摘要
通过构建16S rRNA基因文库揭示青菜腌制过程中腐败表层细菌群落构成,利用Shannon-Weaver(H)、Chao、ACE、Simpson、覆盖度和相关性指数分析群落的多样性及演替关系。系统发育分析显示,从样品中获得的16S rRNA基因序列分别被归为Vibrio、Halomonas、Pseudoalteromonas、Shewanella、Marinomonas、Geobacillus、Pseudomonas、Psychrobacter、Cobetia、Oceanobacillus、Pantoea和Lactobacillus属。其中能够产生亚硝酸盐的致病性Vibrio属细菌为腐败表层卤水中的优势菌,分别占腌制7、22、60 d细菌总数的45.8%、74.2%、44.9%,Pseudoalteromonas、Shewanella、Pseudomonas等属腐败性细菌主要分布在第7天的样品中,受高盐环境的影响,Cobetia、Halomonas等嗜盐菌和Lactobacillus属细菌的数量随时间的延长逐渐增多。7、22、60 d样品菌群相关性系数由0.5131降至0.4064,随之又升高至0.8168。结果表明:腐败表层卤水中细菌在青菜腌制过程中介导腐败并产生有害成分,其群落结构随腌制过程演替。
16S rRNA analysis was employed to investigate the microbial populations in putrefactive surface layer during leaf mustard pickling process. The microbial diversity and dynamics were assessed by Shannon-Weaver, Chao, ACE, Simpson, rarefaction analysis and similarity coefficient. All 16S rRNA gene sequences retrieved from brine samples with pickling for 7, 22 d and 60 d were assigned to Vibrio, Halomonas, Pseudoalteromonas, Shewanella, Marinomonas, Geobacillus, Pseudomonas, Psychrobacter, Cobetia, Oceanobacillus, Pantoea and Lactobacillus. Among these genera, the dominant bacterium during the pickling process was pathogenic Vibrio and its number in these three samples was 45.8%, 74.2% and 44.9%, respectively. The spoilage bacteria such as Pseudoalteromonas, Shewanella and Pseudomonas were mainly observed on day 7, and the number of Lactobacillus, Cobetia and Halomonas was gradually increased with the pickling process. The community similarity coefficient was decreased to 0.4064 from 0.5131 and then increased to 0.8168. The results indicated that the bacterial succession was associated with the pickling process and such succession is responsible for the spoilage of leaf mustard and the production of some noxious ingredients. These results provide a useful guidance for quality and safety control of pickled leaf mustard.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第1期180-184,共5页
Food Science
基金
四川省泡菜产业链项目(2012NZ0002-8)
西华大学重点科研基金项目(Z1220531)
成都市自主创新一般项目(Z0102234)
