食品科学 ›› 0, Vol. ›› Issue (): 0-0.
• 生物工程 • 下一篇
刘蕾1,李娅琳1,聂蓉1,钱杨2,厍晓2,陶雨飞1,饶瑜3
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:
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。
中图分类号:
刘蕾 李娅琳 聂蓉 钱杨 厍晓 陶雨飞 饶瑜. D-核糖及肉桂醛对四川泡菜菌群多样性的调控研究[J]. 食品科学, 0, (): 0-0.
Lei LIU xiao she. Effects of D-ribose and cinnamaldehyde on microbial diversity of Sichuan pickle[J]. FOOD SCIENCE, 0, (): 0-0.
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