Abstract:Microbial community and its changes in pickled mustard tuber were investigated at the low salinity by using single-strand conformation polymorphism(SSCP) method.Effects of gel concentration,glycerol addition,foretreatment of electrophoresis and silver staining methods on SSCP pattern were also examined in this manuscript.The results demonstrated that an ideal SSCP method was obtained as the optimum conditions,gel concentration of 22 g/dL at the crosslinking degree of 29∶1(a ratio of acrylamide and bisacrylamide),glycerol concentration of 6%,voltage of 250 V,electrophoresis buffer of 1×TBE,electrophoresis at 4 ℃ for 18 hours,and using silver staining method of strong alkaline solution and formaldehyde as reducing agent.Based on the optimized SSCP method for pickled leaching liquid measurement,it was found that the Leuconostoc mesenteroides is the dominant microorganism in the initial stage of pickling,then Lactobacillus plantarum and Lactobacillus brevis grown up with the alteration of environmental conditions.At the later stage,the dominant microorganism are Lactobacillus plantarum and Lactobacillus versmoldensis,respectively.The contribution of lactic acid bacteria was confirmed by microbial community structure analysis in pickled mustard tuber with low-salinity,which is carried out by combining the sensory evaluation method.
