The community structure of eukaryotic microorganisms in nine kinds vegetable fermentation system

Objective: In order to explore the community structure of fungus in fermented vegetable system.Methods:The experiment took nine kinds of commercially available fermented vegetables as the research object and extracted macro gene DNA from them. By combining polymerase chain reaction with denaturing gradient gel electrophoresis( DGGE) technology,mixed fungal 18 S r DNA V( 1- 2) gene fragment of nine kinds of vegetable fermentation microbial system were separated and then Shannon Wiener diversity of microbial eukaryotes and similarity cluster analysis of fungi community structures of nine kinds of fermented vegetable were analyzed by Quantity One software.Electrophoresis bands which have strong fluorescence intensity and different time difference in DGGE electrophoresis were recycled and compared with the Gen Bank sequences after nucleotide sequences by cloning is determined. Results: Shannon- Wiener index of fungus of pickled cabbage,mustard,soy sauce pickles and sauerkraut had significant differences and the Shannon index differences of fungus of pickled vegetables is relatively small. The similarity of eukaryotic microorganism of fermented vegetables under the four process was 20%.Compared with mustard,the similarity of pickled cabbage and soy sauce pickles was high.In the same process,the simwereilarity of eukaryotic microorganism in fermented vegetables with different raw materials was 38%.in the same process and the bulk of the same process was 51%.Base sequence identification results: All the sequencing bands who were yeast.Trichosporon mucoides sp.,Zyqosaccharomyces sp were existed in 9 kinds of fermented vegetable samples which were sold in the market and they were dominant fungus. Candidapalmioleophila was existed in pickled cabbage,mustard,soy sauce pickles.Dabaryomyces sp.was endemic fungal flora in bulk mustard.Conclusion: Experimental results showed that fungal flora of the fermented vegetable products under pickle process were relatively stability compared with mustard,soy sauce pickles and sauerkraut.Processing technology of fermented vegetable had an prominant effect on eukaryotic microbial communities compared with the raw material and packing and under the same process conditions,raw materials had an prominant influence on eukaryotic microbial communities compared with packaging.