四川泡菜与乳酸菌的研究  

Research of Sichuan Paocai and lactic acid bacteria

作　　者：陈功[1,2] 余文华[1,2] 张其圣[1,2] 宋萍 张蓓蓓 刘竹[1,2] 游敬刚[1] 李恒[1,2] 张颖[1,2] 冯宽[1,2] 

机构地区：[1]四川省食品发酵工业研究设计院,四川成都611130 [2]四川泡菜研究所,四川成都611130 [3]四川省微生物资源平台菌种保藏中心,四川成都611130

出　　处：《中国酿造》2012年第9期151-154,共4页China Brewing

基　　金："十二.五"国家科技支撑课题(2012BAD31B04);"十二.五"四川省科技支撑项目(2012NZ0002)

摘　　要：四川泡菜是中国泡菜的代表,历史悠久,传承千年,其独特的微生物发酵显示着其强大的生命力。文章以传统优质四川泡菜为研究对象,在传统微生物学的基础上,应用PCR-DGGE现代分子生物技术,研究了泡菜优势微生物菌群和生态分布及其发酵变化,其中初步确定了植物乳杆菌、肠膜明串珠菌和短乳杆菌及耐乙醇片球菌等乳酸菌是四川泡菜发酵的优势菌群,同时对四川泡菜产业和分类及乳酸菌进行了概述。Sichuan Paocai has a long history and is a typical representative of Chinese pickles. Its strong vitality was largely due to its unique microbial fermentation style. In this article, molecular microbial technology and traditional microbial technology were employed to study the distributions and changes of the microorganisms during the fermentation. The results showed that the lactic acid bacteria such as Leuconostoc mesenteroides, Lactobacillus plantamm, Lactobacillus brevis, etc. were dominant microorganisms during the Sichuan Paocai fermentation. In addition, the current situation of the Scihuan Paocai industries, classification of the Sichuan Paocai and the lactic acid bacteria was reviewed.

关 键 词：四川泡菜 优势菌群 乳酸菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]