传统发酵蔬菜微生物群落结构分析  

Microbial Community Structure Analysis of Traditional Fermented Vegetables

作　　者：荆雪娇 李艳琴[1] 燕平梅 李彬春[1] 

机构地区：[1]山西大学生物技术研究所化学生物学与分子工程教育部重点实验室,山西太原030006 [2]山西省太原师范大学,山西太原030006

出　　处：《食品与发酵科技》2016年第1期28-32,共5页Food and Fermentation Science & Technology

基　　金：国家自然科学基金青年科学基金(31400684);山西省基础研究计划项目青年科技研究基金(2014021030-3);山西省基础条件平台项(2014091003-0107)

摘　　要：以市售9种发酵蔬菜为对象,采用聚合酶链式反应结合变性梯度凝胶电泳(PCR-DGGE)指纹图谱技术,进行了样品中微生物群落多样性分析、主成分聚类分析(PCA)和优势条带的序列分析。结果表明:货架期内,泡菜、榨菜、酱菜和酸菜等不同加工工艺对发酵蔬菜的多样性和群落结构有显著影响。相同工艺的发酵蔬菜样品,细菌多样性指数差异不大,PCA分析聚为一类。不同加工工艺、包装工艺、不同原料的发酵蔬菜中,存在着丰富的乳杆菌群。植物乳杆菌存在于所有发酵蔬菜中,短乳杆菌为泡菜和酸菜的优势菌群,弯曲乳杆菌在泡菜和浙江榨菜中为优势菌群,消化乳杆菌和食用糖乳杆菌分别为酸菜和酱菜的优势菌群。此外,在散装榨菜和散装酱菜中检测到嗜冷杆菌;两种不同产地的酸菜中均含有产气肠杆菌;9号酸菜中还含有摩根菌;4号榨菜中含有嗜盐杆菌。以上几种细菌均属于有害菌或条件治病菌。综上所述,除3种泡菜外,其它榨菜、酱菜和酸菜等均发现有害菌或条件致病菌,对于这些有害菌应进一步研究,确定其属于生产过程还是储存过程的污染,从而为食品安全提供依据。The bacterial community structures of 9 fermented vegetables at sale were investigated using PCR-DGGE（polymerase chain reaction-denaturing gradient gel electrophoresis）. The fingerprint was proceeded to provide the information for the shannon index, principal component analysis（PCA）, and sequence analysis of dominant strips. The results revealed that processing technology had a significant effect on the diversity and community structure of fermented vegetables. For the same processed ones, the difference of shannon-wiener index were not obvious, and PCA analysis showed that they got together. In addition, Lactobacillus groups were rich in fermented vegetables with different processing technology, packaging process, and raw materials. Lactobacillus plantarum was found in all of the samples. Lactobacillus brevis was predominant in pickled cabbage and sauerkraut. Lactobacillus curvatus was predominant in kimchi and mustard of Zhejiang province. Lactobacillus alimentarius and Lactobacillus fructivorans were the dominant bacteria of sauerkraut and pickles, respectively. Moreover, Psychrobacter sp. was contained in the bulk of mustard and pickles,. Enterobacter aerogenes was contained in sauerkraut from two different regions. Sauerkraut of No. 9 contained Morganella morganii. Mustard of No. 4 contained Virgibacillius halophilus. The above bacterium were harmful or conditional pathogenic. In summary, except for the 3 kinds of pickled cabbage, harmful bacteria or conditional pathogenic were found in mustard, pickles and sauerkraut. The results have a certain guiding significance to production and preservation for traditional fermented vegetables.

关 键 词：PCR-DGGE 发酵蔬菜 微生物群落结构 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]