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

doi:10.7506/spkx1002-6630-201401035

Abstract

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

CLC Number:

TS201.3

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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