食品科学

• 生物工程 • 上一篇    下一篇

不同盐质量浓度四川泡菜腐败前后微生物的分析比较研究

王 猛1,蒋云露1,杨建涛1,常 伟2,车振明1,陈 功3,饶 瑜1,*   

  1. 1.西华大学生物工程学院,四川 成都 610039;2.通威三文鱼研究所,四川 都江堰 611800;
    3.四川省食品发酵工业研究设计院,四川 温江 611130
  • 出版日期:2015-07-15 发布日期:2015-07-08

Comparative Analysis of Microflora Profile in Spoilage Sichuan Pickles with Different Salt Concentrations before and after Spoilage

WANG Meng1, JIANG Yunlu1, YANG Jiantao1, CHANG Wei2, CHE Zhenming1, CHEN Gong3, RAO Yu1,*   

  1. 1. College of Bioengineering, Xihua University, Chengdu 610039, China; 2. Institute of Salmon, Tongwei Group Co. Ltd.,
    Dujiangyan 611800, China; 3. Sichuan Academy of Food and Fermentation Industries, Wenjiang 611130, China
  • Online:2015-07-15 Published:2015-07-08

摘要:

研究不同盐质量浓度四川泡菜正常发酵后与发生腐败后盐卤中微生物的数量、分布及变化。利用不同的选择培养基对3 个盐质量浓度四川泡菜腐败前后盐卤中的微生物进行分离纯化,得到168 株菌株,并经16S rDNA和18S rDNA分子生物学鉴定其种属。结果表明:在不同盐质量浓度泡菜正常发酵过程中,以植物乳杆菌和戊糖乳杆菌为主的乳酸菌主导了泡菜发酵过程。泡菜腐败时,不同盐质量浓度泡菜中的腐败微生物以芽孢杆菌和酵母为主,其中枯草芽孢杆菌和塔克斯假丝酵母在不同盐质量浓度泡菜腐败时均占一定比例;40 g/L盐质量浓度泡菜盐卤以甲级营养型芽孢杆菌、地衣芽孢杆菌、库德里阿兹威毕赤酵母和热带念珠酵母为主,60 g/L盐质量浓度泡菜盐卤以短小芽孢杆菌、克鲁维毕赤酵母和热带念珠酵母为主,80 g/L盐质量浓度泡菜盐卤以奇异变形杆菌、解淀粉芽孢杆菌、白地霉、地衣芽孢杆菌、库德里阿兹威毕赤酵母以及克鲁维毕赤酵母为主。腐败泡菜盐卤表层的膜璞由细菌和真菌共同形成,且盐质量浓度越低,细菌所占的比例越高。

关键词: 四川泡菜, 盐质量浓度, 正常发酵, 腐败, 优势菌群

Abstract:

The microbial population, diversity and dynamics of Sichuan pickles with different salt concentrations
were assessed. Using different selective media, 168 microbes were isolated from pickle brines with three different salt
concentrations and identified by 16S rDNA or 18S rDNA analysis. The results showed the lactic acid bacteria Lactobacillus
plantarum and Lactobacillus pentosus dominated the normal process of Sichuan pickle fermentation. When Sichuan pickle
was deteriorated, Bacillus and yeast especially Bacillus subtilis and Candida tanzawaensis were the dominant flora in the
pickle samples. Furthermore, Bacillus methylotrophicus, Bacillus licheniformis, Pichia kudriavzevii and Candida tropicalis
were isolated from pickle brine with 40 g/L salt. Bacillus pumilus, Pichia kluyveri var. cephalocereana and Candida
tropicalis were the most abundant isolates from pickle brine with 60 g/L salt. The major representatives of spoilage-causing
microbes involved in pickle brine with 80 g/L salt were Proteus mirabilis, Bacillus amyloliquefaciens, Galactomyces
geotrichum, Bacillus licheniformis, Pichia kudriavzevii and Pichia kluyveri var. cephalocereana. The biofilms formed on the
surface of spoiled pickle brines consisted of bacteria and fungi. When the salt concentration was higher in the pickle brine,
the more proportion of bacteria existed in the biofilm.

Key words: Sichuan pickles, salt concentration, normal fermentation, spoilage, dominant flora

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