摘要
描述了应用磷脂脂肪酸(phosphoric acid fatty acids,PLFAs)及聚合酶链式反应-变性梯度凝胶电泳(polymerase chain reaction-denaturing gradient gel electrophoresis,PCR-DGGE)技术研究微生物强化发酵椒坯群落多样性变化的规律。研究表明,高盐发酵使椒坯的细菌生物量显著降低;对于强化的样品,因所使用的菌株及强化方式不同,其群落多样性及优势菌差异显著,假丝酵母菌Candida versatilis强化提高了椒坯总生物量,鲁氏酵母Zygosaacharomyce rouxii则相反;共培养强化提高了椒坯以Tetragenoccus和Zygosaacharomyces为主的优势菌的生物量,同时发现嗜盐四链球菌Tetragenoccus halophilus对Vagococcus具有明显的抑制作用。理化研究表明,不同强化方式使样品的总酸(TA)、还原糖(RS)和氨基态氮(FN)等参数略有差异。不同强化方式对挥发性组分贡献不同,其中,共培养强化使椒坯挥发性组分总含量提高了28.46%。该研究揭示了强化发酵对椒坯微生物群落和品质的影响规律,对微生物强化技术在传统发酵的应用有一定的指导作用。
In the present research,the changes of the microbial community diversity in the strengthening fermented minced chilli（ Capsicum annum L.） were investigated by phospholipid fatty acids（ PLFAs） combined with polymerase chain reaction-denaturing gradient gel electrophoresis（ PCR-DGGE）. The result showed that total biomass of bacteria was decreased significantly through high-salt fermentation. The difference of microbial community diversity and dominant strains was also observed due to the difference of strains inoculated and the strengthening patterns. Total biomass was increased by Candida versatilis,while that was decreased by Zygosaacharomyces rouxii,and that of the co-culturing sample,which were mainly composed of Tetragenoccus and Zygosaacharomyces,was increased compared with natural fermentation. It was worthy to note that Tetragenoccus halophilus showed significant inhibition effect on Vagococcus. The physiochemical properties of various samples,which were major titratable acidity（ TA）,reduce sugar（ RS） and free amino nitrogen（ FN）,were slightly different due to the divergence of microorganisms inoculated.The influences of strengthening patterns on total content of volatile components were different,especially co-culturing sample showed the highest augmenter about 28. 46% compared with natural fermentation. The results of this study suggested that not only the microorganisms but also the strengthen patterns had significant effect on the microbial community and the quality of minced chilli.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第1期13-20,共8页
Food and Fermentation Industries
基金
国家自然基金项目资助(31171742)
四川省科技支撑计划(2014SZ0129)
作者简介
第一作者：在读博士研究生
（周荣清教授为通讯作者，E-mail：zhourqing@scu．edu．cn）。
