青菜腌制过程中腐败表层细菌的多样性分析与群落演替

doi:10.7506/spkx1002-6630-201401035

食品科学 ›› 2014, Vol. 35 ›› Issue (1): 180-184.doi: 10.7506/spkx1002-6630-201401035

青菜腌制过程中腐败表层细菌的多样性分析与群落演替

李可1，张庆1,*，陈功2，林凯1，袁春红1，贾碧洪1，钟小廷1，向文良1

1.西华大学生物工程学院，四川省食品生物技术重点实验室，西华大学古法发酵（酿造）生物技术研究所，四川成都
610039；2.四川省食品发酵工业研究设计院，四川成都 611130

收稿日期:2013-01-26 修回日期:2013-12-23 出版日期:2014-01-15 发布日期:2014-01-22
通讯作者: 张庆 E-mail:biozhangq@163.com
基金资助:
四川省泡菜产业链项目（2012NZ0002-8）；西华大学重点科研基金项目（Z1220531）；成都市自主创新一般项目（Z0102234）

Diversity and Community Succession of Surface Spoilage Bacteria in Leaf Mustard during Pickling Process

LI Ke1, ZHANG Qing1,*, CHEN Gong2, LIN Kai1, YUAN Chun-hong1, JIA Bi-hong1, ZHONG Xiao-ting1, XIANG Wen-liang1

1. Provincial Key Laboratory of Food Biotechnology of Sichuan, Institute of Ancient Brewing Technology, College of Bioengineering,
Xihua University, Chengdu 610039, China; 2. Sichuan Academy of Food and Fermentation Industries, Chengdu 611130, China

Received:2013-01-26 Revised:2013-12-23 Online:2014-01-15 Published:2014-01-22
Contact: Zhang Qing E-mail:biozhangq@163.com

摘要/Abstract

摘要：

通过构建16S rRNA基因文库揭示青菜腌制过程中腐败表层细菌群落构成，利用Shannon-Weaver（H）、Chao、ACE、Simpson、覆盖度和相关性指数分析群落的多样性及演替关系。系统发育分析显示，从样品中获得的16S rRNA基因序列分别被归为Vibrio、Halomonas、Pseudoalteromonas、Shewanella、Marinomonas、Geobacillus、Pseudomonas、Psychrobacter、Cobetia、Oceanobacillus、Pantoea和Lactobacillus属。其中能够产生亚硝酸盐的致病性Vibrio属细菌为腐败表层卤水中的优势菌，分别占腌制7、22、60 d细菌总数的45.8%、74.2%、44.9%，Pseudoalteromonas、Shewanella、Pseudomonas等属腐败性细菌主要分布在第7天的样品中，受高盐环境的影响，Cobetia、Halomonas等嗜盐菌和Lactobacillus属细菌的数量随时间的延长逐渐增多。7、22、60 d样品菌群相关性系数由0.5131降至0.4064，随之又升高至0.8168。结果表明：腐败表层卤水中细菌在青菜腌制过程中介导腐败并产生有害成分，其群落结构随腌制过程演替。

关键词: 青菜腌制, 盐卤, 细菌多样性, 16S rRNA, 群落演替

Abstract:

16S rRNA analysis was employed to investigate the microbial populations in putrefactive surface layer during leaf
mustard pickling process. The microbial diversity and dynamics were assessed by Shannon-Weaver, Chao, ACE, Simpson,
rarefaction analysis and similarity coefficient. All 16S rRNA gene sequences retrieved from brine samples with pickling
for 7, 22 d and 60 d were assigned to Vibrio, Halomonas, Pseudoalteromonas, Shewanella, Marinomonas, Geobacillus,
Pseudomonas, Psychrobacter, Cobetia, Oceanobacillus, Pantoea and Lactobacillus. Among these genera, the dominant
bacterium during the pickling process was pathogenic Vibrio and its number in these three samples was 45.8%, 74.2% and
44.9%, respectively. The spoilage bacteria such as Pseudoalteromonas, Shewanella and Pseudomonas were mainly observed
on day 7, and the number of Lactobacillus, Cobetia and Halomonas was gradually increased with the pickling process. The
community similarity coefficient was decreased to 0.4064 from 0.5131 and then increased to 0.8168. The results indicated
that the bacterial succession was associated with the pickling process and such succession is responsible for the spoilage of
leaf mustard and the production of some noxious ingredients. These results provide a useful guidance for quality and safety
control of pickled leaf mustard.

Key words: leaf mustard pickling, brine, bacterial diversity, 16S rRNA, succession

中图分类号:

TS201.3

李可1，张庆1,*，陈功2，林凯1，袁春红1，贾碧洪1，钟小廷1，向文良1. 青菜腌制过程中腐败表层细菌的多样性分析与群落演替[J]. 食品科学, 2014, 35(1): 180-184.

LI Ke1, ZHANG Qing1,*, CHEN Gong2, LIN Kai1, YUAN Chun-hong1, JIA Bi-hong1, ZHONG Xiao-ting1, XIANG Wen-liang1. Diversity and Community Succession of Surface Spoilage Bacteria in Leaf Mustard during Pickling Process[J]. FOOD SCIENCE, 2014, 35(1): 180-184.

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青菜腌制过程中腐败表层细菌的多样性分析与群落演替

Diversity and Community Succession of Surface Spoilage Bacteria in Leaf Mustard during Pickling Process

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