5.8S rDNA-ITS克隆文库法分析腌制冬瓜的酵母菌多样性  

Aanlysis of Yeast Diversity from Pickled Wax Gourd Using 5.8S r DNA-ITS Clone Library

作　　者：孙丽[1] 吴祖芳[1] 沈锡权[1] 

机构地区：[1]应用海洋生物技术教育部重点实验室宁波大学海洋学院,浙江宁波315211

出　　处：《中国食品学报》2015年第2期201-206,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31171735;31071582);宁波市农业择优委托项目(2012C10016)

摘　　要：应用构建的5.8S r DNA-ITS基因克隆文库法,分析冬瓜腌制体系不同时期酵母菌的多样性、优势菌种及相关指标的变化。结果表明:冬瓜腌制过程中酵母菌种类丰富,随着腌制时间的不同,卤水中酵母菌组成存在较大差异。腌制早期优势酵母菌为普鲁兰类酵母,腌制中、后期,酵母菌群中优势菌种转变为热带假丝酵母。此外,冬瓜腌制过程中酵母菌数量和p H也相应地发生变化。本研究结果为研究酵母菌对浙东传统腌制蔬菜品质的影响提供微生物学基础。Using 5.8S r DNA-ITS clone library method, the yeast diversity, predominant species and its changes of major indicators during fermentation processing of pickled wax gourd were investigated. The results showed that high diversity of yeast in the pickled system was occurred. With the alteration of pickling time, yeast community composition at four various stages showed the remarkable difference. The Aureobasidium pullulans is the dominant microorganism in the initial stage of fermentation. In the later phase, the dominant microorganism is Candida tropicalis. Meanwhile, the p H and total population of yeast changed at different period of pickled processing. The results from this paper can provide the microbial proof for the study of influence of yeast on the product quality in traditional pickled vegetables in east China.

关 键 词：冬瓜 5.8S rDNA-ITS基因克隆文库 酵母菌 多样性 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程] TQ926[轻工技术与工程—食品科学与工程]