黄润秋1，唐 垚1，唐晓慧2，岳 瑶2，刘 瑞2，李嘉仪1，汪冬冬1，明建英1，鲍永碧2*
（1.四川东坡中国泡菜产业技术研究院，眉山 620010；
2.四川省川南酿造有限公司，眉山 620010）
摘要：以工业软化泡菜为研究对象，分析其一般理化特征、微生物组成，并研究主要微生物的产果胶酶和纤维素酶的特性，找出可能引起软化的菌株。结果表明：软化泡菜的平均盐度、总酸、pH分别为12.13%、0.74 g/100 g、4.31，与正常泡菜相比，其盐度和pH更低、总酸更高；果胶和纤维素含量分别为35.64 g/100 g（以醇不溶物计）和5.47 g/100 g（以干基计），分别比正常泡菜低20.6%和17.7%。利用传统培养法从软化泡菜中筛选出30株细菌和5株酵母菌，以类芽孢杆菌属(Paenibacillus)和芽孢杆菌属(Bacillus)为主；菌株的致软特性显示高地芽孢杆菌(Bacillusaltitudinis)、地衣芽孢杆菌(Bacillus licheniformis)、枯草芽孢杆菌(Bacillus subtilis)、枯草芽孢杆菌枯草亚种(Bacillus subtilis subsp. Subtilis)、解淀粉类芽孢杆菌(Paenibacillus amylolyticus)和浸麻类芽孢杆菌(Paenibacillus macerans)具有产果胶酶或纤维素酶的能力，可能是引起工业泡菜软化的主要微生物。本研究结果可为工业泡菜软腐防控提供参考。
关键词：工业泡菜；软化；果胶酶；纤维素酶；芽孢杆菌
中图分类号：TS255.54 文献标识码：A 文章编号：1674-506X（2024）02-0001-0007
Analysis of Physicochemical Indicators and Main Softening Microbial Characteristics of Industrial Softened Paocai
HUANG Runqiu1, TANG Yao1, TANG Xiaohui2, YUE Yao2, LIU Rui2, LI Jiayi1,
WANG Dongdong1, MING Jianying1, BAO Yongbi2*
(1.Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620010,China; 2.Sichuan Chuannan Brewing Co., Ltd., Meishan 620010,China)
Abstract: Taking industrial softened paocai as the research object, the general physical and chemical characteristics，microbial composition, pectinase and cellulase production characteristics of main microorganisms were analyzed to find out the strains that may cause softening. The results showed that the average salinity, total acid and pH of softened paocai were 12.13%, 0.74 g/100 g and 4.31, respectively, which was lower in salinity, higher in total acid and lower in pH compared with normal paocai. The contents of pectin and cellulose were 35.64 g/100 g (based on alcohol insoluble matter) and 5.47 g/100 g (based on dry basis), which were 20.6% and 17.7% lower than that of normal paocai, respectively. 30 strains of bacteria and 5 strains of yeast were screened from softened paocai by traditional culture method, mainly Paenibacillus and Bacillus. The softening characteristics of the strains showed that Bacillus altitudinis, Bacillus licheniformis, Bacillus subtilis, Bacillus subtilis subsp. Subtilis, Paenibacillus amylolyticus and Paenibacillus macerans have the ability to produce pectinase or cellulase, which might be the main microorganisms that caused the softening of industrial paocai. The results of this study can provide reference for the prevention and control of soft rot of industrial paocai.
Keywords: industrial paocai; soften; pectinase; cellulase; Bacillus
doi: 10.3969/j.issn.1674-506X.2024.02-001
收稿日期：2023-02-15
基金项目：四川省科技成果转移转化示范项目（2022ZHCG0016）；四川省科技计划项目（2023JDRC0074）
作者简介：黄润秋（1995-），女，硕士，工程师。研究方向：食品加工与安全。
*通信作者：鲍永碧（1971-），男，高级工程师。研究方向：食品加工与安全。
引用格式:黄润秋,唐垚,唐晓慧,等.工业软化泡菜理化指标及主要致软微生物特性分析[J].食品与发酵科技,2024,60(2):1-6,19.
