王玉梅,李洋,罗佳沂,李凯,毛瑞丰

• 1:广西大学轻工与食品工程学院

摘要(Abstract)：

该实验以萝卜泡菜的汁液为原料，经过不同孔径(0.008,0.05,0.2,0.5μm)的陶瓷膜处理，利用传统生物学以及高通量测序技术分析陶瓷膜过滤前后泡菜汁中微生物的变化，分析不同孔径陶瓷膜对泡菜汁微生物截留的种类的差异性及菌相的变化，最终选择最适的陶瓷膜孔径。结果显示：经陶瓷膜处理后泡菜汁中细菌和真菌的多样性降低，膜孔径越小，微生物被截留的效果越好，经过0.008μm陶瓷膜处理后的泡菜汁，采用高通量测序技术未检测到微生物。经过0.05μm陶瓷膜处理后，泡菜汁中的细菌大部分被截留，从门水平上包括Actinobacteriota, Myxococcota, Gemmatimonadota, Chloroflexi, Bacteroidota和Acidobacteriota,从属水平上包括Limosilactobacillus,Brevundimonas;真菌被截留从门水平上包括子囊菌门(Ascomycota)、担子菌门(Basidiomycota)和毛霉门(Mucoromycota),从属水平上包括毕赤酵母属(Pichia)、锁掷孢酵属(Sporidiobolus pararoseus)、掷孢酵母属(Sporobolomyces carnicolor)、曲霉属(Aspergillus)、Saccharomyces和Issatchenki。该研究结果为泡菜汁的膜处理除菌的应用提供了理论依据，同时也为泡菜汁的多元化发展提供了优质原料。

关键词(KeyWords)： 泡菜汁;陶瓷膜;除菌;高通量测序;传统培养分离方法

Abstract:

Keywords:

基金项目(Foundation): 广西重点研发计划(2018AB45017)

作者(Author): 王玉梅,李洋,罗佳沂,李凯,毛瑞丰

参考文献(References)：

• [1]云琳.不同发酵方式的萝卜泡菜风味特征解析及发酵剂菌种的筛选[D].无锡：江南大学，2020.
• [2]康建依，洪洁，高逸，等.山西地方自然发酵蔬菜发酵过程中细菌多样性分析[J].食品科学，2019,40(10):106-111.
• [3]陈秋佳.华容芥菜和高菜主要营养成分分析及高菜乳酸发酵过程中营养成分变化规律研究[D].长沙：湖南农业大学，2019.
• [4]XIAO Y,HUANG T,XU Y,et al.Metatranscriptomics reveals the gene functions and metabolic properties of the major microbial community during Chinese Sichuan Paocai fermentation[J].Food Microbiology,2021,98:103573.
• [5]肖付才，刘凯，陈凤仪，等.有机酸对泡菜亚硝酸盐和生物胺的抑制作用[J].中国调味品，2020,45(10):80-84.
• [6]范尧珠，邓红，贾洪锋，等.余甘果仔姜特色泡菜的工艺优化及营养[J].食品工业，2021,42(1):99-103.
• [7]黄道梅，李咏富，孟繁博，等.泡菜微生物与风味品质研究进展[J].中国调味品，2017,42(3):176-180.
• [8]XIA Y J,LIU X F,WANG G Q,et al.Characterization and selection of Lactobacillus brevis starter for nitrite degradation of Chinese pickle[J].Food Control,2017,78:126-131.
• [9]陈凤，游玉明，张冬梅，等.发酵方式对泡豇豆品质的影响[J].中国调味品，2018,43(12):44-49.
• [10]张甫，刘媛，王睿，等.2009-2018年我国污水处理研究现状及发展趋势分析——基于环境科学领域中文核心期刊的文献计量分析[J].安全与环境学报，2019,19(4):1329-1340.
• [11]MOUIYA M,BOUAZIZI A,ABOURRICHE A,et al.Fabrication and characterization of a ceramic membrane from clay and banana peel powder:application to industrial wastewater treatment[J].Materials Chemistry and Physics,2019,227:291-301.
• [12]陈思.基于膜处理的煤化工含盐废水的处理技术[J].化工设计通讯，2019,45(1):6.
• [13]ALMOJJLY A,JOHNSON D,HILAL N.Investigations of the effect of pore size of ceramic membranes on the pilot-scale removal of oil from oil-water emulsion[J].Journal of Water Process Engineering,2019,31:100868.
• [14]池君鹏.除菌膜过滤技术在天然矿泉水无臭氧灌装中的应用[J].饮料工业，2015,18(2):78-80.
• [15]赵士明，王辉，彭文博，等.陶瓷膜在晒制酱油生产中的应用[J].中国酿造，2017,36(2):39-44.
• [16]张小赛，倪卫红.陶瓷膜发展现状及应用研究[J].环境工程，2013,31(6):108-111.
• [17]GASPAR I,KORIS A,BERTALAN Z,et al.Comparison of ceramic capillary membrane and ceramic tubular membrane with inserted static mixer[J].Chemical Papers,2011,65(5):596-602.
• [18]KUMAR S,STECHER G,TAMURA K.MEGA 7:molecular evolutionary genetics analysis version 7.0 for bigger datasets[J].Molecular Biology and Evolution,2016,33(7):1870-1874.
• [19]MORILLO J A,AGUILERA M,ANTIZAR-LADISLAO B,et al.Molecular microbial and chemical investigation of the bioremediation of two-phase olive mill waste using laboratory-scale bioreactors[J].Applied Microbiology and Biotechnology,2008,79(2):309-317.
• [20]KIMURA M.A simple method for estimating evolutionary rates of base substitutions through comparative studies of nucleotide sequences[J].Journal of Molecular Evolution,1980,16(2):111-120.
• [21]SAITOU N,NEI M.The neighbor-joining method:a new method for reconstructing phylogenetic trees[J].Molecular Biology and Evolution,1987(4):406-425.
• [22]FELSENSTEIN J.Confidencelimits on phylogenies:an approach using the bootstrap[J].Evolution,1985,39(4):783-791.
• [23]EDGAR R C.UPARSE:highly accurate OTU sequences from microbial amplicon reads[J].Nature Methods,2013(10):996-998.
• [24]LU X,LU P.Characterization of bacterial communities in sediments receiving various wastewater effluents with high-throughput sequencing analysis[J].Microbial Ecology,2014,67(3):612-623.
• [25]LIM S M,YOON M,CHOI G J,et al.Diffusible and volatile antifungal compounds produced by an antagonistic Bacillus velezensis G341 against various phytopathogenic fungi[J].Plant Pathology Journal,2017,33(5):488-498.
• [26]DUNLAP C A,KIM S,KWON S,et al.Bacillus velezensis is not a later heterotypic synonym of Bacillus amyloliquefaciens;Bacillus methylotrophicus,Bacillus amyloliquefaciens subsp.plantarum and 'Bacillus oryzicola' are later heterotypic synonyms of Bacillus velezensis based on phylogenomics[J].International Journal of Systematic and Evolutionary Microbiology,2016,66(3):1212-1217.
• [27]YE M,TANG X,YANG R,et al.Characteristics and application of a novel species of Bacillus:Bacillus velezensis[J].ACS Chemical Biology,2018,13(3):500-505.
• [28]OLDAK A,ZIELINSKA D.Bacteriocins from lactic acid bacteria as an alternative to antibiotics[J].Advances in Hygiene and Experimental Medicine,2017,71:328-338.
• [29]YANG J H,LIU H X,ZHU G M,et al.Diversity analysis of antagonists from rice-associated bacteria and their application in biocontrol of rice diseases[J].J Appl Microbiol,2008,104(1):91-104.
• [30]HE Z,CHEN H,WANG X,et al.Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai,a traditional fermented vegetable food from northeastern China[J].LWT-Food Science and Technology,2020,118:108773.
• [31]PENG Q,JIANG S,CHEN J,et al.Unique microbial diversity and metabolic pathway features of fermented vegetables from Hainan,China[J].Frontiers in Microbiology,2018,9:399.
• [32]PARDALI E,PARAMITHIOTIS S,PAPADELLI M,et al.Lactic acid bacteria population dynamics during spontaneous fermentation of radish (Raphanus sativus L.) roots in brine[J].World Journal of Microbiology and Biotechnology,2017,33(6):110.
• [33]CHEN P,WU Z,ZHAO Y,et al.Cultivation-independent comprehensive investigations on bacterial communities in serofluid dish,a traditional Chinese fermented food[J].Genomics Data,2016,7:127-128.
• [34]GUAN Q,ZHENG W,HUANG T,et al.Comparison of microbial communities and physiochemical characteristics of two traditionally fermented vegetables[J].Food Research International,2020,128:108755.