-与海鲜的细菌多样性基于文化独立的研究
Junghyun Park1, Sojeong Heo1, Gawon Lee1
1Department of Food and Nutrition, Dongduk Women's University, Seoul, 02748 Republic of Korea.
Food science and biotechnology
|April 16, 2024
概括
将海鲜添加到传统的韩国 baechu-kimchi 并没有显著改变其细菌多样性. 主要的细菌,包括像Latilactobacillus sakei这样的乳酸细菌,在各种品种中保持一致.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 发酵技术的发酵技术
背景情况:
- Baechu-kimchi是一种发酵的卷心菜菜,由于海鲜等成分添加而表现出区域差异.
- 海鲜对 baechu-kimchi 的微生物组成的影响在很大程度上仍未得到研究.
研究的目的:
- 分析带有和没有海鲜的 baechu-kimchi 中的细菌多样性.
- 为了确定是否包括海产品显著影响微生物社区结构.
主要方法:
- 采用了文化独立的技术来分析细菌多样性.
- 研究了五种带有海鲜的 baechu-kimchi 和一个对照品种 (没有海鲜).
主要成果:
- 坚果菌和乳酸细菌 (Latilactobacillus sakei,Leuconostoc mesenteroides,Pediococcus inopinatus,Weissella koreensis) 在81.7%的样本中占主导地位.
- 含有海鲜的金中的细菌群体与对照和之前报告的金相似.
结论:
- 海鲜的添加不会显著影响 baechu-kimchi 的总体细菌群体.
- baechu-kimchi 的核心细菌组成是坚固的,并没有受到海鲜成分的实质性改变.
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