蚕豆酱传统酿造过程中细菌菌群的动态变化

Monitoring the Change in Bacterial Community during Traditional Fermentation of Broad Bean Sauce

DOI：10.3969/j.issn.1673-1689.2017.03.007

中文关键词: 豆瓣酱 传统发酵 细菌 动态变化 Rep-PCR指纹图谱鉴定技术

英文关键词: broad bean sauce,traditional fermentation,bacteria,dynamic change,Rep-PCR fingerprintidentificationtechnology

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中文摘要:

蚕豆酱传统酿造过程中微生物的动态变化对其产品的成熟、风味形成及食品安全具有重要影响。为了有效分析蚕豆酱的传统日光暴晒酿造过程中菌种的动态变化，作者采用菌株专一性的Rep-PCR指纹技术，分析可培养细菌菌种在酿造过程中的定量变化，并分离鉴定优势菌株。结果表明，日光暴晒的传统酿造过程中，好氧细菌总数均在较高水平，为107~108 CFU/g，主要为芽孢杆菌属，包括枯草芽孢杆菌（Bacillus subtilis），淀粉液化芽孢杆菌（B.amyloliquefaciens）和甲基营养型芽孢杆菌（B.methylotrophicus）。兼性厌氧菌的数量在103~104 CFU/g，主要是是蜡状芽孢杆菌（B. cereus）。发酵前期枯草芽孢杆菌为优势菌，占80%以上，到发酵后期，淀粉液化芽孢杆菌和甲基营养型芽孢杆菌含量增多。所以，该蚕豆酱传统酿造过程中，芽孢杆菌起到主要的作用；此外，蜡状芽孢杆菌含量较多，这与敞开式发酵相关，但与好氧菌相比，其数量保持较低水平，表明其生长受到一定抑制，从而能够保证这一传统发酵食品的安全性。

英文摘要:

Dynamic change of microorganismsin the process oftraditional fermentation of broad bean saucehas an important effecton the maturity，flavor formation and food safety of the product. To quantitatively analyze the dynamic changes of bacterial species during traditionalsunshine- exposedfermentation of broad bean sauce，strain-specific Rep-PCR fingerprinttechnology was adopted. The dominant strains were identified. Results indicated that during the traditional fermentation process，the total number of aerobic bacteria remained at a higher level（107～108 CFU/g），mainly including Bacillus subtilis，B.amyloliquefaciens and B.methylotrophicus. The total number of facultative anaerobe was 103～104 CFU/g and composed of B. cereus. At the early stage of the fermentation，B. subtiliswas the dominant bacteria and accounted for more than 80%，while the content of B.amyloliquefaciens and B.methylotrophicus increasedat the later period of fermentation. Therefore，Bacilli played a major role in the traditional fermentation of the broad bean sauce. The identified B. cereuswas related to the open fermentation mode. By comparison to aerobic bacteria，The number of B. cereuswaskept at a low level，which guarantees the safety of the traditionally fermented food.

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