lact.curvatus在发酵的第6d，达到总体的21.1%，到发酵的第12d，已经达到41.1%，以后一直维持在45%以上;首次检测到Lact.oligofermentans，其在发酵的12d达到增殖高峰，占总比例的21.1%。综上可见，传统东北酸菜发酵过程是以乳酸菌为主导的发酵过程，其发酵过程中的优势乳酸菌为Lact.curvatus，该结果为筛选有效的酸菜发酵菌剂提供了技术参考。关键词:酸菜，发酵，动态，多样性，乳酸菌BacterialdynamicsanddiversityduringtraditionalsauerkrautfermentaitonYANGHong－yan，LIChao，LIUTong，ZOUHui－fang，QU(CollegeofLifeSciences/DaqingBio－TechInstitute，NortheastForestryUniversity，Harbin150040，China)Abstract:Toprovideaneffectivebasisforselectingtheinoculanttocontrolsauerkrautfermentation，thebacteriasuccessionanddiversitywereinvestigatedduringsauerkrautfermentation.ThepHofthefermentationsystemdecreasedfrom7.3at0dto4.1at8doffermentation.Subsequently，thepHremainedatapproximately4.0.Water－solublecarbohydrate(WSC)contentdecreasedfrom11.4%drymatter(DM)to3.9%DMduringthefirst18daysoffermentation.Thehighestnitritevaluewas31.3mg/kgfreshmatter(FM)at6d.At30d，thenitritecontentdescreasedto4.8mg/kgFM.Theconcentrationsoflacticacidandaceticacidinfermentedjuicewere6.7g/Land0.6g/L，respectively.ThebacteriadetectedinthefermentationsystemincludedAcinetobactersp.，Pseudomonasfragi，Klebsiellasp.，Citrobactersp.，Betaproteobacteriasp.andlacticacidbacteria(LAB).TheLABcontainedLeuconostocmesenteroides，Lactobacilluscurvatus，LactobacillusplantarumandLactobacillusoligofermentans.At6d，LABcomprised63.8%ofthebacterialpopulation，withtheheterofermentativeLABLeuconostocmesenteroidescomprising32.9%.Subsequently，theproportionofLABincreasedcontinuously.At30d，allmicroorganismswereLAB.Lact.curvatuscomprised21.1%ofthepopulationat6d，41.1%at12d，andgreaterthan45%at30d，dominatingthefermentationprocess.Forthefirsttime，Lact.oligofermentanswasfoundtobeinvolvedinthefermentation.ThehighestlevelofLact.oligofermentans(21.1%)wasdetectedat12d.Basedontheaboveresults，thedominantmicroorganismsinvolvedinsuan－caifermentationwereLABandLact.curvatuswasthepredominantmicroorganisminthefermentation.Thisstudyprovidesafoundationforscreeningtheinoculanttocontrolthesauerkrautfermentation.Keywords:sauerkraut;fermentation;dynamics;microbialdiversity;lacticacidbacteria中图分类号:TS255.1文献标识码:A文章编号:1002－0306(2015)01－0154－07doi:10．13386/j．issn1002－0306．2015．01．024东北酸菜是一种传统发酵蔬菜食品，随其知名度的提高以及现代生活节奏的加快，市场对酸菜的需求量越来越大。需求的不断扩大加速了酸菜生产的规模化，然而迄今为止...