榨菜低盐腌制细菌群落多样性的分析

doi:10.3864/j.issn.0578-1752.2012.02.016

Abstract

Abstract: 【Objective】 Microbial community structure, population changes of microorganism and the quality characters of pickled vegetables were investigated, respectively, in order to elucidate the predominant microorganisms involved in pickled processing of mustard tuber under the condition of low salt concentration.【Method】 By means of 16S rDNA clone library and clone units analysis, the microbial diversity, predominant community and its changes were conducted during different fermentation phases at 5% and 7% salinity of pickled mustard tuber.【Result】 The results showed that Lactobacillus, Leuconostoc and Weissella were the predominant community at the early stage of the 5% salt concentration system, but the dominant microorganism at 7% system was Weissella hellenica. At the late phase of pickled processing, Lactobacillus plantarum played a leading role in the pickled system of mustard tuber. In addition, the pH change descended quickly at the 5% salt concentration, reached the lowest value of 3.79 within 10 days, but it reached 4.49 at 7% salt concentration within 20 days. In contrast, the population of lactic acid bacteria increased rapidly at lower salinity, which reached the 3.22×108CFU/mL at the 10th day, the total population of lactic acid bacteria was the 100 times lower compared to that of 7% salinity. The content of nitrate and nitrite in pickled product of three month preservation reached 320 mg•kg-1 and 2.9 mg•kg-1, respectively. 【Conclusion】 Microbial diversity of pickled mustard tuber could be investigated by 16S rDNA clone library method. The pH value always descends until a stable level between 3.9 and 4.0. Low salt concentration is benefitical to the growth of lactic acid bacteria and the predominant species are Lactobacillus, Leuconostoc and Weissella at the early phase under the 5% salinity pickling. But the main species become Weissella hellenica at 7% salinity. The crucial microorganism is Lactobacillus plantarum in the stable periods of pickling. The content of nitrate and nitrite in pickled product is greatly lower compared with the traditional processing of pickled mustard tuber. No significant difference of other components occurred between them.

Key words: mustard tuber, pickling, low salt concentration, 16S rDNA colone library, predominant community

WENG Pei-Fang, CHEN Xi, SHEN Xi-Quan, WU Zu-Fang, REN Jing. Microbial Community Diversity Analysis During the Pickled Processing of Mustard Tuber with Low-Salinity[J].Scientia Agricultura Sinica, 2012, 45(2): 338-345.

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Microbial Community Diversity Analysis During the Pickled Processing of Mustard Tuber with Low-Salinity

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