腌制苋菜梗的微生物菌群结构及其品质

腌制苋菜梗是浙东传统的特色腌制食品,了解其细菌种群结构并探讨对亚硝酸盐等理化品质的影响,以确保腌制食品的安全性。采用16S rDNA基因克隆文库的方法,对腌制成熟的苋菜梗中细菌组成结构多样性进行了分析,共检测出了乳杆菌、类香菌、弓形杆菌等6个菌属,其中乳杆菌属占优势为总数的83.9%。与此同时,测定了腌制苋菜梗体系亚硝酸盐等一些理化指标,腌制成熟时pH值为4.35,盐度为5.5,亚硝酸盐质量分数为3.99mg/kg(未超标),细菌和乳酸菌浓度分别为8.8×106 CFU/mL和1.6×106 CFU/mL。

A Preliminary Study of Microbial Community Structure and Its Quality of Pickled Amaranth Stem

Fermented amaranth stem is a special traditional characteristics pickled food in east Zhejiang provice,and it is necessary to understand the microbial community structure and influence on physical and chemical properties such as nitrite concentration of fermented amaranth stem to ensure food safety.The bacterial community diversity of fermented amaranth stem was investigated based on the method of 16S rDNA clone library.The results indicated that 6 bacterial communities in sample were detected including Myroides,Arcobacter and Lactobacillus,etc.The predominant community was identified as Lactobacillus,which account for 83.9% in total 16S rDNA sequences.In the mean time,the pH value,salinity and nitrite concentration of pickled product of amaranth stem were also detected,they are 4.35,5.5% and 3.99 mg/kg,respectively.The population of bacteria and lactic acid bacteria were 8.8×106 CFU/mL and 1.6×106 CFU/mL,respectively.These data are within national standard.The research results can provide microbial and theory identification for process parameters of fermented amaranth stem.