应用16SrDNA克隆文库法分析雪菜低盐腌制过程微生物群落的多样性  

Microbial Community Diversity during the Processing of Low-salinity Pickled Brassia Jumcea Analyzed with 16S rDNA Clone Library

作　　者：陈希[1] 沈锡权[1] 翁佩芳[1] 吴祖芳[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,浙江宁波315211

出　　处：《中国食品学报》2012年第7期205-211,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31071582);浙江省钱江人才计划项目(2009R10033);宁波市农业择优委托项目(2010C10017)

摘　　要：雪菜低盐腌制保藏对资源节约,减少含盐废水排放及蔬菜营养保持等具有重要意义。应用构建的16S rDNA克隆文库方法,研究低盐腌制雪菜在不同发酵时期的细菌多样性及主要指标的变化情况。结果表明,整个腌制体系微生物种类丰富,主要分为2大类:肠杆菌目(Enterobacteriales)和乳杆菌目(Lactobacillales)。随着腌制发酵时间的不同,5个不同时期环境中细菌群落组成存在较大的差异。腌制初期阶段,主要优势菌群为肠杆菌目中的肠杆菌属和欧文菌属;发酵中、后期主要优势菌群发生改变,主要为乳杆菌目中的乳杆菌属,其中植物乳杆菌(Lactobacillus plantarum)起主导作用。此外,雪菜腌制过程中乳酸菌数量及pH也相应地发生变化。Preservation of Brassica jumcea by low-salinity pickled processing is an important way to save resource, reduce the salinity wastewater and maintain the vegetable nutrition. Using 16S rDNA clone library method,the bacterial diversity and its changes of critial indicators during different fermentation phase of low-salinity pickled Brassia juncea were investigated. The results indicated that the pickled system showed high diverse of bacteria and mainly divided into two categories： Enterobacteriales and Lactobacillales. With the alteration of fermentation time, bacterial community com- position at five various stages showed the remarkable difference. The Enterobacteriales of Enterobacter and Erwinia are the dominant microorganism in the initial stage of fermentation. In the late phase, the dominant microorganism is Lacto- bacillales of Lactobacillus, in which Lactobacillus plantarum plays a leading role in the pickled system. In addition, the pH and the total population of lactic acid bacteria changed accompany with the fermentation.

关 键 词：低盐腌制 16S rDNA克隆文库 种群多样性 雪菜 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]