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Dominant flora in white gourd cooked curing process and amplification primer thereof

A technology of dominant flora and amplification primers, which is applied in the direction of bacteria, microorganisms, and methods based on microorganisms, can solve the problems that it is difficult to accurately understand the microbial population structure of wax gourd, the role of different microorganisms, and the blindness of the pickling process.

Active Publication Date: 2013-05-22
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the limitation and one-sidedness of the traditional pure culture technology to study microbial diversity, it is difficult to accurately understand the microbial population structure and the role of different microorganisms in the pickling process of wax gourd, which also brings blindness to the improvement of the pickling process

Method used

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  • Dominant flora in white gourd cooked curing process and amplification primer thereof
  • Dominant flora in white gourd cooked curing process and amplification primer thereof
  • Dominant flora in white gourd cooked curing process and amplification primer thereof

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specific Embodiment 1

[0026] The present invention relates to a dominant bacterial group in the process of ripening and pickling wax gourd. In the initial stage of ripe and pickling wax gourd, the dominant bacteria in the pickling system are Acinetobacter, Weissella and Bacillus; , the dominant bacteria changed to Weissella, Bacillus and Enterobacter; in the mid-term of cooked and pickled wax gourd, the dominant bacteria changed to Lactobacillus, Bacillus and Weissella; In the late period, the dominant bacteria were Weissella, Bacillus and Staphylococcus. The specific process of determining the dominant flora is as follows:

[0027] 1. Cooked and pickled winter melon

[0028] The ripe pickling of winter melon is carried out according to the traditional ripe pickling process. After cleaning the fresh wax gourd, weigh it, peel it, and remove the seeds. Then cut into squares with a side length of about 8 cm, put them in boiling water and cook until cooked for 6 to 8 minutes, then remove. Soak th...

specific Embodiment 2

[0074] A kind of amplification primer of the dominant bacterial group in the process of ripening and pickling wax gourd, the dominant bacteria is Leuconostoc enteroides, the upstream primer of the Leuconostoc enteroids is 5'-GCTCTGAAGTGATTTTATCTGACA-3', and the downstream primer is 5'-GCTCTGAAGTGATTTTATCTGACA-3' '-AACCATGCGGTTGTTGGTA-3'. The design of the primers focuses on distinguishing them from the dominant bacterial groups that appear during the ripening and pickling of wax gourd, such as bacteria of the genus Acinetobacter, Lactobacillus, Bacillus, Enterobacter or Staphylococcus; the results of the primers are verified Figure 5 It can be seen that the upstream and downstream primers of Leuconostoc enteroides are very specific, and they cannot amplify other dominant bacteria that appear during the ripening and pickling of wax gourd, such as Acinetobacter calcium acetate (Acinetobacter spp.) ， Weissella anus (Weissella spp.), Lactobacillus flexus (Lactobacillus spp.), Bac...

specific Embodiment 3

[0109] A primer for amplifying the dominant bacteria group in the process of ripening and pickling wax gourd, the dominant bacteria is Acinetobacter calcoaceticus, the upstream primer of Acinetobacter calcoaceticus is 5′-GGAGAGAGGTAGCTTGCTACTGATC-3′, and the downstream primer is 5′-AACTAAAGTAGCCTCCTCCTCGC- 3'. The design of the primer focuses on distinguishing it from the dominant bacterial groups that appear during the ripening and pickling of wax gourd, such as bacteria of the genus Weissella, Lactobacillus, Bacillus, Enterobacter or Staphylococcus; result Figure 6 It can be seen that the upstream and downstream primers of Acinetobacter calcoaceticus are very specific, and they cannot amplify other dominant bacteria that appear during the ripening and pickling of wax gourd: such as Leuconostoc enteroides (Weissella genus), sinus sinus Weissella spp. (Weissella spp.), Lactobacillus curvedus (Lactobacillus spp.), Bacillus saldenitrophiles (Bacillus spp.), Enterobacter aeroge...

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Abstract

The invention discloses dominant flora in a white gourd cooked curing process and an amplification primer thereof. In the preliminary stage of white gourd cooked curing, dominant bacteria in the curing system include acinetobacter, Weissella and bacillus; in the early stage, the dominant bacteria include Weissella, bacillus and enterobacter; in the middle stage, the dominant bacteria include lactobacillus, bacillus and Weissella; in the later stage, the dominant bacteria include Weissella, bacillus and staphylococcus; the upstream and downstream primers of the similar leuconostoc mesenteroides are shown by SEQ ID No.1 and No.2; the upstream and downstream primers of acinetobacter calcoaceticus are shown by SEQ ID No.3 and No.4; the upstream and downstream primers of Weissella cibarium are shown by SEQ ID No.5 and No.6; and the upstream and downstream primers of lactobacillus curvatus are shown by SEQ ID No.7 and No.8. According to the invention, the dynamic change conditions of the dominant microorganisms in a white gourd fermentation process are revealed so as to provide theoretical basis to the technological improvement and quality control.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a dominant bacterial group in the process of ripening and pickling wax gourd and an amplification primer thereof. Background technique [0002] Pickled winter melon (that is, stinky winter melon) is one of the traditional characteristic pickled vegetable foods in eastern Zhejiang. It has a long history. Excellent accompaniment to meals. The cooked pickling of wax gourd is carried out according to the traditional cooked pickling process. After cleaning the fresh wax gourd, it is weighed, peeled, and deveined. Then cut into squares with a side length of about 8cm, put them in boiling water and cook until cooked for 6-8 minutes, then remove. Soak the wax gourd in clear water for one day, then add salt according to a certain proportion. When adding salt, put salt on all six sides of the wax gourd, put them into the altar face to face and back to back, and finally cover them with plasti...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N15/11C12Q1/68C12Q1/06C12R1/07C12R1/01C12R1/225C12R1/44
Inventor 沈锡权赵永威吴祖芳翁佩芳
Owner NINGBO UNIV
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