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首页> 外文期刊>Food microbiology >Influence of iodized table salt on fermentation characteristics and bacterial diversity during sauerkraut fermentation
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Influence of iodized table salt on fermentation characteristics and bacterial diversity during sauerkraut fermentation

机译：加碘食盐对酸菜发酵过程中发酵特性和细菌多样性的影响

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The effect of iodine present in 1.0% table salt in combination with the use of starter cultures in sauerkraut fermentations were investigated in order to determine whether iodine interferes with lactic acid bacteria responsible for the fermentation. The effect of iodine was tested in fermentations performed using selected starter cultures or without starters (spontaneous fermentation). Lactobacillus plantarum and Leuconostoc mesenteroides used as starters at levels of ca. 1 x 10(7) cfu ml(-1) led to a quick establishment of lactic acid bacteria (LAB) as predominant microorganisms, reaching 1 x 10(9) cfu ml(-1) after 24 h decreasing the pH to below 4.0. In contrast, LAB counts in control fermentations without starters increased slower from 1 x 10(5) cfu ml(-1) to 1 x 10(9) cfu ml(-1) and a pH reduction below 4.0 was achieved only after 3 days fermentation. A metagenomic investigation showed a more diverse bacterial community in fermentations without starters, consisting of enterobacteria and pseudomonads in the first days of fermentation, and of LAB such as lactococci in the later stages. In fermentations with starters, lactobacilli predominated. Leuconostocs also occurred, but at much lower sequence abundance than lactobacilli, and thus were not able to predominate. Determination of iodine in the fermentation with starter bacteria and with iodized salt showed that the fermentation did not affect iodine concentration. The use of iodized salt did not statistically significantly influence microbial populations in the fermentation. Thus, there is no basis for the popular held belief that the use of iodized salt inhibits the growth of the bacteria important for the sauerkraut fermentation. A statistically near significant effect (p = 0.06), however, was noted for the effect of iodine on yeasts and mould populations in the fermentations performed without starter cultures. As sauerkraut is usually produced without starters, this should be further investigated.
机译：为了确定碘是否干扰负责发酵的乳酸菌，研究了1.0％食盐中碘与在酸菜发酵中使用发酵剂的结合作用。在使用选定的发酵剂培养物进行发酵或不使用发酵剂进行发酵的情况下（自发发酵），测试了碘的作用。植物乳杆菌和肠膜亮丙酸杆菌作为启动剂的水平约为ca。 1 x 10（7）cfu ml（-1）导致乳酸菌（LAB）快速建立为主要微生物，在将pH值降至4.0以下后24小时后达到1 x 10（9）cfu ml（-1） 。相比之下，没有发酵剂的对照发酵中的LAB计数从1 x 10（5）cfu ml（-1）缓慢增加到1 x 10（9）cfu ml（-1），并且仅在3天后pH降低到4.0以下发酵。宏基因组学研究表明，在没有发酵剂的情况下，发酵过程中细菌群落更加多样化，包括发酵初期的肠杆菌和假单胞菌，以及后期的乳酸菌等乳酸菌。在发酵剂的发酵中，乳酸菌占主导地位。亮葡菌也发生，但是其序列丰度比乳酸杆菌低得多，因此不能占优势。用发酵菌和加碘盐测定发酵中的碘表明，发酵不影响碘浓度。加碘盐的使用没有统计学上显着影响发酵中的微生物种群。因此，没有普遍的观点认为碘盐的使用会抑制对酸菜发酵很重要的细菌的生长。然而，在不进行发酵剂培养的发酵中，碘对酵母和霉菌群体的影响在统计学上接近显着效果（p = 0.06）。由于酸菜通常不加发酵剂，因此应进一步研究。

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