青菜泡菜工业发酵过程中微生物群落结构变化分析

Analysis of the Change of Microbial Community Structure in the Process of Industrial Fermentation of Pickled Vegetables

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.