摘要
采用分子生态检测方法研究传统腌冬瓜加工过程中微生物多样性及其变化情况,揭示传统腌制冬瓜品质形成规律及产品质量控制的微生物学本质。采用构建16S rDNA克隆文库法并结合传统的微生物培养方法解析冬瓜腌制过程中微生物种类组成及变化,对照理化品质的变化分析结果。试验结果表明,冬瓜腌制体系中,在腌制开始时的优势种群为不动杆菌属、魏斯氏菌属、芽孢杆菌属和肠杆菌属;第5天的优势种群为魏斯氏菌属、芽孢杆菌属和肠杆菌属;第10天的优势种群变成了乳杆菌属、魏斯氏菌属和芽孢杆菌属;腌制后期的优势种群为魏斯氏菌属、芽孢杆菌属和葡萄球菌属。与此同时,冬瓜腌制过程中腌制体系的pH值和亚硝酸含量下降较显著,最低值分别为3.33 mg/kg和3.55 mg/kg。乳酸菌总数增加,盐度和细菌总数相对稳定。本研究结果可促进冬瓜腌制的微生物生态研究,为生产上优化控制提供微生物学依据。
The purpose of this study is to reveal the microbiology effects of pickled processing and quality control of wax gourd fermentation product. The microbial community structure and population changes during the traditional fermentation of wax gourd were conducted by molecular ecological detection methods. Using 16S rDNA clone library combined with conventional microbiological culture method, changes of microbial community composition and physicochemical quality were investigated during the fermentation process. The results showed that in the pickling system Acinetobacter, Weissella, Bacillus and Enterobacter are the predominant microbial community on the beginning of pickling process. After 5 days of fermentation, the dominant microbes have changed to be Weissella, Bacillus and Enterobacter, and at day 10 Lactobacillus replaced Enterobacter become the predominant species compared with the day 5. In the later stage of the process, Weissella, Bacillus and Staphylococcus have to be the major microbial species. At the same time, the pH value and nitrite concentration sharply decreased through the process of wax gourd pickling, the minimum values reached 3.33 and 3.55 mg/kg, respectively. The population of lactic acid bacteria（LAB） increased. The salinity and population of bacteria in pickled wax gourd maintained relative constant level. The achievements of this study will facilitate the microbial ecosystem study of pickled wax gourd and its impact on wax gourd fermentation. It can also provide microbial and theory identification for quality control of pickled wax gourd processing.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2014年第6期208-213,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(No.31171735&31071582)
宁波市农业择优委托项目(2010C10017)
