老香黄为植物佛手的腌制品。为了解其加工前后微生物组成及其与老香黄品质之间的联系,采用高通量测序技术分析加工前后的样品中的细菌菌群组成,并结合纯培养和16S rRNA基因测序方法对菌株进行分离鉴定。结果显示,在门水平上,佛手鲜果的优势菌群为变形菌门(Proteobacteria)、蓝细菌门(Cyanobacteria);老香黄的为变形菌门、厚壁菌门(Firmicutes)、拟杆菌门(Bacteroidetes)。属水平上,鲜果的优势菌群为unidentified Cyanobacteria、泛菌属(Pantoea)、肠杆菌属(Enterobacter);老香黄的为Ignatzschineria、漫游球菌属(Vagococcus)、双歧杆菌属(Bifidobacterium)、乳杆菌属(Lactobacillus)。采用纯培养方法从鲜果中分离出枯草芽孢杆菌(Bacillus subtilis)、产气克雷伯氏菌(Klebsiella aerogenes)和粘质沙雷氏菌(Serratia marcescens)等,但未从老香黄中分离出有害细菌。结果显示,佛手经加工制成老香黄后,其中的有益菌双歧杆菌属、乳杆菌属的丰度增加,但其生产和食用的微生物安全需加以重视。
To investigate the relationship between the bacterial community and the quality of “Laoxianghuang”, the community was deeply analyzed using high-throughput sequencing technology combined with culture method. The results showed that, at the phylum level, the dominant bacteria of fresh fingered citron were Proteobacteria and Cyanobacteria, while for Laoxianghuang they were Proteobacteria, Firmicutes and Bacteroidetes. At genus level, the dominant bacteria for fresh fingered citron were unidentified Cyanobacteria, Pantoea and Enterobacter. While for Laoxianghuang, Ignatzschineria, Vagococcus, Bifidobacterium and Lactobacillus were the major part. By plate culture method, Bacillus subtilis, Klebsiella aerogens and Serratia marcescens were isolated from fresh fruits, but no harmful bacterium was isolated from Laoxianghuang. Moreover, this study indicated that the abundance of the beneficial bacteria Bifidobacterium and Lactobacillus increased in Laoxianghuang compared with fresh fingered citron, but the microbial safety of its production and consumption needs to be paid attention to.
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