CAJ | 학술논문

盐渍是一种重要的蔬菜加工方法，盐渍过程中的微生物菌群结构与产品风味、品质有着十分重要的关系。通过PCR-DGGE对细菌菌群结构分析表明，盐渍蔬菜与腌渍汁菌群结构、不同品种的盐渍蔬菜的菌群结构之间有较大差异，同一盐渍蔬菜与腌渍汁具有相同的优势条带。通过测序表明：盐渍10个月的盐渍豇豆的腌渍汁的主要细菌与发酵乳杆菌（Lactobacillusfermentum），Lactobacillus versmoldensis，Lactobacillusoryzae，Lactobacillusparaplantarum，Lactobacillusacidifarinae相似度最高。PCR-DGGE技术准确、高效，能较好地检测到盐渍蔬菜的细菌菌群结构相似性。
염지시일충중요적소채가공방법，염지과정중적미생물균군결구여산품풍미、품질유착십분중요적관계。통과PCR-DGGE대세균균군결구분석표명，염지소채여업지즙균군결구、불동품충적염지소채적균군결구지간유교대차이，동일염지소채여업지즙구유상동적우세조대。통과측서표명：염지10개월적염지강두적업지즙적주요세균여발효유간균（Lactobacillusfermentum），Lactobacillus versmoldensis，Lactobacillusoryzae，Lactobacillusparaplantarum，Lactobacillusacidifarinae상사도최고。PCR-DGGE기술준학、고효，능교호지검측도염지소채적세균균군결구상사성。
Salting is an effective technology to process vegetables.There's significant relationship between the microorganism community structure and the flavor and quality. The bacterial communities are different between salted vegetables and salted juice with DGGE analysis.There are same predominant bands between the same salted vegetables and their juice.The most intense bands of salted juice of salted cowpea salted for 10 months are cloned and sequenced.The sequences of bands are similar highly with Lactobacillusfermentum,Lactobacillusversmoldensis,Lactobacillusoryzae, Lactobacillusparaplantarum ,Lactobacillusacidifarinae .The operation of DGGE is accurate and effective;the result could reveal the bacteria community structure similarity between different salted vegetables.