摘要
采用实时荧光定量PCR(qPCR)技术对四川工业泡菜发酵过程中变形菌门、厚壁菌门、乳杆菌属、盐单胞菌属、假单胞菌属和弧菌属的数量变化进行了检测。结果表明:变形菌门是泡菜发酵前期的优势菌门,而发酵中期和后期的优势菌门为厚壁菌门;在整个发酵过程中,乳杆菌属的含量呈现出明显的增加,假单胞菌属的含量有所降低,盐单胞菌属和弧菌属的含量均基本保持不变。该结果为四川泡菜工业化生产提供了一定的理论基础。
Real-time fluorescence quantitative PCR is constructed for researching the variation of Proteobacteria, Firmicutes, Lactobacillus, Halomonas, Pseudomonas and Vibrio during fermentation of Sichuan industrial pickles. The results reveal that Proteobacteria has an advantage in the early fermentation but Firmicutes is dominant phylum in the middle and later fermentation. In the whole fermentation, the quantity of Lactobacillus which is absolutely advantage bacterium shows a sharp increase, while that of Pseudomonas is declined gradually. Besides, the quantity of Halomonas and Vibrio is relatively stable. These results contribute to lay a theoretical foundation for the industrial production process of Sichuan pickles.
出处
《中国调味品》
CAS
北大核心
2018年第1期35-38,47,共5页
China Condiment
基金
四川省科技计划项目(2016NZ0007)
关键词
四川工业泡菜
细菌
特异性引物
实时荧光定量PCR
数量变化
Sichuan industrial pickles
bacteria
specific primers
real-time fluorescence quantitative PCR
changes of number
