[1]于文平,张文学.青菜泡菜工业发酵过程中微生物群落结构变化分析[J].中国调味品,2019,(06):30-35.
 The Analysis of Microbial Community Compositions during Industrial Fermentation of Qingcai Paocai[J].CHINA CONDIMENT,2019,(06):30-35.
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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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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年06期
页码:
30-35
栏目:
出版日期:
2019-06-20

文章信息/Info

Title:
The Analysis of Microbial Community Compositions during Industrial Fermentation of Qingcai Paocai
作者:
于文平张文学
文献标志码:
A
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DEEG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),其中乳杆菌属的相对丰度最高, qPCR检测其含量为107-1011 copies/mL 。真菌DEEG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。
Abstract:
The aim of this study was to assess the diversity of microbiota in Chinese industrial paocai, a fermented vegetable food. PCR-DGGE and quantitative qPCR technique were used to determine the microflora occurring in Chinese industrial Qingcai paocai (IQP) during the fermentation. The bacterial DGGE profile showed that 2 phyla, Firmicutes and Proteobacteria, were identified, including 12 genera. Among these genera, Lactobacillus, Halomonas, and Pseudomonas were predominant in all IQP and Lactobacillus was the most abundant bacteria. The number of Lactobacillus observed as the predominant bacteria was quantitated and its population resulted at 10 7-1011 copies/mL during the fermentation. The fungal DGGE profile demonstrated that 5 genera, including Debaryomyces, Candida, Saccharomyces, Kodamaea and Cystofilobasidium, were detected and obviously Debaryomyces was the dominant yeast in IQP during the fermentation
更新日期/Last Update: 2019-11-06