中文摘要：

通过探究锦州小菜的微生物群落组成，以期为改善其品质提供依据。利用聚合酶链式反应-变性梯度凝胶电泳对采集自10份锦州地区传统发酵小菜中的微生物多样性进行研究，结果表明：共鉴定出5种细菌，分别为植物乳杆菌（Lactobacillusplantarum）、食窦魏斯氏菌（Weissellacibaria）、Lactobacillusfabifermentans、希腊魏斯菌单菌（Weissellahellenica）、假单细胞菌（Psychromonasarctica）；真菌菌属有3种，分别为热带假丝酵母（Candiadatropicalis）、弯曲黏膜菌（Campylobactermucosalis）、白色念珠菌（Candidaalbicans）。其中，主要细菌为植物乳杆菌、食窦魏斯氏菌，主要真菌为热带假丝酵母。

英文摘要：

In order to improving the quality of Jinzhou pickles, this experiment studied the microbial community composition of Jinzhou pickles. Polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) was adopted to analyze the microbial diversity of ten traditional pickle samples in Jinzhou area, Liaoning province. The results showed that five bacterial strains were identified namely Lactobacillus plantarum, Weissella cibaria, Lactobacillus fabifermentans, Weissella hellenic and Psychromonas arctica as well as three fungal species i.e., Candiada tropicalis, Campylobacter mucosalis and Candida albicans. The predominant bacteria were Lactobacillus plantarum, Weissella cibaria and the predominant fungus was Candiada tropicalis.