酸菜中细菌群落结构多样性分析  

Analysis on bacterial community composition in natural fermented sauerkraut

作　　者：张颖[1] 孙慧君[1] 姜静[1] 岳媛媛[1] 乌日娜[1,2] 

机构地区：[1]沈阳农业大学食品学院,沈阳110866 [2]江南大学食品学院,食品科学与技术国家重点实验室,无锡214122

出　　处：《食品科技》2017年第1期34-39,共6页Food Science and Technology

基　　金：国家自然科学基金项目(31000805,31471713);中国博士后科学基金项目;辽宁省农业领域青年科技创新人才培养计划项目;辽宁省高等学校优秀人才计划项目(LJQ2011071);沈阳农业大学“天柱山学者支持计划”项目;江苏省博士后科研计划项目(1402071C)

摘　　要：酸菜是我国东北地区传统发酵食品之一,口感清爽,至今仍是很多北方家庭冬日必备食品。但是各地区酸菜的口感和风味都不相同,这与其中的微生物密切相关。试验通过变性梯度凝胶电泳技术(Denaturing gradient gel electrophoresis,DGGE),对采集自辽宁省沈阳市和内蒙古乌兰浩特市自然发酵酸菜液进行微生物群落组成分析研究。结果显示,植物乳杆菌(Lactobacillus plantarum)广泛存在于发酵酸菜中,清酒乳杆菌(Lactobacillus sakei)和发酵乳杆菌(Lactobacillus fermentum)次之;而消化乳杆菌(Lactobacillus alimentarius)只在内蒙古自然发酵酸菜中鉴定出,之前研究利用传统方法和分子生态学方法均未分离到。Sauerkraut is one of the traditional fermented food in Northeast China, it tastes refreshing, until now, it is still an indispensable food in many northern families in winter. But the taste and flavor of sauerkraut that come from all regions is different, which is closely related to the microorganisms. This paper used the denaturing gradient gel electrophoresis（DGGE） to analysis microbial community composition of the natural fermented liquid of sauerkraut collected respectively from Shenyang of Liaoning province and Ulan Hot of Inner Mongolia region. The results showed that the Lactobacillus plantarum widely existed in fermented sauerkraut, the Lactobacillus sakei and Lactobacillus fermentum in the middle, but the Lactobacillus alimentarius was only identified in the natural fermentation sauerkraut in Inner Mongolia. And it could be isolated by traditional methods and molecular ecology methods.

关 键 词：变性梯度凝胶电泳技术 酸菜 细菌 多样性 

分 类 号：TS201.3[轻工技术与工程—食品科学]