传统发酵蔬菜微生物群落结构分析

被引：24

作者：

荆雪娇 ^{[1
]}

李艳琴 ^{[1
]}

燕平梅 ^{[2
]}

李彬春 ^{[1
]}

机构：

[1] 山西大学生物技术研究所化学生物学与分子工程教育部重点实验室

[2] 山西省太原师范大学

来源：

食品与发酵科技 | 2016年 / 52卷 / 01期

关键词：

PCR-DGGE; 发酵蔬菜; 微生物群落结构;

D O I：

暂无

中图分类号：

TS255.1 [基础科学];

学科分类号：

摘要：

以市售9种发酵蔬菜为对象,采用聚合酶链式反应结合变性梯度凝胶电泳(PCR-DGGE)指纹图谱技术,进行了样品中微生物群落多样性分析、主成分聚类分析(PCA)和优势条带的序列分析。结果表明:货架期内,泡菜、榨菜、酱菜和酸菜等不同加工工艺对发酵蔬菜的多样性和群落结构有显著影响。相同工艺的发酵蔬菜样品,细菌多样性指数差异不大,PCA分析聚为一类。不同加工工艺、包装工艺、不同原料的发酵蔬菜中,存在着丰富的乳杆菌群。植物乳杆菌存在于所有发酵蔬菜中,短乳杆菌为泡菜和酸菜的优势菌群,弯曲乳杆菌在泡菜和浙江榨菜中为优势菌群,消化乳杆菌和食用糖乳杆菌分别为酸菜和酱菜的优势菌群。此外,在散装榨菜和散装酱菜中检测到嗜冷杆菌;两种不同产地的酸菜中均含有产气肠杆菌;9号酸菜中还含有摩根菌;4号榨菜中含有嗜盐杆菌。以上几种细菌均属于有害菌或条件治病菌。综上所述,除3种泡菜外,其它榨菜、酱菜和酸菜等均发现有害菌或条件致病菌,对于这些有害菌应进一步研究,确定其属于生产过程还是储存过程的污染,从而为食品安全提供依据。

引用

页码：28 / 32

页数：5

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