传统发酵锦州小菜中主要微生物多样性分析
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摘要
通过探究锦州小菜的微生物群落组成,以期为改善其品质提供依据。利用聚合酶链式反应-变性梯度凝胶电泳对采集自10份锦州地区传统发酵小菜中的微生物多样性进行研究,结果表明:共鉴定出5种细菌,分别为植物乳杆菌(Lactobacillus plantarum)、食窦魏斯氏菌(Weissella cibaria)、Lactobacillus fabifermentans、希腊魏斯菌单菌(Weissella hellenica)、假单细胞菌(Psychromonas arctica);真菌菌属有3种,分别为热带假丝酵母(Candiada tropicalis)、弯曲黏膜菌(Campylobacter mucosalis)、白色念珠菌(Candida albicans)。其中,主要细菌为植物乳杆菌、食窦魏斯氏菌,主要真菌为热带假丝酵母。
In order to improving the quality of Jinzhou pickles, this experiment studied the microbial community composition of Jinzhou pickles. Polymerase chain reaction-denaturing gradient gel electrophoresis(PCR-DGGE) was adopted to analyze the microbial diversity of ten traditional pickle samples in Jinzhou area, Liaoning province. The results showed that five bacterial strains were identified namely Lactobacillus plantarum, Weissella cibaria, Lactobacillus fabifermentans, Weissella hellenic and Psychromonas arctica as well as three fungal species i.e., Candiada tropicalis, Campylobacter mucosalis and Candida albicans. The predominant bacteria were Lactobacillus plantarum, Weissella cibaria and the predominant fungus was Candiada tropicalis.
In order to improving the quality of Jinzhou pickles, this experiment studied the microbial community composition of Jinzhou pickles. Polymerase chain reaction-denaturing gradient gel electrophoresis(PCR-DGGE) was adopted to analyze the microbial diversity of ten traditional pickle samples in Jinzhou area, Liaoning province. The results showed that five bacterial strains were identified namely Lactobacillus plantarum, Weissella cibaria, Lactobacillus fabifermentans, Weissella hellenic and Psychromonas arctica as well as three fungal species i.e., Candiada tropicalis, Campylobacter mucosalis and Candida albicans. The predominant bacteria were Lactobacillus plantarum, Weissella cibaria and the predominant fungus was Candiada tropicalis.
引文
[1]聂志强,王敏,郑宇.3种分子生物学技术在传统发酵食品微生物多样性研究中的应用[J].食品科学,2012,33(23):346-350.
[2]荀凤英.锦州小菜史话[J].兰台世界,2002(11):40-41.
[3]曲玲童,牛文静,孙征,等.锦州腌渍小菜中耐盐乳酸菌的筛选与产酸性能研究[J].中国酿造,2012,31(6):83-87.DOI:10.3969/j.issn.0254-5071.2012.06.022.
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[5]CAGNO R D,CODA R.Fermented vegetable products[M]//Encyclopedia of Food Microbiology,2014:875-883.DOI:10.1016/B978-0-12-384730-0.00115-4.
[6]刘志文,袁伟静,张三燕,等.三江镇腌菜中降解亚硝酸盐乳酸菌的筛选和初步鉴定[J].食品科学,2012,33(1):166-199.
[7]徐鑫,王茜茜,王晓蕊,等.传统农家大酱中耐盐性乳酸菌的分离与鉴定[J].食品与发酵工业,2014,40(11):33-40.
[8]乌日娜,孟令帅,王茜茜,等.延边泡菜品质评价以及耐盐酵母菌的筛选[J].食品科学,2015,36(5):83-88.DOI:10.7506/spkx1002-6630-201505016.
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[11]朱扬玲.采用PCR-DGGE方法研究浙江玫瑰醋酿造过程中的微生物多样性[D].杭州:浙江工商大学,2009:3-14.
[12]张伟.温度梯度凝胶电泳(TGGE)分析消毒剂对微宇宙细菌群落结构的影响[D].武汉:华中科技大学,2006:7-8.
[13]D U N YA C H-R E M Y C,C A D IèR E A,R I C H A R D J L,e t a l.Polymerase chain reaction-denaturing gradient gel electrophoresis(PCR-DGGE):a promising tool to diagnose bacterial infections in diabetic foot ulcers[J].Diabetes&Metabolism,2014,40(6):476-480.DOI:10.1016/j.diabet.2014.03.002.
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[15]孔令琼,管政兵,陆健,等.绍兴黄酒成品麦曲中微生物胞外酶的双向电泳技术的建立[J].食品与生物技术学报,2011,5(3):453-457.
[16]乌日娜,于美玲,孟令帅,等.PCR-DGGE分析东北自然发酵酸菜中的微生物多样性[J].现代食品科技,2014,30(10):8-13.
[17]武俊瑞,王晓蕊,唐筱杨,等.辽宁传统发酵豆酱中乳酸菌及酵母菌分离鉴定[J].食品科学,2015,36(9):78-84.DOI:10.7506/spkx1002-6630-201509015.
[18]武俊瑞.东北传统发酵特色食品中主要微生物多样性研究[D].沈阳:沈阳农业大学,2013:41-42.
[19]于美玲.DGGE分析自然发酵酸菜中微生物的多样性[D].沈阳:沈阳农业大学,2015:20-21.
[20]JEONG S H,JUNG J Y,LEE S H,et al.Microbial succession and metabolite changes during long-term storage of kimchi[J].Journal of Food Science,2013,78(5):763-769.DOI:10.1111/1750-3841.12095.
[21]LEE K W,PARK J Y,JEONG H R,et al.Probiotic properties of Weissella strains isolated from human faeces[J].Anaerobe,2011,18(1):96-102.DOI:10.1016/j.anaerobe.2011.12.015.
[22]SANG H J,LEE H J,JI Y J,et al.Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation[J].International Journal of Food Microbiology,2013,160(3):252-259.DOI:10.1016/j.ijfoodmicro.2012.10.015.
[23]BRUYNE K D,CAMU N,VUYST L D,et al.Lactobacillus fabifermentans sp.nov.and Lactobacillus cacaonum sp.nov.isolated from Ghanaian cocoa fermentations[J].International Journal of Systematic&Evolutionary Microbiology,2009,59(1):7-12.DOI:10.1099/ijs.0.001172-0.
[24]TREU L,VENDRAMIN V,BOVO B,et al.Genome sequence of Lactobacillus fabifermentans strain T30PCM01,isolated from fermenting grape marc[J].Genome Announcements,2014,2(1):1-2.DOI:10.1128/genome A.00060-14.
[25]WU R N,YU M L,LIU X M,et al.Changes in flavour and microbial diversity during natural fermentation of suan-cai,a traditional food made in Northeast China[J].International Journal of Food Microbiology,2015,211:23-31.DOI:10.1016/j.ijfoodmicro.2015.06.028.
[26]丛敏,李欣蔚,武俊瑞,等.PCR-DGGE分析东北传统发酵酸菜中乳酸菌多样性[J].食品科学,2016,37(7):78-82.DOI:10.7506/spkx1002-6630-201607015.
[27]杨洪岩,李超,刘通,等.传统东北酸菜发酵过程中的细菌动态及多样性[J].食品工业科技,2015,36(1):154-159.DOI:10.13386/j.issn1002-0306.2015.01.024.
[28]曹碧璇,胡滨,刘爱平.利用16S r RNA基因克隆文库分析东北自然发酵酸菜中细菌多样性[J].食品与发酵工业,2015,41(11):76-80.DOI:10.13995/j.cnki.11-1802/ts.201511014.
[29]田甜.东北豆酱自然发酵过程中风味品质与微生物变化规律研究[D].沈阳:沈阳农业大学,2015:51-52.
[2]荀凤英.锦州小菜史话[J].兰台世界,2002(11):40-41.
[3]曲玲童,牛文静,孙征,等.锦州腌渍小菜中耐盐乳酸菌的筛选与产酸性能研究[J].中国酿造,2012,31(6):83-87.DOI:10.3969/j.issn.0254-5071.2012.06.022.
[4]白凤翎.微生物的发酵作用对传统酿造食品安全性的影响[J].中国酿造,2009,28(2):5-8.DOI:10.3969/j.issn.0254-5071.2009.02.002.
[5]CAGNO R D,CODA R.Fermented vegetable products[M]//Encyclopedia of Food Microbiology,2014:875-883.DOI:10.1016/B978-0-12-384730-0.00115-4.
[6]刘志文,袁伟静,张三燕,等.三江镇腌菜中降解亚硝酸盐乳酸菌的筛选和初步鉴定[J].食品科学,2012,33(1):166-199.
[7]徐鑫,王茜茜,王晓蕊,等.传统农家大酱中耐盐性乳酸菌的分离与鉴定[J].食品与发酵工业,2014,40(11):33-40.
[8]乌日娜,孟令帅,王茜茜,等.延边泡菜品质评价以及耐盐酵母菌的筛选[J].食品科学,2015,36(5):83-88.DOI:10.7506/spkx1002-6630-201505016.
[9]谢明勇,熊涛,关倩倩.益生菌发酵果蔬关键技术研究进展[J].中国食品学报,2014,14(10):1-9.DOI:10.16429/j.1009-7848.2014.10.010.
[10]胡晓清,潘露,王汝毅.发酵蔬菜中乳酸菌的功能性与安全性研究进展[J].现代食品科技,2012,28(11):1606-1611.DOI:10.13982/j.mfst.1673-9078.2012.11.045.
[11]朱扬玲.采用PCR-DGGE方法研究浙江玫瑰醋酿造过程中的微生物多样性[D].杭州:浙江工商大学,2009:3-14.
[12]张伟.温度梯度凝胶电泳(TGGE)分析消毒剂对微宇宙细菌群落结构的影响[D].武汉:华中科技大学,2006:7-8.
[13]D U N YA C H-R E M Y C,C A D IèR E A,R I C H A R D J L,e t a l.Polymerase chain reaction-denaturing gradient gel electrophoresis(PCR-DGGE):a promising tool to diagnose bacterial infections in diabetic foot ulcers[J].Diabetes&Metabolism,2014,40(6):476-480.DOI:10.1016/j.diabet.2014.03.002.
[14]梁新乐,朱扬玲,蒋予箭,等.PCR-DGGE法研究泡菜中微生物群落结构的多样性[J].中国食品学报,2008,8(3):133-137.DOI:10.3969/j.issn.1009-7848.2008.03.024
[15]孔令琼,管政兵,陆健,等.绍兴黄酒成品麦曲中微生物胞外酶的双向电泳技术的建立[J].食品与生物技术学报,2011,5(3):453-457.
[16]乌日娜,于美玲,孟令帅,等.PCR-DGGE分析东北自然发酵酸菜中的微生物多样性[J].现代食品科技,2014,30(10):8-13.
[17]武俊瑞,王晓蕊,唐筱杨,等.辽宁传统发酵豆酱中乳酸菌及酵母菌分离鉴定[J].食品科学,2015,36(9):78-84.DOI:10.7506/spkx1002-6630-201509015.
[18]武俊瑞.东北传统发酵特色食品中主要微生物多样性研究[D].沈阳:沈阳农业大学,2013:41-42.
[19]于美玲.DGGE分析自然发酵酸菜中微生物的多样性[D].沈阳:沈阳农业大学,2015:20-21.
[20]JEONG S H,JUNG J Y,LEE S H,et al.Microbial succession and metabolite changes during long-term storage of kimchi[J].Journal of Food Science,2013,78(5):763-769.DOI:10.1111/1750-3841.12095.
[21]LEE K W,PARK J Y,JEONG H R,et al.Probiotic properties of Weissella strains isolated from human faeces[J].Anaerobe,2011,18(1):96-102.DOI:10.1016/j.anaerobe.2011.12.015.
[22]SANG H J,LEE H J,JI Y J,et al.Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation[J].International Journal of Food Microbiology,2013,160(3):252-259.DOI:10.1016/j.ijfoodmicro.2012.10.015.
[23]BRUYNE K D,CAMU N,VUYST L D,et al.Lactobacillus fabifermentans sp.nov.and Lactobacillus cacaonum sp.nov.isolated from Ghanaian cocoa fermentations[J].International Journal of Systematic&Evolutionary Microbiology,2009,59(1):7-12.DOI:10.1099/ijs.0.001172-0.
[24]TREU L,VENDRAMIN V,BOVO B,et al.Genome sequence of Lactobacillus fabifermentans strain T30PCM01,isolated from fermenting grape marc[J].Genome Announcements,2014,2(1):1-2.DOI:10.1128/genome A.00060-14.
[25]WU R N,YU M L,LIU X M,et al.Changes in flavour and microbial diversity during natural fermentation of suan-cai,a traditional food made in Northeast China[J].International Journal of Food Microbiology,2015,211:23-31.DOI:10.1016/j.ijfoodmicro.2015.06.028.
[26]丛敏,李欣蔚,武俊瑞,等.PCR-DGGE分析东北传统发酵酸菜中乳酸菌多样性[J].食品科学,2016,37(7):78-82.DOI:10.7506/spkx1002-6630-201607015.
[27]杨洪岩,李超,刘通,等.传统东北酸菜发酵过程中的细菌动态及多样性[J].食品工业科技,2015,36(1):154-159.DOI:10.13386/j.issn1002-0306.2015.01.024.
[28]曹碧璇,胡滨,刘爱平.利用16S r RNA基因克隆文库分析东北自然发酵酸菜中细菌多样性[J].食品与发酵工业,2015,41(11):76-80.DOI:10.13995/j.cnki.11-1802/ts.201511014.
[29]田甜.东北豆酱自然发酵过程中风味品质与微生物变化规律研究[D].沈阳:沈阳农业大学,2015:51-52.