吕鹏军¹，史梅莓¹，杨博文¹，杨 姗^2，3，王 勇^2，3，汪冬冬³，张其圣^1，3*，伍亚龙^2，3*

（1.四川省食品发酵工业研究设计院有限公司，成都611130；2.四川益动源生物科技有限公司，眉山620000；3.四川东坡中国泡菜产业技术研究院，眉山620000）

摘要：为比较泡菜源各菌种发酵耐受特性差异以及筛选优秀发酵耐受特性的菌株，该研究以从泡菜液中筛选到的79株食窦魏斯氏菌、48株植物乳植杆菌、30株短乳杆菌、36株乳酸乳球菌、39株肠膜明串珠菌为研究对象，对各菌株产酸、耐盐、耐低温和耐糖能力进行评价，并基于熵值法对发酵耐受特性进行综合评分。结果表明植物乳植杆菌耐糖、耐盐和产酸能力较强，其在高盐（8%）和高糖（30%葡萄糖）环境下生长，OD_620nm值分别达到0.94和1.66，发酵液pH值低至3.68，而乳酸乳球菌最弱，发酵液pH值为5.88；肠膜明串珠菌和乳酸乳球菌耐低温（10℃）能力较强，而食窦魏斯氏菌耐低温能力较弱，67.09%的菌株在低温环境下未生长；综合评价耐受特性筛选到5株食窦魏斯氏菌、35株植物乳植杆菌、3株肠膜明串珠菌具有高水平发酵耐受特性。采用皮尔逊相关性分析发现耐糖能力与耐盐能力呈极显著正向相关。该研究以期揭示各菌种发酵耐受特性差异，并为发酵食品菌株选择提供参考。

关键词：泡菜源菌株；发酵特性；熵值法；相关性分析

中图分类号：TS255.54；TS201.3 文献标识码：A 文章编号：1674-506X（2025）05-0042-0008

Comparison and Evaluation of Fermentation Tolerance Characteristics of Dominant Strains from Pickles Based on the Entropy Value Method

LÜ Pengjun¹，SHI Meimei¹，YANG Bowen¹，YANG Shan^2，3，WANG Yong^2，3，WANG Dongdong³，ZHANG Qisheng^1，3*，WU Yalong^2，3*

（1.Sichuan Food and Fermentation Industry Research & Design Institute Co.，Ltd.，Chengdu 611130，China；

2.Sichuan Eden Biology Technology Co.，Ltd.，Meishan 620000，China；

3.Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute，Meishan 620000，China）

Abstract: In order to compare the fermentation tolerance characteristics difference of various strains from pickles and screen the strains with excellent fermentation tolerance characteristics，in this study，79 strains of Weissella cibaria， 48 strains of Lactiplantibacillus plantarum， 30 strains of Lactobacillus brevismilis， 36 strains of Lactococcus lactis and 39 strains of Leuconostoc mesenteroides were selected from pickle liquid as the research objects，and the acid producing，salt tolerant，low temperature tolerant，sugar tolerant capacities of the strains were evaluated， and the fermentation tolerance characteristics were comprehensively evaluated based on the entropy value method. The results showed that sugar tolerance， salt tolerance and acid production capacity of Lactiplantibacillus plantarum was stronger， which grew in high salt （8%） and high sugar （30% glucose） environments with average OD_620nm values of 0.94 and 1.66 respectively，and fermentation liquid pH was 3.68，while Lactococcus lactis was the weakest， and the fermentation liquid pH was 5.88； Leuconostoc mesenteroides and Lactococcus lactis showed higher tolerance to low temperature （10 ℃），while Weissella cibaria was weak in low temperature tolerance and 67.09% of the strains did not grow at low temperatures. 5 strains of Weissella，35 strains of Lactiplantibacillus plantarum， and 3 strains of Leuconostoc with high level of fermentation tolerance characteristics were screened by comprehensive evaluation of tolerance characteristics； Pearson correlation analysis revealed a highly significant positive correlation between glucose tolerance and salt tolerance capacity. This study aims to reveal the differences in fermentation tolerance characteristics among various bacterial strains and provide reference for the selection of fermentation food strains.

Keywords: strains from pickles；fermentation characteristics；entropy value method；correlation analysis

doi: 10.3969/j.issn.1674-506X.2025.05-005