应用16S rDNA克隆文库技术解析四川泡菜发酵过程中的细菌多样性  

Analysis of Bacterial Community Structure in Fermentation of Sichuan Pickle by 16S rDNA Clone Library Technology

作　　者：张安[1] 梁会朋 孟霞[1] 范娟[1] 张文学[1] ZHANG An LIANG Hui-peng MENG Xia FAN Juan ZHANG Wen-xue(College of Light Industry, Textile and Food Engineering, Siehuan University, Chengdu 610065, China)

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》2017年第2期1-6,共6页China Condiment

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

摘　　要：采用构建16SrDNA基因文库的方法,对四川泡菜发酵过程中细菌多样性进行了研究。结果表明:所得到的1190个克隆子分布于17个类群,泡菜发酵1天细菌多样性最高,发酵31天细菌多样性最低。发酵前期的绝对优势菌为Pseudomonas(35.0%),Vibrio(56.9%),主要优势菌为Lactobacillus(29.5%),Acinetobacter(15.4%),Halomonas(14.3%),Sphingobacterium(12.9%);发酵中期的绝对优势菌为Lactobacillus(94.0%),主要优势菌为Vibrio(12.8%);发酵后期的绝对优势菌为Lactobacillus(50.3%),主要优势菌为Vibrio(19.8%),Halomonas(13.0%),Arcobacter(11.1%),此结果揭示了四川泡菜发酵过程中的细菌多样性,可为四川泡菜的基础研究提供一定的理论基础。16S rDNA gene clone libraries Sichuan pickle fermentation. The results are constructed for researching the bacterial divermty during show that a total of 1190 clones are distributed in 17 groups. The bacterial diversity is the highest in the 1 st day of fermentation while the lowest in the 31 st days. In fermentation prophase, the absolute advantage bacteria are Pseudomonas （35. 0%） and Vibrio （5 6.9 % ）, the main advantage bacteria are Lactoba cillus （2 9.5 % ）, Acinetoba cter（15.4 % ）, Halomonas （14.3 %）, Sphingobacterium （12.9 %）. In fermentation metaphase, the absolute advantage bacterium is Lactobacillus（94. 0%）, the main advantage bacterium is Vibrio （12. 8%）. In fermentation anaphase, the absolute advantage bacterium is Lactobacillus （50.3 %）, the main advantage bacteria are Vibrio （19.8%）, Halomonas（13.0%）,Arcobacter（11.1%）. The results show that the diversity of bacteria in pickle during fermentation,and it could provide theories for fundamental research of Sichuan pickle.

关 键 词：四川泡菜 16S RDNA 克隆文库 细菌多样性 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]