四川冬菜中细菌群落组成及多样性  

Bacterial biodiversity in Dongcai,a traditional pickled mustard product in Sichuan Province,China

作　　者：董玲[1] 蒲彪[1] 敖晓琳[1,2] 张小平[2] 郑有坤[2] 李小林[2] 

机构地区：[1]四川农业大学食品学院,雅安625014 [2]四川农业大学资源环境学院,成都611130

出　　处：《微生物学报》2012年第4期519-525,共7页Acta Microbiologica Sinica

基　　金：国家自然科学基金(31171726);四川省科技厅科技支撑计划项目(2010NZ0045)~~

摘　　要：【目的】了解腌制4年的四川南充冬菜中细菌群落组成及多样性。【方法】通过16S rDNA多样性分析样品细菌落组成;采用16S rDNA-RFLP方法分析从样品中分离出的纯培养细菌。【结果】16S rDNA多样性分析结果表明,样品中细菌主要属于变形杆菌门(Proteobacteria)和厚壁菌门(Firmicutes),分别占克隆文库的87.9%、7.1%,其中包括Virgibacillus kekensis,Marinococcus albus,Salinicoccus sp.,Lactobacillus halophilus和Halomonas等中度嗜盐菌,仅有5%属于放线菌门(Actinobacteria)。通过纯培养方法从冬菜中分离到35株菌,16S rDNA-RFLP分析结果表明,34株属于厚壁菌门(Firmicutes),包括Virgibacillus,Bacillus megaterium和Gracilibacillus saliphilus等中度嗜盐菌,1株属于放线菌门(Actinobacteria)。【结论】冬菜中细菌群落多样性较低,以中度嗜盐菌为主。[ Objective ] To investigate the bacteria community and biodiversity of fouryears pickled Yanshan Dongcai. [Methods] We studied the bacterial communities of Dongcai by 16S rDNA diversity analysis and the cultured species isolated from Dongcai sample by Restriction Fragment Length Polymorphism （RFLP） and 16S rRNA gene sequence analysis. [ Results] The 16S rDNA diversity showed that the bacteria belonged to the phyla Proteobacteria （87.9%） and Firmicutes （7.1% ） , including many moderately halophilic bacteria such as Virgibacillus kekensis, Marinococcus albus, Salinicoccus sp., Lactobacillus halophilus and Halomonas. Only 5% of clone sequences belonged to the phylum Actinobacteria. Thirty-five strains were isolated from Dongcai sample, and 16S rDNA-RFLP analysis indicated that 34 isolates affiliated with the phylum Firmicutes, including Virgibacillus, Bacillus megaterium and Gracilibacillus saliphilus which were moderately halophilic bacteria, but only one isolate belonged to the phylum Actinobacteria. [ Conclusion ] The bacterial diversity is low in Dongcai, dominated by moderately halophilic bacteria.

关 键 词：冬菜 细菌多样性 中度嗜盐菌 16S RDNA 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]