酱腌菜主要腐败菌的鉴定与致腐能力分析

Identification and Spoilage Capacity Analysis of Main Spoilage Bacteria in Pickles

摘要:

【目的】 研究酱腌菜腐败过程中的主要腐败菌及其致腐能力。 【方法】 采用高通量测序法，对前期、中期、后期3个腐败时期酱腌菜样品进行微生物群落组成动态分析，以分离、纯化主要腐败菌，采用菌落形态学、生化分析结合16S rDNA/ITS序列进行菌种鉴定，通过回接试验进一步验证酱腌菜中的主要腐败菌。 【结果】 酱腌菜3个腐败时期的主要优势腐败菌属为不动杆菌属和芽孢杆菌属，其中芽孢杆菌属随时间迁移而快速增长，该属在3个腐败时期的相对丰度分别为2.25%（早期）、18.31%（中期）、44.19%（后期），这说明芽孢杆菌属相对丰度增加可能是引起酱腌菜后期腐败的主要原因。经分离、纯化与鉴定，5株优势腐败菌分别是贝莱斯芽孢杆菌、鲍曼不动杆菌、盐枝芽孢杆菌、短小芽孢杆菌和膜醭毕赤酵母；回接验证结果表明，5株腐败菌均会影响酱腌菜的脆度，且具有明显的致腐能力。 【结论】 该研究可为针对性地控制酱腌菜腐败菌的生长提供理论依据。

Abstract:

[Objective] This study aims to identify the main spoilage bacteria and evaluate their spoilage capacity in the spoilage process of pickles. [Method] High-throughput sequencing was employed to analyze the microbial community dynamics in the samples of pickles at the early, middle, and late stages of spoilage. The key spoilage bacteria were isolated, purified, and then identified through a combination of colony morphology observation, biochemical analysis, and 16S rDNA/ITS sequencing. Re-inoculation experiments were carried out for further validation of the primary spoilage bacteria in pickles. [Result]Acinetobacter and Bacillus were the dominant spoilage bacterial genera across the three spoilage stages. Notably, Bacillus exhibited rapid growth over time, with the relative abundance of 2.25%, 18.31%, and 44.19%, respectively, at the early, middle, and late stages of spoilage. This result indicated that the increase in the relative abundance of Bacillus might be the main cause of late spoilage in pickles. After isolation, purification, and identification, the five dominant spoilage bacterial strains were Bacillus velezensis, Acinetobacter baumannii, Virgibacillus salarius, Bacillus pumilus, and Pichia membranifaciens. The results of re-inoculation experiments showed that all the five strains affected the crispness of pickles, demonstrating considerable spoilage capacities. [Conclusion] These findings provide a theoretical foundation for targeted control against spoilage bacteria in pickles.