弱酸性电位水对泡发桃胶微生物多样性的影响

Effects of slightly acidic electrolyzed water on the microbial diversity of peach gum during the soaking phase

中文关键词:  桃胶  弱酸性电位水  泡发  微生物多样性  高通量测序

英文关键词:peach gum  slightly acidic electrolyzed water  soaking  microbial diversity  high-throughput sequencing

中文摘要:

      目的 探究弱酸性电位水对桃胶泡发阶段微生物群落结构及多样性变化的影响。方法 基于高通量测序技术, 以泡发期桃胶为研究对象, 对弱酸性电位水清洗杀菌前后, 其细菌、霉菌、酵母菌以及微生物多样性进行对比分析。结果 随着泡发温度的升高, 桃胶所需泡发时间越短。弱酸性电位水清洗杀菌后可将桃胶菌落总数降低至原来的43%~55%, 具有显著性差异(P<0.05), 延长了桃胶的货架期。微生物多样性分析结果显示, 桃胶以变形菌门为主, 以罗尔斯通氏菌属(Ralstonia)、湖水杆状菌(Aquabacterium)、假单胞菌属(Pseudomonas)为优势菌属。泡发阶段以硫杆菌属(Thiobacillus)和嗜糖假单胞菌(Pelomonas)为优势菌属; 经过弱酸性电位水清洗杀菌后, 以黄单胞菌属(Xanthomonas)、嗜粘蛋白阿克曼菌(Akkermansia)、埃希氏菌属(Escherichia-Shigella)为主要优势菌属, 假单胞菌属等优势腐败菌显著减少(P<0.05), 降低了泡发阶段桃胶中优势腐败菌滋生风险。结论 本研究全面地展现了桃胶在泡发关键操作单元中微生物多样性的变化, 为更好地控制桃胶中微生物的生长提供数据支撑。

英文摘要:

      Objective To explore the effects of slightly acidic electrolyzed water on the change of microbial community structure and diversity of peach gum during the soaking phase. Methods Based on high-throughput sequencing technology, the effects of slightly acidic electrolyzed water on the microbial diversity of peach gum during the soaking phase was compared and analyzed. Results With the increased of soaking temperature, the shorter the soaking time required for peach gum. The total number of colonies of peach gum could be reduced to 43%-55% after cleaning and sterilization with slightly acidic electrolyzed water, with significant difference (P<0.05), which prolonged the shelf life of peach gum. The results of microbial diversity analysis showed that peach gum was dominated by Proteobacteria, and Ralstonia, Aquabacterium and Pseudomonas were the dominant genera. Thiobacillus and Pelomonas were the dominant genera in the bubbling stage. After cleaning and sterilization with slightly acidic electrolyzed water, Xanthomonas, Akkermansia and Escherichia-Shigella were the main dominant genera, and the dominant spoilage bacteria such as Pseudomonas were significantly reduced (P<0.05), which reduced the risk of dominant spoilage bacteria in peach gum during the soaking stage. Conclusion This study comprehensively demonstrates the changes of microbial diversity in the key operating units of peach gum, and provides data support for better control of the growth of microorganisms in peach gum.