摘要
采用构建16SrDNA基因文库的方法,对四川泡菜发酵过程中细菌多样性进行了研究。结果表明:所得到的1190个克隆子分布于17个类群,泡菜发酵1天细菌多样性最高,发酵31天细菌多样性最低。发酵前期的绝对优势菌为Pseudomonas(35.0%),Vibrio(56.9%),主要优势菌为Lactobacillus(29.5%),Acinetobacter(15.4%),Halomonas(14.3%),Sphingobacterium(12.9%);发酵中期的绝对优势菌为Lactobacillus(94.0%),主要优势菌为Vibrio(12.8%);发酵后期的绝对优势菌为Lactobacillus(50.3%),主要优势菌为Vibrio(19.8%),Halomonas(13.0%),Arcobacter(11.1%),此结果揭示了四川泡菜发酵过程中的细菌多样性,可为四川泡菜的基础研究提供一定的理论基础。
16S rDNA gene clone libraries Sichuan pickle fermentation. The results are constructed for researching the bacterial divermty during show that a total of 1190 clones are distributed in 17 groups. The bacterial diversity is the highest in the 1 st day of fermentation while the lowest in the 31 st days. In fermentation prophase, the absolute advantage bacteria are Pseudomonas （35. 0%） and Vibrio （5 6.9 % ）, the main advantage bacteria are Lactoba cillus （2 9.5 % ）, Acinetoba cter（15.4 % ）, Halomonas （14.3 %）, Sphingobacterium （12.9 %）. In fermentation metaphase, the absolute advantage bacterium is Lactobacillus（94. 0%）, the main advantage bacterium is Vibrio （12. 8%）. In fermentation anaphase, the absolute advantage bacterium is Lactobacillus （50.3 %）, the main advantage bacteria are Vibrio （19.8%）, Halomonas（13.0%）,Arcobacter（11.1%）. The results show that the diversity of bacteria in pickle during fermentation,and it could provide theories for fundamental research of Sichuan pickle.
作者
张安
梁会朋
孟霞
范娟
张文学
ZHANG An LIANG Hui-peng MENG Xia FAN Juan ZHANG Wen-xue(College of Light Industry, Textile and Food Engineering, Siehuan University, Chengdu 610065, China)
出处
《中国调味品》
CAS
北大核心
2017年第2期1-6,共6页
China Condiment
基金
国家科技支撑计划(2012BDA31B00)
四川省科技支撑计划(2013NZ0055)
