规模化发酵泡菜生产中的真菌多样性  

Analysis of Fungal Diversity in Chinese-scale Fermented Sichuan Pickles

作　　者：罗青春[1] 裴乐乐[1] 梁会朋 杨婧[1] 吴正云[1] 张文学[1] 

机构地区：[1]四川大学轻纺与食品学院,成都610065

出　　处：《中国调味品》2015年第7期43-46,共4页China Condiment

基　　金：国家科技支撑计划(2012BDA31B00);四川省科技厅项目(2012NZ0002);四川省科技支撑计划(2013NZ0055)

摘　　要：四川泡菜是四川省四大腌菜之一,为了解其真菌多样性,采用构建18SrRNA文库及ARDRA分型分析,对萝卜、豇豆、青菜和榨菜四种不同原料泡菜样品进行研究。结果表明:所得到的724个阳性克隆子分布于9个类群,萝卜、豇豆、青菜和榨菜的主要优势菌分别为:Debaryomyces;Debaryomyces和Starmerella;Debaryomyces;Starmerella,Debaryomyces和Candida。检测到的次生优势菌有Zygosaccharomyces,Pichia,Halophytophthora等。此研究结果揭示四川泡菜中的微生物多样性,反映不同原料泡菜的微生物群落结构及其差异性,可为揭示泡菜发酵机理、风味因子的形成机制以及工业化生产提供一定的理论基础。Sichuan pickle is one of the four famous pickled vegetables.To understand its fungal diversity,18S rRNA libraries are constructed and ARDRA technology is applied for the four kinds of different materials of pickles （turnip,cowpea,green vegetable and mustard tuber）.The results show that a total of 724 positive clones are studied and 9 groups are obtained.The main advantage fungi are Debaryomyces,Debaryomyces and Starmerella, Debaryomyces, Starmerella, Debaryomyces and Candida in turnip,cowpea,green vegetable and mustard tuber respectively.The secondary advantage fungi are Zygosaccharomyces,Pichia and Halophytophthora,et al.The research results reveal the microbial diversity in Sichuan pickles;reflect the difference of microbial community structure in different materials.It could provide certain theoretical basis for revealing the fermentation mechanism of pickle,the formation mechanism of gust factor and the industrialized production.

关 键 词：泡菜 真菌 克隆文库 ARDRA 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]