江西农业学报2025，Vol.37Issue(10)：72-80,9.DOI:10.19386/j.cnki.jxnyxb.2025.10.010
基于微生物多样性分析的腐败腌制萝卜干复合防腐剂优化研究
Research on Optimization of Composite Preservatives for Spoiled Pickled Radish Based on Microbial Diversity Analysis
摘要
Abstract
To elucidate the microbial diversity in spoiled pickled radish,high-throughput sequencing of 16S rDNA/ITS sequences was used to analyze bacterial and fungal diversities in fresh,early-spoilage and late-spoilage pickled radish.Then,six preservatives,namely odium benzoate,Candidapotassium sorbate,sodium dehydroacetate,sodium diacetate,nisin,and ε-polylysine,were selected.The preservative formula was optimized through single-factor experiments and orthogonal experiments.The results of microbial diversity analysis show that compared to fresh samples,early-spoilage samples exhibit a significant reduction in microbial diversity,where Lactobacillus and Kazachstania become dominant while other genera decline substantially in relative abundance.The microbial diversity in late-spoilage pickled radish slightly increases compared with early-spoilage samples,with the relative abundance of Candida significantly increasing.Concurrently,genera with initially low abundances including Weissella,Acinetobacter,Pediococcus,Mycosphaerella,Diaporthe and Alternaria exhibit marginal increases.The experimental results show that all six preservatives inhibit the mixed microbial consortium,identifying the optimal composition as 0.40 g/kg sodium dehydroacetate,0.10 g/kg nisin,and 0.06 g/kg ε-polylysine.This compound preservative extends product shelf life by more than threefold compared to the preservative-free control.关键词
腌制萝卜干/腐败/高通量测序/防腐剂/微生物多样性Key words
Pickled radish/Spoilage/High-throughput sequencing/Preservative/Microbial diversity分类
轻工纺织引用本文复制引用
刘莹,李朝智,付晓记,幸胜平,李菁,闵华,朱艳,郭南林,尹爱梅,朱建航..基于微生物多样性分析的腐败腌制萝卜干复合防腐剂优化研究[J].江西农业学报,2025,37(10):72-80,9.基金项目
江西现代农业科研协同创新专项(JXXTCX202412). （JXXTCX202412）
