【摘要】 为深入了解酸菜中乳酸菌的多样性,采用聚合酶链式反应-变性梯度凝胶电泳(PCR-DGGE)法分析3种酸菜中乳酸菌的多样性。结果表明,散装酸菜中乳酸菌的多样性指数显著高于袋装酸菜(P<0.05)。散装酸菜与袋装酸菜乳酸菌系不同,散装酸菜SA中含有乳酸杆菌属(Lactobacillus sp.)、不可培养细菌、不可培养乳酸球菌属(Lactococcus sp.);袋装酸菜SB中含有Lactobacillus homohiochii、弯曲乳杆菌(Lactobacillus curvatus);袋装酸菜SC中含有寡发酵乳杆菌(Lactobacillus oligofermentans)、L. homohiochii、不可培养Lactobacillus sp.。散装酸菜不可培养微生物含量比袋装酸菜中多,两种袋装酸菜中均含有乳酸杆菌属和L. homohiochii。更多还原

【Abstract】 In order to further understand the diversity of lactic acid bacteria in sauerkraut, the diversities of lactic acid bacteria in three kinds of sauerkraut were analyzed by polymerase chain reaction-denaturing gradient gel electrophoresis(PCR-DGGE). The results showed that the diversity index of lactic acid bacteria in bulk sauerkraut was significantly higher than that in bagged sauerkraut(P<0.05). The lactic acid bacteria system of the bulk sauerkraut was different from that of the bagged sauerkraut. The bulk sauerkraut SA contained Lactobacillus sp., uncultured bacteria and uncultured Lactobacillus sp. The bagged sauerkraut SB contained Lactobacillus homohiochii and Lactobacillus curvatus. The bagged sauerkraut SC contained Lactobacillus oligofermentans, L. homohiochii and uncultured Lactobacillus sp.. The content of uncultured microorganisms in the bulk sauerkraut was higher than that in bagged sauerkraut, and two kinds of bagged sauerkraut contained Lactobacillus sp. and L. homohiochii.更多还原