KCl替代NaCl对东北酸菜细菌菌群多样性的影响

该研究采用KCl替代NaCl自然发酵制备东北酸菜，采用高通量测序技术对酸菜样品的细菌菌群多样性进行分析，同时采用9分制评分法进行感官品质评价，考察不同KCl替代量（0、25%、50%、75%、100%）对东北酸菜细菌菌群多样性及感官品质的影响。结果表明，在所有酸菜样品中共检出454个菌属，其中，KCl替代量为50%时菌属种类最少（222）,KCl替代量为100%时菌属种类最多（252）。KCl替代量对于酸菜的细菌菌群种类与相对丰度均有显著影响。KCl替代量为0与100%的样品与其他样品之间的物种差异性较大，KCl替代量在25%～75%之间的样品物种差异性较小。当KCl替代量为50%时，酸菜的苦味、整体评价发生显著变化。综上，KCl替代Na Cl对酸菜中的细菌多样性会产生显著影响，当替代量>50%时会对酸菜的感官品质产生不利的影响。

Effect of KCl substitution for NaCl on bacterial diversity of sauerkraut in Northeast China

The sauerkraut in the Northeast China was made by natural fermentation with KCl substitution for NaCl, the bacterial diversity of sauerkraut samples was analyzed by high-throughput sequencing technology, and a 9-point scale method was used to evaluate the sensory quality. The effects of different KCl substitution amounts (0, 25%, 50%, 75%, and 100%) on the bacterial diversity and sensory quality of the Northeast sauerkraut were investigated. The results showed that a total of 454 bacterial genera were detected in all sauerkraut samples, of which the least number of bacterial genera was 222 when KCl substitution amount was 50%, and the greatest number of bacterial genera was 252 when KCl substitution was 100%. The KCl substitution amount had a significant effect on the species and relative abundance of bacterial flora in sauerkraut. The species difference was higher between the samples with substitution amount 0 and 100% and other samples, and less between samples with substitution amount 25%-75%. When the KCl substitution amount was 50%, the bitterness and overall evaluation of sauerkraut changed significantly. In summary, the KCl substitution for NaCl had a significant effect on the bacterial diversity of sauerkraut, and when the substitution amount exceeds 50%, it had a negative effect on the sensory quality of sauerkraut.