黄润秋¹，李嘉仪¹，明建英¹，叶美作¹，唐 垚¹，汪冬冬¹，陈 功^1，2*，张其圣^1，2

（1.四川东坡中国泡菜产业技术研究院，四川眉山 620030；

2.四川省食品发酵工业研究设计院有限公司，四川成都 611130）

摘要：为探究能否在德国制作出具有“四川泡菜”风味的泡菜，以德国蔬菜为原料，按照传统四川泡菜制作工艺在德国亚琛制作泡菜，对比分析与四川泡菜在滋味上的差异，并采用高通量测序与传统培养法探明微生物群落组成对其泡菜风味形成的影响。结果表明：不同发酵时期的德国试制泡菜的总酸含量均低于0.3 g/100 g，滋味物质成分与四川泡菜一致，但含量与四川泡菜有所差距。高通量测序结果显示：Leuconostoc是发酵5 d的优势乳酸菌，Lactococcus、Leuconostoc是发酵12 d的优势乳酸菌，Serratia、Lelliottia、Erwinia、Rahnella、Enterobacteriaceae-unclassifi是共同的优势细菌；发酵5 d的泡菜的真菌丰富度较高，而发酵12 d的泡菜仅以Candida为主，占99.6%。从发酵5 d泡菜中共筛选出25株Leuconostoc mesenteroides，从发酵12 d泡菜中共筛选出25株Leuconostoc citreum和3株Candida colliculosa。研究结果表明德国试制泡菜以异型乳酸菌发酵为主，Lactocbacillus菌种资源可能不丰富，产酸能力弱，风味形成缓慢，与四川泡菜有所差距。

关键词：泡菜；风味物质；微生物群落结构

中图分类号：TS255.54   文献标识码：A   文章编号：1674-506X（2021）04-0051-0006

Analysis of Flavor Substances and Microbial Community Structure of German Trial-produced Paocai

HUANG Run-qiu¹, LI Jia-yi¹, MING Jian-ying¹, YE Mei-zuo¹, TANG yao¹, WANG Dong-dong¹, CHEN Gong^1，2*, ZHANG Qi-sheng^1，2

（1.Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan Sichuan 620030, China;

2.Sichuan Food and Fermentation Industriy Research & Design Institute Co., Ltd., Chengdu Sichuan 611130, China）

Abstract：In order to explore whether “Sichuan Paocai” can be made in Germany, German vegetables were used as raw materials to make Paocai in Aachen, Germany, and the differences in taste between Sichuan Paocai and German trial-produced Paocai were compared and analyzed. The influence of microbial community composition on the formation of Paocai flavor was studied by high-throughput sequencing and traditional culture methods. The results showed that the total acid content of German trial-produced Paocai in different fermentation periods was lower than 0.3 g/100 g,  and the flavor components were the same as Sichuan Paocai, but the content was different from Sichuan Paocai. The results of high- throughput sequencing showed that Leuconostoc was the dominant lactic acid bacteria after fermentation for 5 days, Lactococcus and Leuconostoc were the dominant lactic acid bacteria after fermentation for 12 days, Serratia, Lelliottia, Erwinia, Rahnella and Enterobacteriaceae-unclassifi were the common dominant bacterial genera. The fungus richness of Paocai fermented for 5 days was higher, while that of Paocai fermented for 12 days was mainly Candida, accounting for 99.6%. A total of 25 strains of Leuconostoc mesenteroides were screened from Paocai fermented for 5 days, and 25 Leuconostoc citreum and 3 strains of Candida colliculosa were screened from Paocai fermented for 12 days. The results showed that the Paocai produced in Germany were mainly produced by heterotypic lactic acid bacteria, and Lactobacillus strain resources may not be rich, the acid production capacity is weak, and the flavor formation is slow, which is different from Sichuan Paocai.

Keywords：Paocai; flavor substance; microbial community structure

doi：10.3969/j.issn.1674-506X.2021.04-007

收稿日期：2021-01-19

基金项目：优质蔬菜工程产业链关键技术集成与示范（2019YFN0003），泡菜现代加工示范服务平台（2020ZYD104）。

作者简介：黄润秋（1995-），女，本科，助理工程师。研究方向：食品微生物学。

*通信作者

引文格式：黄润秋,李嘉仪,明建英,等.德国试制泡菜滋味物质及微生物群落结构解析[J].食品与发酵科技,2021,57(4):51-56.