| 青菜泡菜工业发酵过程中微生物群落结构变化分析 |
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| 引用本文： | 于文平,张亚豪,吴正云,宫尾茂雄,张文学. 青菜泡菜工业发酵过程中微生物群落结构变化分析[J]. 中国调味品, 2019, 0(6): 30-35 |
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| 作者姓名： | 于文平 张亚豪 吴正云 宫尾茂雄 张文学 |
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| 作者单位： | 四川大学轻纺与食品学院;四川大学锦江学院白酒学院;东京家政大学家政学部 |
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| 基金项目： | 四川省科技计划项目(2016NZ0007) |
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| 摘 要： | 采用PCR-DGGE和qPCR技术检测四川工业青菜泡菜发酵过程中微生物群落组成。细菌DGGE条带表明,工业青菜泡菜中含有2个门,分别是厚壁菌门(Firmicutes)和变形菌门(Proteobacteria);共有12个细菌属,包括乳杆菌属(Lactobacillus)、盐单胞菌属(Halomonas)和假单胞菌属(Pseudomonas)等,其中乳杆菌属的相对丰度最高,qPCR检测其含量为10^7~10^11 copies/mL。真菌DGGE条带表明,工业青菜泡菜的真菌属有5个,分别是德巴利氏酵母属(Debaryomyces)、假丝酵母属(Candida)、酵母属(Saccharomyces)、柯达酵母属(Kodamaea)、Cystofilobasidium,其中德巴利氏酵母属的相对丰度最高。
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| 关 键 词： | 工业泡菜 细菌群落 真菌群落 DGGE qPCR |
Analysis of the Change of Microbial Community Structure in the Process of Industrial Fermentation of Pickled Vegetables |
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| YU Wen-ping,ZHANG Ya-hao,WU Zheng-yun,MIYAO Shigeo,ZHANG Wen-xue. Analysis of the Change of Microbial Community Structure in the Process of Industrial Fermentation of Pickled Vegetables[J]. China Condiment, 2019, 0(6): 30-35 |
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| Authors: | YU Wen-ping ZHANG Ya-hao WU Zheng-yun MIYAO Shigeo ZHANG Wen-xue |
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| Affiliation: | (College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065,China;School of Liquor-brewing Engineering, Jinjiang College, Sichuan University,Meishan 620860, China;Department of Home Economics, TokyoKasei University, Tokyo 173-8602, Japan) |
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| Abstract: | PCR-DGGE and qPCR are used to detect the microbial community composition in the fermentation process of Sichuan industrial pickled vegetables. The DGGE bands of bacteria show that there are two phyla in industrial pickled vegetables, including Firmicutes and Proteobacteria, and 12 genera of bacteria, including Lactobacillus, Halomonas and Pseudomonas,ect., are detected by qPCR. The relative abundance of Lactobacillus is the highest, and the content of Lactobacillus is 10^7 ~ 10^11 copies/mL. The DGGE bands of fungi show that there are 5 genera of fungi in industrial pickled vegetables, including Debaryomyces, Candida, Saccharomyces, Kodamaea and Cystofilobasidium, among which, Debaryomyces has the highest relative abundance. |
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| Keywords: | industrial pickles bacterial community fungal community DGGE qPCR |
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