[Purpose] Based on the principle of natural fermentation, this study is to analyze the bacterial composition and diversity of traditional fruit pickle in Yunnan.[Method] Three kinds of different materials of pickles(radish, cucumber and pear)were studied based on the analysis of PCR-DGGE and construction of 16S rRNA gene library.[Results] The bacterial species of Yuxi natural fermentation pickles were rich, Lactobacillus collinoides played an important role in the fruit pickle. And there were large diversity relative abundance of bacterial phylogenetic groups identified in radish, cucumber and pear pickles, due to nutrient medium and bacterial community structure attached to the surface and inner of the three fruit pickles were different. In addition, we detected part of pathogens comprising Enterococcus sp., Staphylococcus sp. and Acinetobacter sp. in the fermentation broth, which can reasonably inferred that the part of pickles purchased scattered on is easy to breed pathogenic bacteria and may exist the potential security problems.[Conclusion] PCR-DGGE is an effective and accurate technique in analyzing microbial diversity.The composition of microorganisms is an important indication for pickles' safety.
WANG Bei, LI Shuying, ZHANG Cuiping, LU Guoli, ZHOU Yuanqing.PCR-DGGE Analysis for Bacterial Diversity of Fruit Pickles in Yuxi Region[J] Journal of Yunnan Agricultural University, 2017,V32(4): 740-746