东北酸菜发酵过程中菌体的分离与鉴定

Isolation and identification of microorganism during pickled Chinese cabbage fermentation

为提高酸菜制品质量、扩大发酵制品的市场前景,解析发酵食品中菌群演替情况和微生物的多样性是当前农业和食品研究领域的重点。本文利用传统形态学鉴定、生理生化鉴定和16S rDNA分析技术,探究酸菜发酵过程中的微生物多样性。结果表明,酸菜发酵过程中乳酸含量与pH呈负相关,在发酵末期乳酸含量达到最高,为(11.32±1.77)g·L^(-1)。从酸菜发酵系统中共分离出13株菌体,乳酸菌(Lactic acid bacteria,LAB)是酸菜发酵过程中的优势菌,其中植物乳杆菌(Lactobacillus plantarum)主导发酵过程,未检测到金黄色葡萄球菌(Staphylococcus aureus)、李斯特菌(Listeria)和沙门氏菌(Salmonella)等致病菌株。

In order to improve the quality of pickled Chinese cabbage,expand the market prospect of fermented products,analyzing the succession of microbial community and microbial diversity in fermented food is the focus of current agriculture and food research fields.The microbial diversity in the fermentation process of pickled Chinese cabbage was investigated with traditional morphological identification,physiological and biochemical identification and 16 S rDNA analysis technology.The results showed that the content of lactic acid in fermentation system was negatively correlated with pH,which reached the highest level of(11.32±1.77)g·L^(-1) at the end of fermentation.A total of 13 strains of bacteria were isolated from the pickled Chinese cabbage fermentation system.Lactic acid bacteria(LAB)was the dominant bacteria in the fermentation process of pickled Chinese cabbage,among which Lactobacillus plantarum dominated the fermentation process.The pathogenic bacteria such as Staphylococcus aureus,Listeria and Salmonella were not detected.