腌制芥菜细菌多样性的分析及优势乳酸菌的筛选与鉴定  

Bacterial Diversity of Pickled Mustard and Isolation and Identification of Dominant Lactic Acid Bacteria

作　　者：唐睿 邓放明[2] 赵艳玲 田艳[2] TANG Rui;DENG Fangming;ZHAO Yanling;TIAN Yan(Xinjiang Institute of Technology,Aksu 843100,Xinjiang,China;Hunan Agricultural University,Changsha 410125,Hunan,China)

机构地区：[1]新疆理工学院,新疆阿克苏843100 [2]湖南农业大学,湖南长沙410125

出　　处：《食品研究与开发》2023年第15期168-174,共7页Food Research and Development

基　　金：国家现代农业产业技术体系建设专项项目(CARS-24-E-02);新疆茶树菇的品质研究及深加工产品的开发项目(ZY202209)。

摘　　要：为定量分析基于不同发酵工艺和食盐用量的发酵芥菜中的细菌结构及其组成类型的差异,采用高通量测序分析技术对3个发酵芥菜组中存在的细菌在16S rDNA序列的V4-V5区上进行细菌群落结构组成及结构多样性对比分析。结果表明,A、B组样本间微生物多样性相似,而含盐量最低的C组样本多样性要高于A、B两组。3个发酵组在细菌组成上主要的优势菌门为厚壁菌门、变形菌门、放线菌门、拟杆菌门;基于属水平,3个发酵组中的乳杆菌属、棒杆菌属、短杆菌属、不动杆菌属、盐单胞菌属为主要的优势菌属。其中,A、B两组样本的细菌菌落组成基本相同,与C组样本的细菌菌落成分差异较大。为筛选较适用于荠菜直投式发酵的工业化优质菌株,在上述3个芥菜发酵组里共各采集出满足革兰氏菌染色结果呈阳性、过氧化氢酶鉴定呈阴性、不产出芽孢的9株发酵菌株,通过对比菌株的耐酸与耐高盐能力,再筛选出Z-2、Z-6、Z-9三株菌株,其发酵液pH值均在3.7左右在盐浓度为16%的发酵液中OD值仍能达到1.0以上的性状优良菌株,对这3株菌种进行生理生化试验和16S rDNA的测序技术分析,结果表明Z-2为戊糖乳杆菌、Z-6为植物乳杆菌、Z-9为希腊魏氏菌,适合进行腌制芥菜工业化生产。In order to quantitatively analyze the differences in bacterial structure and composition types in fermented mustard based on different fermentation processes and salt consumption,high-throughput sequencing analysis technology was used to compare the composition and diversity of bacterial community structure in V4-V5 region of 16S rDNA sequence of bacteria existing in three fermented mustard groups.The results showed that the microbial diversity between groups A and B was similar,while the diversity of group C with the lowest salt content was higher than that of groups A and B.The three fermentation groups were mainly dominated by Firmicutes,Proteobacteria,Actinobacteria,and Bacteroidetes in terms of bacterial composition.Based on the genus level,Lactobacillus,Corynebacterium,Brevibacterium,Acinetobacter and Halomonas were the main dominant genera in the three fermentation groups.Among them,the bacterial colony composition of samples A and B was basically the same,but there was a significant difference in bacterial colony composition compared to sample C.In order to screen high-quality industrial strains that were more suitable for direct fermentation of mustard,a total of 9 strains were collected from each of the three mustard fermentation groups,which met the requirements of Gram positive staining results,negative catalase identification,and no spore production.Three strains,Z-2,Z-6,and Z-9,were selected based on the acid and high salt resistance of the control strains,The excellent strains with fermentation broth pH values between 3.7 and OD values above 1.0 in a 16%salt concentration fermentation broth were subjected to physiological and biochemical tests and 16S rDNA sequencing technology analysis.The results showed that Z-2 was Lactobacillus pentosus,Z-6 was Lactobacillus plantarum,and Z-9 was Weisseria helleniensis,making them suitable for industrial production of pickled mustard.

关 键 词：芥菜 发酵 含盐量 微生物多样性 乳酸菌 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]