传统泡菜腐败过程中膜醭和盐卤的微生物区系分析-食品安全质量检测.pdfVIP

7 1 Vol. 7 No. 1 2016 1 Journal of Food Safety and Quality Jan. , 2016 1 1 1 1 1 2 1* 蒋云露 , 杨建涛 , 何鹏晖 , 王 猛 , 李成龙 , 陈 功 , 饶 瑜 (1. , 610039; 2. , 611130) 摘 要: 目的 Lactobacillus plantarum 方法 3 16S rRNA , , SChao1 SACEH 结果 Lactobacillus 15 , L. plantarum L. plantarum Propionbacterium acidipropionici, L. plantarumEnterococcus malodoratusP. acidipropionici , E. malodoratus Providencia rettgeri Shewanella algae, Morganella morganiiS. algaeE. malodoratus Proteus mirabilis 结论 , 关键词: ; ; ; ; Microbial communities in biofilm and brine samples during the spoilage process of traditional pickle 1 1 1 1 1 JIANG Yun-Lu , YANG Jian-Tao , HE Peng-Hui , WANG Meng , LI Cheng-Long , CHEN Gong2, RAO Yu1* (1. College of Food and Biological Engineering, Xihua University , Chengdu 610039, China; 2. Sichuan Academy of Food Fermentation Industries, Wenjiang 611130, China) ABSTRACT: Objective To study the dynamic change of microbial flora in the traditional pickle brine during the deteriorating process which was fermented by starter culture Lactobacillus plantarum . Methods The total genomes of microbes in the biofilm and brine samples were extracted during the early, middle and later s