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2014 Vol.33 No.3 Serial No.265
China Brewing
泡菜生产的微生物区系分析
张宗舟王玉洁*石宝珍
Research Report
（1.天水师范学院生命科学与化学学院甘肃天水7410012.甘肃天水岐黄药业有限责任公司甘肃天水741018；
3.甘肃瑞霖医药生物有限责任公司甘肃天水741020)
摘要通过对泡菜水的微生物区系分析证明了泡菜发酵是一种特殊的混菌共酵。发酵初期，各类微生物相互竟争大量繁殖数量增加较快渐而乳酸菌、醋酸菌成为优势菌群泡菜液的pH值开始明显下降其他微生物受到抑制。在发酵2-3d微生物数量达到高
10°CFU/mL醋酸菌群数量13.1x10*14.0x10°CFU/mL汀酸菌群数量2.5x103.2x10°CFU/mL酵母菌群数量4.0x10°~5.1x10°CFU/mL
微生物的数量变化说明了泡菜的发酵过程在生产中注意把握微生物的变化动态有利于控制产品质量关键词泡菜微生物区系发酵乳酸菌群
中图分类号TS254.4
文献标识码A
doi :10.3969/j.issn.02545071.2014.03.007
文章编号02545071(2014)03-0024-04
Microbial flora analysis in pickle production ZHANG Zongzhou', WANG Yujie**, SHI Baozhen
(I.College of Life Science and Chemistry, Tianshui Norma/ University, Tianshui 74/001, China; 2.Gansu Tianshui Qihuang Phamaceutica/
Co., Ltd., Tianshui 741018, China; 3.Gansu Reiseng Pharmaceutical Biotechnology Co., Ltd., Tianshui 741020, China)
Abstract: It was proved that pickle fermentation was a special process with mixed strains through the microbial flora analysis of pickle water. At the beginning of the fermentation, microorganism increased sharply and they competed with each other. Gradually the lactic acid bacteria and acetic acid bacteria became the advantage bacterium group, other microorganisms were suppressed and pH value of the pickle water decreased. The total numbe of microorganisms reached a peak at the 2~3 d of fermentation, and then all the number of microorganisms began to decline and gradually became stable. The period of pickle fementation was 7 d, the lactic acid bacteria amount was 245.0x10°404.6x10°CFU/ml, acetic acid bacteria amount was 13.1×10*14.0x10°CFU/ml, butyric acid bacteria amount was 2.5x10°3.2x10°CFU/ml, and the yeast amount was 4.0x10°5.1×10°CFU/ml in the 7d. The change of microorganisms illustrated the process of fermentation, which showed that paying attention to the dynamic changes of microorganism was helpful to control the product quality.
Key words: pickle; microorganism; flora; fermentation; lactic acid bacteria
泡菜古称殖，1400年以前已有记载。泡菜是以甘蓝、胡萝卜等为原料经洗涤、切分处理后放入泡菜坛内加入一定浓度的食盐溶液再经乳酸发酵等制成的一种制蔬菜制品"。泡菜味道宜人组织脆嫩盛产于四川流行于全国。凡含纤维丰富的蔬菜、水果都可以用来腌制泡菜。泡菜含有丰富的维生素和钙、磷等无机物既能为人体提供充足的营养又能预防动脉硬化等疾病。有人认为泡菜是乳酸发酵乳酸菌越纯泡菜质量越好越具有吸引力。实际上泡菜发酵和乳酸发酵从发酵机理到发酵工艺都有很大的差异(4。从生物化学角度来讲泡菜是酿造而不是发醇只是人们习惯称泡菜发酵。泡菜在发酵过程中参与的微生物比较复杂其是多种微生物共同发酵的结果]。发酵初期多种微生物对环境因素以及营养物质进行竞争形成一种动态平衡。发酵稳定后泡菜成熟营养物
收稿日期2014-01-23
基金项目甘肃省自然基金(1010RJZE029)
质比较恒定泡菜内部条件基本不变蔬菜得以较长时间保存3-司。微生物决定着泡菜的风味、质量直接影响着泡菜的发酵进程和泡菜的保存期。发酵过程中微生物的种类与数量的变化可以解释泡菜的发酵原理泡菜的发醇酵工艺[1-12]。本研究采用4种常用泡菜原料一萃果、白萝卜、黄萝卜、大白菜分别在同一种工艺、同一种泡菜母液、同样的发酵条件、同样的发酵时间下定期测定主要微生物数量[13-4]。因乳酸菌群、醋酸菌群、丁酸菌群和酵母菌群是主体菌群，所以只测这4类菌群测定结果供有关科技工作人员参考。
1材料与方法 1.1材料与试剂 1.1.1原料
苹果、白萝卜、黄萝卜和大白菜均为天水当地生产。
作者简介张宗舟（1957-）男教授博士，研究方向为应用微生物学*通讯作者主玉洁(1964-）工程师本科研究方向为药物制剂学
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