腌菜中细菌多样性研究及乳酸菌分离鉴定

以恩施地区采集的腌菜为研究对象，采用高通量测序技术（HTS）与变性梯度凝胶电泳（DGGE）技术相结合的方法对其中所 含细菌和乳酸菌多样性进行研究，并采用平板稀释涂布法对乳酸菌进行分离鉴定。结果表明，腌菜样品中含量最高的优势细菌门 为硬壁菌门（Firmicutes），其平均相对含量高达97.09%。优势细菌属为Lactobacillus、Weissella、Leuconostoc、Vibrio、Pseudomonas、 Psychrobacter和Flavobacterium，其中Lactobacillus的平均相对含量高达82.37%；通过变性梯度凝胶电泳技术从样品中检测出的乳酸 菌 有 Lactobacillus sakei、Lactobacillus insicii、Lactobacillus plantarum subsp. argentoratensis、Lactobacillus plantarum subsp. plantarum 和 Lactobacillus acetotolerans；分离鉴定及保藏的乳酸菌中有L. plantarum 7株，L. alimentarius 2株，L. curvatus和L. brevis各1株以及L. sakei 4株。 由此可见，虽然Lactobacillus为腌菜样品中的优势菌，但乳酸杆菌的构成在样品间存在一定的差异。

Bacterial diversity of bacteria and isolation and identification of lactic acid bacteria from pickles

Taking the pickles collected from Enshi as research objects, the diversities of bacteria and lactic acid bacteria in the pickle samples were studied by the combination of high-throughput sequencing technology (HTS) and denaturing gradient gel electrophoresis (DGGE), and lactic acid bac- teria were isolated and identified by dilution plating procedure. The results showed that the dominant bacteria phylum with the highest relative abun- dance was Firmicutes in the pickles and the average relative abundance was 97.09%. The dominant bacteria in the pickles were Lactobacillus, Weis- sella, Leuconostoc, Vibrio, Pseudomonas, Psychrobacter and Flavobacterium, and the average relative abundance of Lactobacillus was 82.37%. The Lactobacillus sakei, Lactobacillus insicii, Lactobacillus plantarum subsp. argentoratensis, Lactobacillus plantarum subsp. plantarum and Lactobacillus acetotolerans in the samples were detected by DGGE. 7 strains of L. plantarum, 2 strains of L. alimentarius, 1 strain of L. curvatus and L. brevis, and 4 strains of L. sakei were isolated, identified and preserved. Although Lactobacillus were the dominant bacteria in the pickles, there were certain dif- ferences in the composition of Lactobacillus among the pickles.