青菜泡菜工业发酵过程中微生物群落结构变化分析
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摘要
采用PCR-DGGE和qPCR技术检测四川工业青菜泡菜发酵过程中微生物群落组成。细菌DGGE条带表明,工业青菜泡菜中含有2个门,分别是厚壁菌门(Firmicutes)和变形菌门(Proteobacteria);共有12个细菌属,包括乳杆菌属(Lactobacillus)、盐单胞菌属(Halomonas)和假单胞菌属(Pseudomonas)等,其中乳杆菌属的相对丰度最高,qPCR检测其含量为10~7～10~(11) copies/mL。真菌DGGE条带表明,工业青菜泡菜的真菌属有5个,分别是德巴利氏酵母属(Debaryomyces)、假丝酵母属(Candida)、酵母属(Saccharomyces)、柯达酵母属(Kodamaea)、Cystofilobasidium,其中德巴利氏酵母属的相对丰度最高。
PCR-DGGE and qPCR are used to detect the microbial community composition in the fermentation process of Sichuan industrial pickled vegetables. The DGGE bands of bacteria show that there are two phyla in industrial pickled vegetables, including Firmicutes and Proteobacteria, and 12 genera of bacteria, including Lactobacillus, Halomonas and Pseudomonas,ect., are detected by qPCR. The relative abundance of Lactobacillus is the highest, and the content of Lactobacillus is 10~7～10~(11) copies/mL. The DGGE bands of fungi show that there are 5 genera of fungi in industrial pickled vegetables, including Debaryomyces, Candida, Saccharomyces, Kodamaea and Cystofilobasidium, among which, Debaryomyces has the highest relative abundance.
PCR-DGGE and qPCR are used to detect the microbial community composition in the fermentation process of Sichuan industrial pickled vegetables. The DGGE bands of bacteria show that there are two phyla in industrial pickled vegetables, including Firmicutes and Proteobacteria, and 12 genera of bacteria, including Lactobacillus, Halomonas and Pseudomonas,ect., are detected by qPCR. The relative abundance of Lactobacillus is the highest, and the content of Lactobacillus is 10~7～10~(11) copies/mL. The DGGE bands of fungi show that there are 5 genera of fungi in industrial pickled vegetables, including Debaryomyces, Candida, Saccharomyces, Kodamaea and Cystofilobasidium, among which, Debaryomyces has the highest relative abundance.
引文
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[2]Xiong T,Guan Q Q,Song S H,et al.Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation[J].Food Control,2012,26:178-181.
[3]Zhang Q S,Chen G,Shen W X,et al.Microbial safety and sensory quality of instant low-salt Chinese paocai[J].Food Control,2016,30:575-580.
[4]侯方丽,黄志毅,徐金瑞,等.甘蓝泡菜制作工艺与营养成分变化研究[J].中国调味品,2013,38(4):43-47.
[5]曹东,曹琳,范林川,等.泡菜发酵过程挥发性风味成分的变化[J].粮食与油脂,2017,30(3):45-49.
[6]Muyzer G,Dewaal E C,Uitterlinden A G.Profiling of complex microbial-populations by denaturing gradient gel electrophoresis analysis of polymerase chain reaction-amplified genes-coding for 16S ribosomal-RNA[J].Appl Environ Microb,1993,59:695-700.
[7]GB 12456-2008,食品中总酸的测定[S].
[8]GB 5009.33-2016,食品安全国家标准食品中亚硝酸盐与硝酸盐的测定[S].
[9]Haruta S,Ueno S,Egawa I,et al.Succession of bacterial and fungal communities during a traditional pot fermentation of rice vinegar assessed by PCR-mediated denaturing gradient gel electrophoresis[J].Int J Food Microbiol,2006,109:79-87.
[10]GB 2762-2017,食品安全国家标准食品中污染物限量[S].
[11]Reddy G S N,Raghavan P U M,Sarita N B,et al.Halomonas glaciei isolated from fast ice of Adelie Land,Antarctica[J].Extremophiles,2003(7):55-61.
[12]Liang H P,Zhang A,Wu Z Y,et al.Microbial community characteristics in industrial matured Chinese paocai,a fermented vegetable food,from different factories[J].Food Sci Technol Res,2016,22:595-604.
[13]Lemay M J,Rodrigue N,Gariepy C,et al.Adaptation of Lactobacillus alimentarius to environmental stresse[J].Int J Food Microbiol,2000,55:249-253.
[14]Oguntoyinbo F A,Dodd C E R.Bacterial dynamics during the spontaneous fermentation of cassava dough in gari production[J].Food Control,2010,24:306-312.
[15]Tamang B,Tamang J P,Schillinger U,et al.Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India[J].Int J Food Microbiol,2008,121:35-40.
[16]Pei L L,Luo Q C,Meng X,et al.Analysis of bacterial diversity of Sichuan fermented pickles with different materials[J].China Condiment,2016,41(2):39-43.
[17]Nübling S,Schmidt H,Weiss A.Variation of the Pseudomonas community structure on oak leaf lettuce during storage detected by culture-dependent and-independent methods[J].Int J Food Microbiol,2016,129:95-103.
[18]Wu R N,Yu M L,Liu X Y,et al.Changes in flavour and microbial diversity during natural fermentation of suan-cai,a traditional food made in northeast China[J].Int J Food Microbiol,2015,128:23-31.
[19]Clemente-Jimenez J M.Molecular characterization and oenological properties of wine yeasts isolated during spontaneous fermentation of six varieties of grape must[J].Food Microbiol,2004,21:149-155.
[20]Portillo M D,Mas A.Analysis of microbial diversity and dynamics during wine fermentation of Grenache grape variety by high-throughput barcoding sequencing[J].LWT- Food Science and Technology,2016,72:317-321.
[21]Yan P M,Xue W T,Tan S S,et al.Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai[J].Food Control,2008,22:50-55.
[22]张亚豪,梁会朋,常聪,等.基干实时荧光定量PCR技术监测四川工业泡菜发酵过程中主要细菌的变化[J].中国调味品,2018,43(1):35-38.