食品科学

• 基础研究 • 上一篇    下一篇

传统四川泡菜中酵母菌的动态变化规律

曾 骏,陈安均,蒲 彪,付莎莉,郭双霜   

  1. 1.四川农业大学食品学院,四川 雅安 625014;2.四川省农产品加工及贮藏工程重点实验室,四川 雅安 625014
  • 出版日期:2014-04-15 发布日期:2014-04-18

Dynamic Changes of Yeasts during the Fermentation of Traditional Sichuan Kimchi

ZENG Jun, CHEN An-jun, PU Biao, FU Sha-li, GUO Shuang-shuang   

  1. 1. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China;
    2. Sichuan Key Laboratory of Agricultural Product Processing and Storage Engineering, Ya’an 625014, China
  • Online:2014-04-15 Published:2014-04-18

摘要:

为研究传统四川泡菜发酵过程中酵母菌的动态变化规律,对传统四川泡菜自然发酵过程中的酵母菌进行分离、鉴定和计数。从自制四川泡菜样品中共分离到5 株不同菌落特点的酵母菌,采用26S rDNA D1/D2区序列分析法鉴定,酿酒酵母(Kazachstania exigua)4 株、膜璞毕赤酵母(Pichia membranefaciens)1 株。结果表明:2 种酵母菌都存在于泡菜发酵前期,初始数量为104~106 CFU/mL,随着发酵进行,泡青菜中2 种酵母菌数量持续减少,泡萝卜中2 种酵母菌数量先增加后减少,泡白菜中没有检测到膜璞毕赤酵母,酿酒酵母数量先增加后减少。2 种酵母菌在泡菜主要发酵时期的第3~5天减少最快,5 d后消失,不同发酵原料和盐水中pH值变化是影响2 种酵母菌动态变化的重要原因。

关键词: 四川泡菜, 酵母菌, 变化规律

Abstract:

This study was designed to explore the dynamic changes of yeasts during the spontaneous fermentation oftraditional Sichuan kimch. Five yeast strains from kimchi juice were isolated and identifiedby sequence analysis of the D1/D2region of 26S rDNA as 4 Kazachstaniaexi gua strains and 1 Pichia membranefaciens strain. The results indicated that theinitial quantities of both yeast species were 104-106 CFU/mL at the early fermentation stage. As the fermentation proceeded,the two yeast species showed a continuous decline in pickled bok choy and tended to increase initially and then decrease inpickled radish; however, Pichia membranefaciens was not detected in pickled Chinese cabbage, while Kazachstania exiguashowed an initial increase followed by an opposite trend. The quantities of both yeast species exhibited the fastest declinefrom day 3 until day 5, that is the main fermentation period, to reach undetectable levels. These observed changes may bedue to changes in the pH of fermentation substrates and pickle brine.

Key words: Sichuan kimchi, yeast, change