摘要：
16S rDNA gene clone libraries are constructed for researching the bacterial diversity during Sichuan pickle fermentation.The results show that a total of 1190 clones are distributed in 17 groups.The bacterial diversity is the highest in the 1 st day of fermentation while the lowest in the 31 st days.In fermentation prophase,the absolute advantage bacteria are Pseudomonas(35.0％) and Vibrio (5 6.9 ％),the main advantage bacteria are Lactobacillus (29.5 ％),Acinetoba cter(15.4 ％),Halomonas (14.3 ％),Sphingobacterium(12.9 ％).In fermentation metaphase,the absolute advantage bacterium is Lactobacillus(94.0％),the main advantage bacterium is Vibrio(12.8％).In fermentation anaphase,the absolute advantage bacterium is Lactobacillus (50.3％),the main advantage bacteria are Vibrio (19.8％),Halomonas(13.0％),Arcobacter(11.1％).The results show that the diversity of bacteria in pickle during fermentation,and it could provide theories for fundamental research of Sichuan pickle.%采用构建16S rDNA基因文库的方法,对四川泡菜发酵过程中细菌多样性进行了研究.结果表明:所得到的1190个克隆子分布于17个类群,泡菜发酵1天细菌多样性最高,发酵31天细菌多样性最低.发酵前期的绝对优势菌为Pseudomonas (35.0％),Vibrio (56.9％),主要优势菌为Lactobacillus(29.5％),Acinetobacter(15.4％),Halomonas(14.3％),Sphingobacterium (12.9％);发酵中期的绝对优势菌为Lactobacillus(94.0％),主要优势菌为Vibrio(12.8％);发酵后期的绝对优势菌为LactobaciUus(50.3％),主要优势菌为Vibrio (19.8％),Halomonas (13.0％),Arcobacter(11.1％),此结果揭示了四川泡菜发酵过程中的细菌多样性,可为四川泡菜的基础研究提供一定的理论基础.
