التفاصيل البيبلوغرافية
| العنوان: |
四川泡菜发酵早期亚硝酸盐生成转化途径的初探. (Chinese) |
| Alternate Title: |
Preliminary study on producing and transforming of nitrite in early stage of Sichuan paocai fermentation. (English) |
| المؤلفون: |
范智义, 邓维琴, 李雄波, 张其圣, 李婷, 陈相杰 |
| المصدر: |
Food & Fermentation Industries; 1/15/2025, Vol. 51 Issue 1, p151-157, 7p |
| Abstract (English): |
To study the production and transformation of nitrite in the early stage of Sichuan paocai fermentation, total acidities and nitrite contents of white radish paocai fermented in the first 5 days were measured and metagenomic analysis was conducted. Results showed that the total acidity of paocai brine rapidly increased from (0. 03 ± 0. 00) g / 100 g in the beginning to (0. 74 ± 0. 04) g / 100 g in the 5th day. Nitrite content rose rapidly, reaching a peak amount (20. 681 mg / L) in the first day and gradually decreased to a low level. Pseudomonas and other miscellaneous microbial genera dominated the system before fermentation started, while Enterobacter became the dominant microbe in after one day. Lactiplantibacillus quickly increased and became main genus subsequently. Genes of nitrogenase (1. 18. 6. 1), assimilatory nitrate reductase ( 1. 7. 1. 1 / 1. 7. 7. 2 ), dissimilatory nitrate reductase ( 1. 7. 5. 1 ), and nitrite reductase (1. 7. 1. 15) were relatively abundant in the early stage of fermentation. A significant positive correlation was found between Lactiplantibacillus and total acidity and negative correlation was found between Lactiplantibacillus and nitrite content. Genes of nitrogen metabolic enzymes was positively were correlated with most of the miscellaneous microbes. Nitrite might be reduced from nitrate by 1. 7. 1. 1,1. 7. 7. 2 and 1. 7. 5. 1 and reduced further to ammonia by 1. 7. 1. 15 nitrite metabolism might be catalyzed mainly by miscellaneous microbes while lactic acid bacteria scavenge nitrite by producing acid. [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): |
为研究四川泡菜发酵早期亚硝酸盐生成转化机制,测定了白萝卜泡菜发酵前 5 d 总酸、亚硝酸盐含量, 并进行宏基因组学分 析。 研 究 发 现,泡 菜 浸 渍 液 总 酸 由 发 酵 初 始 ( 0. 03 ± 0. 00 ) g / 100 g 迅 速 上 升 到 5 d 的 (0. 74 ± 0. 04) g / 100 g,亚硝酸盐含量在发酵 1 d 达到峰值(20. 681 mg / L),随后逐渐降至低水平。 发酵起始时, 体系内以假单胞菌属(Pseudomonas)等杂菌为主,1 d 后肠杆菌属 ( Enterobacter) 成为优势微生物,随后乳植物杆 菌属 ( Lactiplantibacillus) 增加并占主导。 固氮酶 (1. 18. 6. 1) 、同化硝基氮还原酶( 1. 7. 1. 1 / 1. 7. 7. 2) 、异化硝基 氮还原酶 (1. 7. 5. 1) 、亚硝基氮还原酶(1. 7. 1. 15)等亚硝酸盐代谢酶基因在泡菜发酵早期丰度较高。 乳植物杆 菌属与总酸呈显著正相关,与亚硝酸盐含量呈现负相关,亚硝酸盐代谢相关酶基因与大部分杂菌呈正相关。 泡 菜中杂菌可能通过 1. 7. 1. 1、1. 7. 7. 2、1. 7. 5. 1 生成亚硝酸盐,并通过 1. 7. 1. 15 将其还原为胺,产酸可能是乳酸 菌清除亚硝酸盐的主要途径。 [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |