食盐质量浓度对传统自然发酵圆白菜的菌系结构和代谢的影响

以2、5、8 g/100 m L食盐添加量的传统自然发酵泡菜为研究对象,比较了3种不同食盐质量浓度的传统自然发酵泡菜中优势菌系结构、卤水p H值和总酸、底物和代谢产物、亚硝酸盐含量的变化。结果表明:乳酸菌主导整个泡菜发酵过程,蔗糖一直被代谢利用,葡萄糖和果糖含量逐步增加,发酵结束时乳酸大量积累。食盐质量浓度对泡菜发酵前期有显著影响,2 g/100 m L食盐质量浓度的泡菜中乳酸菌的繁殖代谢最快,发酵结束时p H值最低,总酸含量最高;5 g/100 m L食盐质量浓度能较好地抑制有害微生物的繁殖,最快通过亚硝峰,产生的乙醇量最高;8 g/100 m L食盐质量浓度抑制了泡菜中乳酸菌的繁殖代谢,使泡菜的成熟期延迟,对蔗糖的利用率最低。

Effect of Salt Concentration on Microbial Community Composition and Metabolism in Traditional Pickled Cabbage

In this paper, traditional pickled cabbages obtained by natural fermentation with different addition amounts of salt
(2, 5 and 8 g/100 mL) were studied by comparing the dominant microorganisms, pH, total acid, substrates and metabolites
and nitrite in pickling juices during fermentation. The results indicated that lactic acid bacteria were the dominant bacteria
during the fermentation process, sucrose was steadily consumed, glucose and fructose were gradually accumulated, and
lactic acid was accumulated to a high level at the end of fermentation. Salinity had a significant effect on the early stage of
fermentation, and 2 g/100 mL salt could result in the highest reproduction and metabolism rate of lactic acid bacteria, the
lowest pH and the highest total acid at the end of fermentation. In contrast, 5 g/100 mL salt had obvious inhibitory effect on the
growth of harmful microorganisms and resulted in the highest speed to reach the nitrite peak. The addition of 8 g/100 mL salt could
result in the lowest reproduction and metabolism rate of lactic acid bacteria and the lowest utilization rate of sucrose.