传统四川泡菜中酵母菌的动态变化规律

doi:10.7506/spkx1002-6630-201407017

食品科学

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

1.四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. 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/Abstract

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

曾骏，陈安均，蒲彪，付莎莉，郭双霜. 传统四川泡菜中酵母菌的动态变化规律[J]. 食品科学, doi: 10.7506/spkx1002-6630-201407017.

ZENG Jun, CHEN An-jun, PU Biao, FU Sha-li, GUO Shuang-shuang. Dynamic Changes of Yeasts during the Fermentation of Traditional Sichuan Kimchi[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201407017.

[1]	牟志勇，杨昳津，王光强，熊智强，宋馨，李国辉，艾连中，夏永军. 酵母菌的益生功能及在食品中的应用[J]. 食品科学, 2021, 42(15): 309-318.
[2]	陈璐，史冬梅，何宏魁，陆玮，韩兴林，孙金沅. 酒醅蒸馏过程中部分挥发性活性成分的变化[J]. 食品科学, 2020, 41(24): 137-143.
[3]	罗方雯，黄永光，涂华彬，胡峰，尤小龙. 基于高通量测序技术对茅台镇酱香白酒主酿区域酵母菌群结构多样性的解析[J]. 食品科学, 2020, 41(20): 127-133.
[4]	向慧平，林宜锦，关统伟，张家旭，尚红光，赵小林，焦士蓉，冯栩，杨阳. 四川浓香型大曲生产中酵母菌、芽孢杆菌与工艺指标的关联性分析[J]. 食品科学, 2020, 41(2): 196-201.
[5]	张楠笛，祝林，许琴，向文良. 食窦魏斯氏菌协同植物乳杆菌改善四川泡菜风味[J]. 食品科学, 2020, 41(14): 102-108.
[6]	张宁，范迪，杨燕，王赢，徐琼，崔学文，房玉国，闻宏亮，秦峰，刘浩，范一灵. 食品中肌醇测定用菌株的筛选及检测方法建立和应用[J]. 食品科学, 2020, 41(10): 88-93.
[7]	吴丹丽，李高磊，王明月，陈晓涵，李余动. 低产尿素与高级醇黄酒酵母菌株的筛选、鉴定与发酵[J]. 食品科学, 2019, 40(6): 100-105.
[8]	赵鲁宁，周秋阳，杨慧慧，郑鸿儒，温新宇，孙卫红. 季也蒙毕赤酵母Y35-1菌株对枇杷采后炭疽病的抑菌效果及保鲜作用[J]. 食品科学, 2019, 40(4): 170-177.
[9]	李丽杰，贺敏，贺银凤，孙禹. 酵母菌对重金属的吸附与抗性和解毒重金属的胞内分子机制研究进展[J]. 食品科学, 2019, 40(3): 330-337.
[10]	刘蕾，李娅琳，聂蓉，钱杨，厍晓，陶雨飞，饶瑜. D-核糖及肉桂醛对四川泡菜菌群多样性和生物被膜的影响[J]. 食品科学, 2019, 40(22): 53-61.
[11]	赵英杰，张文平，吴剑梅，程新. 乳扇中高产胞外多糖酵母菌的筛选及其抗氧化活性[J]. 食品科学, 2019, 40(22): 134-140.
[12]	梁叶星，张玲，李雪，张欢欢，熊家艳，张雪梅，高飞虎，杨世雄. 重庆水豆豉自然发酵过程中色泽质构变化规律[J]. 食品科学, 2019, 40(18): 137-143.
[13]	姚博，贠建民，艾对元，严海娇，白杰，李多佳. 浆水中产香酵母菌菌株的筛选及其增殖培养基优化[J]. 食品科学, 2018, 39(6): 107-115.
[14]	龙兴瑶，李键，谢婕，赵欣，王洪伟，张玉，索化夷,. 藏灵菇牦牛酸乳发酵过程中乳酸菌和酵母菌对品质的作用[J]. 食品科学, 2018, 39(4): 82-89.
[15]	雷忠华，陈聪聪，陈谷. 基于宏基因组和宏转录组的发酵食品微生物研究进展[J]. 食品科学, 2018, 39(3): 330-337.

传统四川泡菜中酵母菌的动态变化规律

Dynamic Changes of Yeasts during the Fermentation of Traditional Sichuan Kimchi

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价