食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 生物工程 •    下一篇

D-核糖及肉桂醛对四川泡菜菌群多样性的调控研究

刘蕾1,李娅琳1,聂蓉1,钱杨2,厍晓2,陶雨飞1,饶瑜3   

  1. 1. 西华大学食品与生物工程学院
    2. 西华大学
    3. 西华大学生物工程学院
  • 收稿日期:2018-11-06 修回日期:2019-09-26 出版日期:2019-11-25 发布日期:2019-12-02
  • 通讯作者: 饶瑜 E-mail:ryfish@163.com
  • 基金资助:
    国家自然科学基金青年科学基金项目;北京工商大学北京市食品添加剂工程技术研究中心开放课题资助;西华大学重点科研基金项目

Effects of D-ribose and cinnamaldehyde on microbial diversity of Sichuan pickle

Lei LIU 2, 2, 2,xiao she2, 2, 2   

  • Received:2018-11-06 Revised:2019-09-26 Online:2019-11-25 Published:2019-12-02

摘要: 四川泡菜是中国传统发酵食品的典型代表,其微生物组解析工作近年来已开始开展,菌群结构直接影响其品质及发酵腐败进程,然而其调控机制尚不明确。本研究首次选择两种群体感应抑制剂D-核糖与肉桂醛,通过高通量测序技术检测其对发酵泡菜菌群结构的调控作用,并进一步分析二者对特定腐败菌生理行为的影响。结果表明D-核糖的存在可明显提升泡菜发酵液中乳杆菌的相对占比,肉桂醛对菌群结构的影响不明显。此外,D-核糖对特定腐败菌的生长无明显作用,肉桂醛对其生长有抑制作用,二者均可显著抑制其生物被膜的形成。以上结果为进一步研究发酵泡菜菌群调控机制具有参考价值,同时为开发发酵食品的新型防腐保鲜技术提供新的思路。

关键词: 四川泡菜, D-核糖, 肉桂醛, 菌群结构, 生物被膜

Abstract: Sichuan pickle is the typical of Chinese traditional fermented food and reserch on its microbial diversity has been conducted in recent years, which influences the pickle quality, fermentation and deterioration process directly. However, the underline regular mechanism remians unclear. This current study investigated the effects of two quorum sensing inhibitors D-ribose and cinnamaldehyde on microbial diversity of fermented pickle by high throughput sequencing and further analyzed their effects on physiological behavior on specific spoilage bacteria. The results showed that D-ribose increased the relative ratio of Lactobacillus signigicantly, while cinnamaldehyde had no signigicant effect. Furthermore, they both inhibited the biofilm formation of specific spoilage bacteria signigicantly while D-ribose had no influence on their growth and cinnamaldehyde inhibited their growth. This study has the reference value to the exploration of regulation mechanism of microbial diversity in fermented pickle, and provides new insight to develop natural techonolgy of preservative appiled in fermented foods.

Key words: Sichuan pickle, D-ribose, cinnamaldehyde, microbial diversity, biofilm

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