中国食品学报2011，Vol.11Issue(3)：175-180,6.
榨菜低盐腌制过程的微生物群落结构与动态分析
Microbial Community Structure and Its Dynamic Analysis during the Processing of Low-salinity Pickled Mustard Tuber
摘要
Abstract
Microbial community structure and population changes were investigated, using plate count and single strand conformation polymorphism (SSCP) method, during the processing of low salinity pickled mustard tuber. Through SSCP method, 11 distinct dominant bands were obtained by sequence contrasting. The result showed that Leuconostoc mesenteroides is the dominant microorganism in the initial stage of fermentation; Lactobacillus plantarum and Lactobacillus brevis showed up accompany with the alteration of fermentation condition. At the later stage, the dominant microorganism are Lactobacillus plantarum and Lactobacillus versmoldensis. The pH was descending all the time and the amounts of lactic acid bacteria increased firstly, reached the peak then began to descend slowly till to maintain a stable quantity.The contribution of lactic acid bacteria was confirmed by microbial community structure analysis in low-salinity pickled mustard tuber, which is conducted by pickling under the optimize condition.关键词
低盐榨菜/SSCP/群落多样性/乳酸菌/pHKey words
low salt pickled mustard tuber/ SSCP/ community diversity/ Lactobacillus/ pH引用本文复制引用
张锐,吴祖芳,沈锡权,雷兰兰..榨菜低盐腌制过程的微生物群落结构与动态分析[J].中国食品学报,2011,11(3):175-180,6.基金项目
国家自然科学基金项目(31071582) （31071582）
浙江省自然科学基金项目(Y3080231) （Y3080231）
浙江省钱江人才计划项目(2009R10033) （2009R10033）
