基于传统分离培养和高通量测序不同孔径陶瓷膜过滤前后泡菜汁中微生物变化的研究  

Study on the Microbial Changes in Pickle Juice Before and After Filtration with Ceramic Membranes of Different Pore Sizes Based on Traditional Isolation Culture and High-Throughput Sequencing

作　　者：王玉梅 李洋 罗佳沂 李凯[1] 毛瑞丰[1] WANG Yu-mei;LI Yang;LUO Jia-yi;LI Kai;MAO Rui-feng(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China)

机构地区：[1]广西大学轻工与食品工程学院,南宁530004

出　　处：《中国调味品》2022年第5期60-68,共9页China Condiment

基　　金：广西重点研发计划(2018AB45017)。

摘　　要：该实验以萝卜泡菜的汁液为原料,经过不同孔径(0.008,0.05,0.2,0.5μm)的陶瓷膜处理,利用传统生物学以及高通量测序技术分析陶瓷膜过滤前后泡菜汁中微生物的变化,分析不同孔径陶瓷膜对泡菜汁微生物截留的种类的差异性及菌相的变化,最终选择最适的陶瓷膜孔径。结果显示:经陶瓷膜处理后泡菜汁中细菌和真菌的多样性降低,膜孔径越小,微生物被截留的效果越好,经过0.008μm陶瓷膜处理后的泡菜汁,采用高通量测序技术未检测到微生物。经过0.05μm陶瓷膜处理后,泡菜汁中的细菌大部分被截留,从门水平上包括Actinobacteriota,Myxococcota,Gemmatimonadota,Chloroflexi,Bacteroidota和Acidobacteriota,从属水平上包括Limosilactobacillus,Brevundimonas;真菌被截留从门水平上包括子囊菌门(Ascomycota)、担子菌门(Basidiomycota)和毛霉门(Mucoromycota),从属水平上包括毕赤酵母属(Pichia)、锁掷孢酵属(Sporidiobolus pararoseus)、掷孢酵母属(Sporobolomyces carnicolor)、曲霉属(Aspergillus)、Saccharomyces和Issatchenki。该研究结果为泡菜汁的膜处理除菌的应用提供了理论依据,同时也为泡菜汁的多元化发展提供了优质原料。In this experiment,the juice of radish pickle is used as the raw material and treated with ceramic membranes of different pore sizes(0.008,0.05,0.2,0.5μm).The traditional biology and high-throughput sequencing technology are used to analyze the changes of microorganisms in pickle juice before and after filtration with ceramic membranes,and the differences of the types of microorganisms intercepted by ceramic membranes with different pore sizes and the changes of bacterial phases are analyzed.Finally,the optimum pore size of ceramic membrane is selected.The results show that the diversity of bacteria and fungi in the pickle juice after treatment with ceramic membranes is reduced,and the smaller the membrane pore size,the better the effect of microbial interception.There's no microorganism detected in the pickle juice treated with 0.008μm ceramic membrane using high-throughput sequencing technology.After treatment with 0.05μm ceramic membrane,most of the bacteria in pickle juice are retained,including Actinobacteriota,Myxococcota,Gemmatimonadota,Chloroflexi,Bacteroidota and Acidobacteriota at the phylum level;including Limosilactobacillus and Brevundimonas at the genus level;the intercepted fungi at the phylum level include Ascomycota,Basidiomycota and Mucoromycota,and that at the genus level include Pichia,Sporidiobolus pararoseus,Sporobolomyces carnicolor,Aspergillus,Saccharomyces and Issatchenki.The results have provided a theoretical basis for the application of membrane treatment for the sterilization of pickled juice,and also provided high-quality raw materials for the diversified development of pickled juice.

关 键 词：泡菜汁 陶瓷膜 除菌 高通量测序 传统培养分离方法 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]