Microbial Diversity of Traditional Fermented Jinzhou Pickles

doi:10.7506/spkx1002-6630-201702003

FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (2): 15-19.doi: 10.7506/spkx1002-6630-201702003

• Bioengineering • Previous Articles Next Articles

Microbial Diversity of Traditional Fermented Jinzhou Pickles

SUN Huijun, ZHANG Ying, WANG Hongyu, YANG Mei, YUE Xiqing, WU Rina

1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; 2. College of Morden Agricultural Technology, Liaoning Agricultural Economic School, Jinzhou 121001, China; 3. College of Horticulture, Shenyang Agricultural University, Shenyang 110866, China; 4. State Key Laboratory of Food Science and Technology, College of Food Science, Jiangnan University, Wuxi 214122, China

Online:2017-01-25 Published:2017-01-16

Abstract

Abstract: In order to improving the quality of Jinzhou pickles, this experiment studied the microbial community compositionof Jinzhou pickles. Polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) was adopted to analyzethe microbial diversity of ten traditional pickle samples in Jinzhou area, Liaoning province. The results showed that fivebacterial strains were identified namely Lactobacillus plantarum, Weissella cibaria, Lactobacillus fabifermentans, Weissellahellenic and Psychromonas arctica as well as three fungal species i.e., Candiada tropicalis, Campylobacter mucosalis andCandida albicans. The predominant bacteria were Lactobacillus plantarum, Weissella cibaria and the predominant funguswas Candiada tropicalis.

Key words: Jinzhou pickles, polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE), diversity

CLC Number:

SUN Huijun, ZHANG Ying, WANG Hongyu, YANG Mei, YUE Xiqing, WU Rina. Microbial Diversity of Traditional Fermented Jinzhou Pickles[J]. FOOD SCIENCE, 2017, 38(2): 15-19.

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Microbial Diversity of Traditional Fermented Jinzhou Pickles

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