盐渍青菜的细菌菌群结构DGGE分析及产酸细菌分离鉴定

摘要

采用变性梯度凝胶电泳技术(denatured gradient gel electrophoresis,DGGE)对不同盐渍青菜样品的细菌菌群结构进行了分析.对优势条带测序分析表明,盐渍青菜中主要的优势细菌是乳杆菌属(Lactobacillus)、魏斯氏菌属(Weissella)、糖多孢菌属(Saccharopolyspora)、短芽孢杆菌属(Brevibacillus)细菌.在腌渍初期,海源菌属(Idiomarina)与海洋杆菌属(Marinobacter)细菌较丰富,在腌渍后期明显减少.乳杆菌属细菌在腌渍14、26个月的青菜中含量丰富,在腌渍2个月的青菜中含量较少.通过分离培养技术从盐渍青菜中分离获得23株产酸细菌,通过16S rDNA序列分析初步确定戊耱乳杆菌(Pediococcus pentosaceus)8株,枯草芽孢杆菌(Bacillus subtilis)与植物乳杆菌(Lactobacillus plantarum)各5株,解淀粉芽孢杆菌(Bacillus amyloliquefaciens)2株,溶血性葡萄球菌(Staphylococcus hominis)、解淀粉芽孢杆菌植物亚种(Bacillus amyloliquefaciens subsp.plantarum)、短乳杆菌(Lactobacillus brevis)各1株.DGGE操作简便,能够较好地反映盐渍青菜的细菌菌群变化,在盐渍青菜的细菌菌群结构分析中具有独特的优势.分离获得的产酸细菌可为盐渍工艺改进提供菌种资源.%The bacterial communities of different pickled Brassica juncea were analyzed by denatured gradient gel eleetrophoresis (DGGE).According to the result of sequences analysis,the dominant bacteria of pickled Brassica juncea were belong to Lactobacillu,Weissella,Saccharopolyspora,and Brevibacillus.The bacteria of Idiomarina and Marinobacter were abundant in the initial stage of pickling and then decreased significantly in the later stage.The bacteria of lactobacillus were rich in the Brassicajuncea pickled for 14 and 26 months,while they were few in the samples pickled for 2 months.23 acid-producing bacteria were isolated from pickled Brassica juncea by the culture-dependent method,including 8 Pediococcus pentosaceus strains,5 Bacillus subtilis strains,5 Lactobacillus plantarum strains,2 Bacillus amyloliquefaciens strains,1 Staphylococcus hominis strain,1 Bacillus amyloliquefaciens subsp.plantarum strain,and 1 Lactobacillus brevis strain.Due to its easy operation and its potential to reveal the change of bacteria community,the advantage of DGGE was apparent in the study of bacteria community of pickled Brassica juncea.The acid-producing bacteria could be used as good resource to improve technology of salted vegetable.