二轮盐渍工业泡菜微生物群落结构解析

Analysis of Microbial Community Structure of Second-round Saline Pickled Vegetables

泡菜,是一种利用本土微生物自然发酵的传统蔬菜制品,其中二轮盐渍工艺是目前工业化泡菜常用的发酵方式。为了解二轮盐渍工业泡菜贮存中微生物群落结构,采用传统可培养方法,结合16S rDNA和26SrDNA测序技术,对自然发酵1年以上的豇豆、萝卜、青菜和榨菜4种泡菜的细菌和真菌群落结构进行研究。结果表明:二轮盐渍工业泡菜pH低、酸度和盐度高,微生物数量都小于10^5cfu/mL,发酵程度弱。豇豆、萝卜、青菜和榨菜的主要优势细菌为芽孢杆菌属,种水平上分析分别为Bacillus altitudinis和Bacillus subtilis;Bacillus muralis,B.altitudinis和Bacillus megaterium;B.altitudinis,B.megaterium和Bacillus methylotrophicus;Lactobacillus alimentarius,B.altitudinis和B.megaterium。优势真菌分别为Candida apicola;Debaryomyces hansenii和Zygosaccharomyces bisporus;Candida etchellsii和Pichia membranifaciens;Candida lactiscondensi和D.hansenii。此结果揭示了二轮盐渍工业泡菜长时间储存后微生物群落结构,对解释泡菜长时间存放品质下降、泡菜香味增加具有参考依据,也为企业调控生产和筛选特性菌种提供了参考价值。

Pickle is a kind of traditional vegetable product which uses native microorganisms to ferment naturally. The second-round salting process is a commonly used fermentation method for industrial pickles. In order to understand the microbial community structure in second-round salted industrial pickles, the bacterial and fungal community structure of cowpea, radish, green vegetables and mustard fermented naturally for more than one year is studied by traditional culturable method and 16S rDNA and 26S rDNA sequencing techniques. The results show that the second-round pickles have low pH, high acidity and salinity, and the number of microorganisms is less than 10^5 cfu/mL. The fermentation degree is weak. The dominant bacteria in cowpea, radish, green vegetables and mustard are Bacillus subtilis, Bacillus muralis, B.altitudinis and Bacillus megaterium, B.tualtidinis, B.megaterium and Bacillus methyloylous, Labacillus tolarius, B.altitudinis and B.megaterium respectively. The dominant fungi are Candida apicola, Debaryomyces hansenii and Zygosaccharomyces bisporus, Candida etchellsii and Pichia membranifaciens, Candida lactis-condensi and D. hansenii. The results reveal the microbial community structure of second-round pickles after long-term storage, which provides a reference for explaining the decline of pickles' quality and the increase of pickles' fragrance. It also provides a reference value for enterprises to regulate production and screen characteristic strains.