榨菜低盐腌制过程的微生物群落结构与动态分析  

Microbial Community Structure and Its Dynamic Analysis during the Processing of Low-salinity Pickled Mustard Tuber

作　　者：张锐[1] 吴祖芳[1] 沈锡权[1] 雷兰兰[1] 

机构地区：[1]宁波大学应用海洋生物技术教育部重点实验室生命科学与生物工程学院,宁波315211

出　　处：《中国食品学报》2011年第3期175-180,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31071582);浙江省自然科学基金项目(Y3080231);浙江省钱江人才计划项目(2009R10033)

摘　　要：采用平板菌落计数法及PCR-SSCP(单链构象多态性)方法,分析低盐榨菜腌制过程中微生物群落结构及数量的变化情况;对通过SSCP方法得到的图谱中11条优势条带序列进行比对,结果表明,在榨菜腌制发酵初期,肠膜明串珠菌(Leuconostoc mesenteroides)为主要的优势菌群;随着腌制环境条件的变化,出现植物乳杆菌(Lactobacillus plantarum)和短乳杆菌(Lactobacillus brevis);在腌制保存后期起主导作用的微生物为植物乳杆菌(Lactobacillus plantarum)和Lactobacillus versmoldensis;榨菜腌制保藏过程中pH值始终呈下降趋势,乳酸菌数量经历了一个先急速上升后逐渐趋缓,并稳定在一定数量的过程。对优化条件下制得的不同阶段的高品质低盐腌制榨菜样品进行微生物结构及分布分析,证实了不同乳酸菌的作用。Microbial community structure and population changes were investigated,using plate count and single strand conformation polymorphism（SSCP） method,during the processing of low salinity pickled mustard tuber.Through SSCP method,11 distinct dominant bands were obtained by sequence contrasting.The result showed that Leuconostoc mesenteroides is the dominant microorganism in the initial stage of fermentation;Lactobacillus plantarum and Lactobacillus brevis showed up accompany with the alteration of fermentation condition.At the later stage,the dominant microorganism are Lactobacillus plantarum and Lactobacillus versmoldensis.The pH was descending all the time and the amounts of lactic acid bacteria increased firstly,reached the peak then began to descend slowly till to maintain a stable quantity.The contribution of lactic acid bacteria was confirmed by microbial community structure analysis in low-salinity pickled mustard tuber,which is conducted by pickling under the optimize condition.

关 键 词：低盐榨菜 SSCP 群落多样性 乳酸菌 pH 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]