西华大学学报（自然科学版）2025，Vol.44Issue(4)：19-31,13.DOI:10.12198/j.issn.1673-159X.5826
复合乳酸菌剂发酵四川泡菜过程中细菌群落变化及风味特征分析
Analysis of Bacterial Community Dynamics and Flavor Characteristics in Sichuan Paocai Fermented with Mixed Starter Culture
摘要
Abstract
To investigate the microbial community succession and flavor characteristics during Sichuan paocai fermentation using a composite lactic acid bacteria starter,this study employed acombina-tion of two Lactiplantibacillus plantarum strains and one Enterococcus faecium for 28-day fermentation,with natural fermentation as the control(CK group).The physicochemical parameters,bacterial community structure,and metabolite dynamics were systematically analyzed.Results show that on the 7th day,the brine pH in the composite starter culture group(GA group)decreases to 3.60±0.30,significantly lower than CK group(4.30±0.40).The nitrite peak concentration in GA group(0.30±0.03 mg/kg)is markedly reduced compared to CK group(7.53±0.26 mg/kg)(P<0.05).GA group exhibited accelerates reducing sugar con-sumption,with residual content(2.11±0.06 g/100g)significantly lower than CK group(2.40±0.10 g/100 g).After 28 days,GA group shows higher total acid(4.56±0.08 g/L)and lactic acid(4.27±0.33g/L)concentra-tions.Throughout the fermentation process,Firmicutes and Lactiplantibacillus remain the dominant phylum and genus in the GA group,while in the natural fermentation group,Firmicutes and Pediococcus become the dominant phylum and genus after 7 days of fermentation.Among differential volatile compounds(VIP>1),eucalyptol(428.26±21.74 µg/kg)and ethyl acetate(130.03±13.95 µg/kg)in GA group signific-antly exceed CK group(P<0.05),whereas sulfur-containing compounds are reduced.Sensory evaluation re-veals superior scores for GA group.These findings indicate that the composite starter effectively acceler-ates acidification and enhances flavor quality of Sichuan paocai,providing theoretical basis for starter cul-ture selection and industrial application.关键词
四川泡菜/复合乳酸菌剂/乳酸菌/群落结构/风味Key words
Sichuan paocai/compound starter culture/lactic acid bacteria/bacterial community/flavour分类
轻工纺织引用本文复制引用
钟秋,邢亚阁,饶瑜,李生帅,蒲树燕,殷晓雨,郭恺宇,张倩,赵婷婷,刘星辰,梁紫微..复合乳酸菌剂发酵四川泡菜过程中细菌群落变化及风味特征分析[J].西华大学学报（自然科学版）,2025,44(4):19-31,13.基金项目
四川省科技厅重点项目(2023YFN0058) （2023YFN0058）
成都市科技项目(2024-YF05-02283-SN) （2024-YF05-02283-SN）
研究生科创竞赛项目(YK20240266、YK20240272). （YK20240266、YK20240272）
