海南传统发酵蔬菜中微生物多样性分析  

Analysis of Microbial Diversity in Tradition Fermented Vegetables in Hainan

作　　者：谷懿寰 彭倩楠 姜帅铭 马臣臣 霍冬雪[1] Gu Yihuan;Peng Qiannan;Jiang Shuaiming;Ma Chenchen;Huo Dongxue(College of Food Science of Technology,Hainan University,Haikou 570228)

机构地区：[1]海南大学食品学院,海口570228

出　　处：《中国食品学报》2020年第3期282-290,共9页Journal of Chinese Institute Of Food Science and Technology

摘　　要：为研究海南发酵蔬菜中微生物的多样性,以采自海南白沙、昌江、临高、琼中、文昌、万宁和五指山7个地区的30份不同种类的发酵竹笋、小西瓜、白菜和豆角样品为研究对象,通过传统分离培养方法、16S rRNA基因序列分析和荧光定量PCR技术对样品中的微生物进行多样性分析。共获得了172株乳酸菌,分属于3个属,16个种,其中乳杆菌属数量最多,占菌株总数的84.30%,肠球菌属和片球菌属分别占15.12%和0.58%,测得每份样品中乳杆菌的平均含量为5.22×10^7 CFU/g,片球菌的平均含量为9.42×10^5 CFU/g,肠球菌的平均含量为1.07×10^4 CFU/g。乳杆菌属是海南发酵蔬菜中的优势菌属,植物乳杆菌是海南发酵蔬菜中的优势菌种。研究表明不同地区、不同种类的发酵蔬菜中微生物多样性存在差异。本研究初步揭示了海南发酵蔬菜中微生物的多样性,为海南微生物资源的深入研究和开发利用打下基础。In this study,thirty fermented vegetables samples were collected from Baisha,Changjiang,Qiongzhong,Lingao,Wenchang,Wanning,Wuzhishang areas,Hainan province.Types of fermented vegetables includes fermented bamboo shoots,fermented watermelon,fermented cabbage and fermented bean.Traditional methods of isolation and culture,16S rRNA sequence analysis and qPCR were appealed to isolate,identify and describe the diversity of microorganisms in the samples.Three genus and sixteen species were identified,Lactobacillus accounted for 84.30%of the total,Enterococcus and Pediococcus were 15.12%and 0.58%.Then,Lactobacillus average gene copy number in each sample was 3.39×10^7,Enterococcus was 5.89×10^5 and Pediococcus was 8.71×10^3.Consequently,Lactobacillus was the most predominant genus,and Lactobacillus plantarum was predominant specie.There were also differences in microbial diversity in different regions and different kinds of fermented vegetables.This study preliminarily revealed the diversity of microorganisms in fermented vegetables in Hainan,which laid the foundation for further research and utilization of microbial resources in this area.

关 键 词：海南 发酵蔬菜 微生物多样性 16S RRNA基因序列分析 荧光定量PCR 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]