为了探明传统的自然发酵酸菜中微生物的多样性和优势菌群，通过聚合酶链式反应–变性梯度凝胶电泳（polymerase chain reaction- denaturing gradient gel electrophoresis，PCR-DGGE）技术分析酸菜发酵过程中微生物群落动态变化。结果表明：东北自然发酵酸菜中的细菌种类比较丰富，真菌在酸菜中存在相对较少。东北自然发酵酸菜在发酵早期的活跃菌为明串珠菌（Leuconostoc sp.），而后是发酵产酸的嗜酸乳杆菌（L. acidophilus）、发酵乳杆菌（L. fermentum）和植物乳杆菌（L. plantarum），最后是由植物乳杆菌完成发酵过程。其中明串菌株为酸菜发酵前期优势细菌，植物乳杆菌为发酵中后期优势细菌，东北自然发酵酸菜发酵过程中主要真菌为汉逊德巴利酵母（Debaryomyces hansenii）、热带假丝酵母（Candida tropicalis）、扩展青霉（Penicillium expansum），真菌数量随发酵时间的增加而减少, 且种类也随时间的变化而不断变化。

In order to reveal the microbial diversity and predominant microflora in traditional naturally fermented suan-cai from Northeast China, kinetic changes in microbial communities during the fermentation of suan-cai were analyzed by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). The results indicated that the naturally fermented suan-cai contained many types of bacteria, but relatively few fungi. The most active bacterium was Leuconostoc sp., observed in the early stage of the fermentation process, followed by the fermenting and acid-producing bacteria L. acidophilus, L. fermentum, and L. plantarum, before the fermentation was completed by L. plantarum. Leuconostoc sp. was the predominant microorganism in the early fermentation stages, whereas L. plantarum was predominant in the middle and later stages. Debaryomyces hansenii, Candida tropicalis, and Penicillium expansum were the dominant fungi during the fermentation process. The number of fungi decreased with increasing fermentation time, and the types of fungi also varied with the different stages of fermentation.

国家自然科学基金项目(31000805；31370502)；辽宁省高等学校优秀人才支持计划(LJQ 2011071)；辽宁省教育厅科学技术研究项目(L2012249)