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中国精品科技期刊2020
燕平梅, 荆雪娇, 李艳琴, 柴政, 乔宏萍, 赵文婧, 王琪. 9种蔬菜发酵体系真核微生物群落结构的分析[J]. 食品工业科技, 2016, (22): 185-189. DOI: 10.13386/j.issn1002-0306.2016.22.028
引用本文: 燕平梅, 荆雪娇, 李艳琴, 柴政, 乔宏萍, 赵文婧, 王琪. 9种蔬菜发酵体系真核微生物群落结构的分析[J]. 食品工业科技, 2016, (22): 185-189. DOI: 10.13386/j.issn1002-0306.2016.22.028
YAN Ping-mei, JING Xue-jiao, LI Yan-qin, CHAI Zheng, QIAO Hong-ping, ZHAO Wen-jing, WANG Qi. The community structure of eukaryotic microorganisms in nine kinds vegetable fermentation system[J]. Science and Technology of Food Industry, 2016, (22): 185-189. DOI: 10.13386/j.issn1002-0306.2016.22.028
Citation: YAN Ping-mei, JING Xue-jiao, LI Yan-qin, CHAI Zheng, QIAO Hong-ping, ZHAO Wen-jing, WANG Qi. The community structure of eukaryotic microorganisms in nine kinds vegetable fermentation system[J]. Science and Technology of Food Industry, 2016, (22): 185-189. DOI: 10.13386/j.issn1002-0306.2016.22.028

9种蔬菜发酵体系真核微生物群落结构的分析

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

  • 摘要: 目的:为了探究发酵蔬菜体系中真菌微生物的群落结构。方法:以市售9种发酵蔬菜为对象,提取其中所有微生物宏基因DNA,通过聚合酶链式反应结合变性梯度凝胶电泳(PCR-DGGE)技术,分离9种发酵蔬菜体系微生物混合真菌18S r DNA V(1-2)区基因片段,采用Quantity One软件分析真核微生物Shannon-Wiener多样性指数和9种发酵蔬菜真菌群落结构相似性聚类分析。通过回收DGGE电泳中荧光强度强、不同时间差异的电泳带,经克隆后测定碱基序列、与Gen Bank库序列对比鉴定。结果:泡菜、榨菜、酱菜和酸菜真核Shannon-Wiener指数差异显著,其中,泡菜真菌的多样性指数差异相对最小。四种工艺发酵蔬菜真核微生物相似性为20%,而酱菜与泡菜的相似性较与榨菜的高。同一工艺不同原料发酵蔬菜真核微生物相似性38%。同一工艺袋装与散装泡菜真核微生物相似性为51%。碱基序列鉴定结果:所有的测序条带均为酵母菌,Trichosporon mucoides sp.、Zyqosaccharomyces sp.存在于市售9种发酵蔬菜样品中,且为优势菌;Candida palmioleophila存在于泡菜、榨菜、酱菜工艺发酵蔬菜中;Dabaryomyces sp.为散装榨菜中所特有的真菌菌群。结论:实验结果表明泡菜工艺下制得的发酵蔬菜制品真菌区系相对于榨菜、酱菜和酸菜稳定;加工工艺对发酵蔬菜真核微生物群落的影响较原料、包装条件的影响显著;同一工艺条件下原料较包装的影响显著。 

     

    Abstract: 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.

     

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