不同原料四川发酵泡菜的细菌多样性分析  

Analysis of Bacteria Diversity of Sichuan Fermented Pickles with Different Materials

作　　者：裴乐乐[1] 罗青春[1] 孟霞[1] 梁会朋 陈功[2] 张文学[1,3] 

机构地区：[1]四川大学轻纺与食品学院,成都610065 [2]四川省食品发酵工业研究设计院,成都611130 [3]四川大学锦江学院白酒学院,四川眉山620860

出　　处：《中国调味品》2016年第2期39-43,共5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：四川泡菜是一种风味独特的发酵蔬菜制品,为了解其细菌多样性,采用构建16SrRNA基因文库及ARDRA分型分析,对榨菜、萝卜、豇豆和青菜4种不同原料泡菜样品进行研究。结果表明:所得到的657个阳性克隆子分布于28个属,榨菜、萝卜、豇豆和青菜的主要优势菌分别为Lactobacillus和Halomonas;Lactobacillus,Halanaerobium和Halomonas;Unclassified Rhodobacteracea,Lactobacillus,Halomonas,Chromohalobacter和Halanaerobium;Unclassified Rhodobacteraceae,Halomonas,Marinobacter和Salegentibacter。研究结果揭示了四川泡菜的细菌多样性,反映了不同原料四川泡菜的微生物群落结构及其差异性,为进一步探究泡菜风味成分的形成机制以及工业化生产提供了一定的理论基础。Sichuan pickles are a kind of fermented vegetable products with unique flavor. To understand its bacterial diversity, four kinds of different materials of pickles （mustard tuber, ternip, cowpea, greens） are studied based on the construction of 16S rRNA gene library and ARDRA classification analysis. The results show that a total of 657 clones are studied and 28 groups are obtained. The main Halanaerobium and Chromohalobacter and advantage bacteria are Lactobacillus and Halomonas; Lactobacillus, Halomonas ; Unclassified Rhodobacteraceae , Lactobacillus, Halomonas, Halanaerobium ; Unclassified Rhodobacteraceae , Halomonas, Marinobacter and Salegentibacter in ternip, cowpea, greens and mustard tuber respectively. The research results reveal the bacterial diversity of Sichuan pickles ; reflect the microbial community structure and the difference of differentmaterials. It could provide certain theoretical basis for revealing the formation mechanism of pickles＇ flavor ingredients and the industrialized production.

关 键 词：泡菜 细菌 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]