Main Physical And Chemical Indicators And Microbial Diversity Analysis Of Fermented Jinzhou Pickles

Jinzhou pickles is one of the characteristic pickles of Liaoning province with different kinds,they have crisp and refreshing taste.It is indispensable for local people when they have a meal.The products are saled to all over the country and explored to Japan and other countries too.In order to improve the quality of the jinzhou dishes and development provides the basis for fine strains of fermentation.This trial is the first time using Illumina high-throughput method to study microbial diversity of natural fermentation jinzhou pickles,which can facilitate further excavation,protection and utilization of natural fermentation,jinzhou pickles of microbial resources.First of all,to test physical and chemical and microbiological of traditional ferment jinzhou pickles.Secondly,using the polymerase chain reaction combined with modified gradient gel electrophoresis(PCR-DGGE)method to analyze the microbial diversity in jinzhou pickles.Finally using high-throughput sequence method to analyze diversity and community structureof jinzhou pickles.The results are as follows:1.The quality of traditional ferment pickles total acid content was 0.2?1.4%;Amino nitrogen content of Mustard silk was highest:0.81g/100mL,Amino acid nitrogen content of shrimp sauce,shrimp sauce and pickle products were higher,respectively was 0.21?0.34 g/100mL;All kinds of pickles vegetables and shrimp oil were saltiest,between 10.79?25.74 g/100mL;Content of nitrite of Shenyang oilo sample was the highest 17.184mg/Kg.The colony count of Jinzhou morning market samples were between 105cfu/g?5×105cfu/g;And shenyang morning market,farmers markets and some pickes in supermarkets' colony counts were more than 106 cfu/g.2.Using DGGE technology to analysis 10 representative samples of jinzhou pickles diversity.It is possible that traditional fermentation jinzhou pickles rich in Lactobacillus plantarum,Weissella sp.,Candida tropicalis.Among them,7 samples detected L.plant;6 samples detected W.cibarium.3 detected W.hellencia;2 samples detected L.fabifermentans;Iin addition,1 samples detected pseudomonas;5 samples detected Candida tropical;4 samples detected Campylobacter mucosalis strain;1 samples detected by Candida albicans.3.By Illumina high-throughput sequencing method to analyze the diversity index and community structure of 27 traditional fermentation jinzhou pickles.Bacteria species of Jinzhou pickles had commonness and difference between Shenyang morning market samples.Bacterias of Jinzhou pickles on the level of the phylum were five.Firmicutes and Proteobacteria were the main advantage of bacteria flora;On the genus level,detected total 53 kinds of bacteria.Among them,the Lactobacillus,Cyanobacteria,Weissella were advantage bacterium group in that time;In addition,there were Halanaerobium,Gluconobacter,Enterobacteriaceae,Acinetobacter,Acetobacter and more than 39 kinds of bacteria species were detected in different samples.In 22 fungal in traditional fermentation jinzhou pickles on the level of the phylum,Ascomycota was detected too,Besides,Basidiomycota and other four kinds of known fungi phylum were detected;On the genus level,there were 20 species of fungal species including Saccharomycetales,Hyphopichia,Pichia which became the main advantage of bacterium groups.In addition,all samples were detected Penicillium,compared with 0.009%?14.740%.With abundant microbial fermentation bacteria diversity in jinzhou areas,they gives jinzhou unique flavor dishes.