低盐泡菜乳酸菌群落演变及其优势菌群的探讨  

Evolution of Lactic Acid Bacteria Communities from Low Salt Paocai and Discussion of the Dominant Communities

作　　者：张其圣[1,2] 陈功 申文熹[2] 李恒 伍亚龙[2] 唐垚 迟原龙 汪冬冬[2] Zhang Qisheng;Chen Gong;Shen Wenxi;Li Heng;Wu Yalong;Tang Yao;Chi Yuanlong;Wang Dongdong(Sichuan Food Fermentation Industry Research and Design Institute,Chengdu 611130;Sichuan Dongpo Chinese Paocai Industrial Technology Institute,Meishan 620000,Sichuan;Sichuan University,Chengdu 610065)

机构地区：[1]四川省食品发酵工业研究设计院,成都611130 [2]四川东坡中国泡菜产业技术研究院,四川眉山620000 [3]四川大学,成都610065

出　　处：《中国食品学报》2018年第9期109-119,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家科技支撑计划(2012BAD31B04);四川省重大科技支撑项目(2013NZ0055;NZ20160007)

摘　　要：以低盐泡菜为研究对象,动态跟踪发酵过程中的乳酸菌总量、群落结构和动态变化,结果显示:乳酸菌快速生长并启动泡菜发酵。采用可培养方法,从中分离得到乳酸菌共计245株。采用16S r RNA测序结合RAPD、种特异性PCR、RFLP、API50CHL等方法,鉴定出泡菜中的乳酸菌包括5个属,10个种。发酵前期(0 d和1 d)分离到最多的乳酸菌是乳酸乳球菌和食窦魏斯氏菌,而发酵中、后期(3 d后)分离到的主要乳酸菌是戊糖乳杆菌,发酵中、后期戊糖乳杆菌的丰度在90%以上,结合可培养与免培养(定量PCR)定量结果以及分离到的乳酸菌在模拟泡菜水中生长性能,低盐泡菜发酵前期的主要优势菌群是乳酸乳球菌和食窦魏斯氏菌,发酵中、后期的主要优势菌群是戊糖乳杆菌。由于发酵前期泡菜水适合所有乳酸菌生长,因此该阶段的优势菌群很大程度上取决于发酵起始原料中的微生物群落构成,发酵中、后期分离得到的乳酸菌具有更好的酸耐受性。Total viable counts, counnities and dynamics of lactic acid bacteria（LAB） during the fermentation of low salt paocai were investigated in this study. The results showed that LAB viable counts increased quickly and intiated the fermentation of paocai. Traditional microbiology methods combined with 16 S r DNA, RAPD, RFLP, API 50 CHL were employed to study the LAB commuties. 245 strains were isolated, classfied and indentified belonging to 5 genus and 10 species. During the intial stage of fermentation（0 d and 1 d）, Lactococcus lactis and Weissella cibaria showed higher relative abundance, while Lactobacillus pentosus were the most towards the medium and late fermentation stage. L. pentosus consisted of more than 90% of the separates after 3 d fermentation. Conjointed analysis with the results of LAB communities quantification by culture-dependent method and unculture-dependent method（q PCR）, and the growth abilities of the separted strains cultured in the simulated paocai brine, we concluded that Lc. lactis and W. cibaria dominated during the intial stage fermentation while L. pentosus subsequently dominated. However, dominant microbes durint the initial stage might be strongly influenced by the microbial constructure of the raw materials as paocai brine with higher p H value were suitable for all the LAB strains separated from the paocai brine. LAB strains separated from the medium and late stage showed higher acidity tolerance.

关 键 词：泡菜 多样性 乳酸菌 种特异性PCR 定量PCR 戊糖乳杆菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]