纯种强化发酵细菌型水豆豉细菌菌群动态研究

Dynamics of bacterial flora of bacterial water-Douchi during pure-culture intensive fermentation

采用聚合酶链式反应-变性梯度凝胶电泳(PCR-DGGE)技术对利用枯草芽孢杆菌(Bacillus subtilis)BJ3-2强化发酵的细菌型水豆豉前发酵及后发酵过程中的细菌菌群种类及数量进行动态研究。结果表明,前发酵42 h后,细菌种类及数量丰富并趋于稳定,后发酵第5天,细菌种类达到最大。整个发酵期间共鉴定出6个属15个种,包括芽孢杆菌属(Bacillus)、沙雷菌属(Serratia)、产碱菌属(Alcaligenes)、肠球菌属(Enterococcus)、不动杆菌属(Acinetobacter)及变形杆菌属(Proteus)。共检测到6种条件致病菌,分别为粘质沙雷菌(Serratia marcescens)、粪产碱菌(Alcaligenes faecalis)、蜡样芽孢杆菌(Bacillus cereus)、奇异变形杆菌(Proteus mirabilis)、鲍氏不动杆菌(Acinetobacter baumannii)、屎肠球菌(Enterococcus faecium),其中,奇异变形杆菌首次报道存在于贵州纯种发酵细菌型水豆豉中。

The dynamics of species and numbers of bacterial flora were studied during bacterial water-Douchi pre-fermentation and post-fermentation with Bacillus subtilis BJ3-2 by polymerase chain reaction-denaturing gradient gel electrophoresis(PCR-DGGE) technology. The results showed that after pre-fermentation 42 h, the bacterial species and quantity were abundant and tended to be stable, and on the 5 th day of post-fermentation, the bacterial species reached the maximum. A total of 6 genera and 15 species were identified during the fermentation, including Bacillus, Serratia, Alcaligene, Enterococcus, Acinetobacter and Proteus. A total of 6 conditional pathogens were detected, including Serratia marcescens, Alcaligenes faecalis, Bacillus cereus, Proteus mirabilis, Acinetobacter baumannii and Enterococcus faecium. Among them, the Proteus mirabilis was reported for the first time in Guizhou’s pure-culture bacterial fermented water-Douchi.