摘要
采用聚合酶链式反应-变性梯度凝胶电泳(PCR-DGGE)技术,分析了叶用芥菜盐渍发酵过程中细菌和真菌的多样性。结果显示:芥菜在盐渍过程中的细菌主要有盐单胞菌(Halomonas sp.)、嗜盐乳酸菌(Marinilactibacillus psychrotolerans)、泡菜乳酸菌(Lactobacillus kimchii)、色盐杆菌属细菌(Chromohalobacter sp.)、不可培养细菌(Uncultured bacterium)和不可培养盐单胞菌(Uncultured Halomonas sp.),另外嗜冷杆菌(Psychrobacter sp.)在盐渍初期被检出;芥菜在盐渍过程中的真菌主要有酿酒酵母(Saccharomyces cerevisiae)、粘性红圆酵母(Rhodotorula mucilaginosa)、黑曲霉(Aspergillus niger)、汉逊德巴利酵母(Debaryomyces hansenii)、假丝酵母(Candida sp.)及不可培养真菌(Uncultured fungus);其中盐单胞菌、嗜盐乳酸菌、酿酒酵母、粘性红圆酵母存在于整个盐渍过程中,这四种微生物的丰度随盐渍时间的延长并无明显变化,是盐渍叶用芥菜中的主要优势菌。
The diversity of bacteria or fungus during the fermentation process of salted leaf mustard （Brassicajuncea） was studied by Polymerase Chain Reaction- Denaturing Gradient Gel Electrophoresis （ or PCR- DGGE, forshort） in the text.The result showed during the whole fermentation process of pickled leaf mustard, there weresome bacteria that included Halomonas sp., Marinilactibacillus psychrotolerans, Lactobacillus kimchii,Chromohalobacter sp., Uncultured bacterium and Uncultured Halomonas sp. ; and there were some fungi thatincluded Saccharomyces cerevisiae, Rhodotorula mucilaginosa, Aspergillus niger, Debaryomyces hansenii,Candida sp. and Uncultured fungus. But there was Psychrobacter sp. that only existed in the initial stage offermentation. Furthermore, the quantity of Halomonas sp., Marinilactibacillus psychrotolerans, Saccharomycescerevisiae or Rhodotorula mucilaginosa changed little, and the four microbe were the dominant strains of thepickled leaf mustard.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第13期147-151,156,共6页
Science and Technology of Food Industry
基金
"十二五"国家科技支撑计划项目(2012BAD31B04)
四川省科技厅12.5泡菜产业链项目(2012NZ0002-5)
国家自然科学基金项目(31171726)
