襄阳大头菜不同发酵状态腌制液中细菌多样性分析  

Study on Bacterial Diversity of Xiangyang Mustard Root in Different Fermentation States

作　　者：赵慧君[1] 葛东颖 刘倩[1] 吴竞 凌霞 张振东[1] 郭壮[1] ZHAO Hui-jun;GE Dong-ying;LIU Qian;WU Jing;LING Xia;ZHANG Zhen-dong;GUO Zhuangl(Northwest Hubei Research Institute of Traditional Fermented Food,College of Chemical Engineering and Food Science,Hubei University of Arts and Science,Xiangyang 441053,China;Xiangyang Institute of Food and Drug Supervision,Xiangyang 441021,China)

机构地区：[1]湖北文理学院化学工程与食品科学学院鄂西北传统发酵食品研究所,湖北襄阳441053 [2]襄阳市食品药品检验所,湖北襄阳441021

出　　处：《中国调味品》2018年第9期44-48,共5页China Condiment

基　　金：湖北省食品药品监督管理局科研项目(201601025);襄阳市科技计划研究与开发项目(20270713)

摘　　要：利用聚合酶链式反应-变性梯度凝胶电泳(PCR-DGGE)研究襄阳大头菜正常发酵腌制液与长膜腌制液的细菌多样性,并对优势条带进行测序构建系统发育进化树。结果显示:在两个不同状态发酵液中的优势菌属均为Halomonas属、Halanaerobim属、Chromohalobacter属、Lentibacillus属、Psychrobacter属、Salicola属和不可培养的Stenotrophomonas属细菌,大头菜正常发酵腌制液与长膜腌制液在DGGE指纹图谱上没有明显差异。对DGGE指纹图谱进行UPGMA聚类发现,聚类的结果与腌制液的状态没有关系。由以上结果推断,襄阳大头菜腌制液长膜的机制与细菌关系不大。The bacterial diversity and community structures of Xiangyang mustard root in different fermentation states are analyzed using polymerase chain reaction-denatured gradient gel electrophoresis（PCR-DGGE）.The dominant bacteria are sequenced,and a phylogenetic tree is constructed.The results show that Halomonas sp.,Halanaerobimsp.,Chromohalobacter sp.,Lentibacillus sp.,Psychrobacter sp.,Salicola sp.and uncultured Stenotrophomonas sp.are dominant genera in Xiangyang mustard root.The finger-print of DGGE has no distinct difference in normal fermentation and biomembrane Xiangyang mustard root.The cluster about DGGE finger-print is found that there＇s no relationship with brine state.It is concluded with the above results that the mechanism of biomembrane Xiangyang mustard root is not related to the bacteria.

关 键 词：襄阳大头菜 发酵状态 生物膜 PCR-DGGE 细菌多样性 

分 类 号：TS201.5[轻工技术与工程—食品科学]