16S rRNA基因序列方法分析传统发酵菜中乳酸菌多样性  

Determination of Lactic Acid Bacterial Diversity in the Traditional Fermented Vegetable by 16S rRNA Sequence Analysis

作　　者：燕平梅[1] 张慧[2] 薛文通[2] 畅晓晖[3] 

机构地区：[1]太原师范学院生物系,山西030031 [2]中国农业大学食品科学和营养工程学院,北京100083 [3]北京师范大学生物系,北京100875

出　　处：《中国食品学报》2007年第2期119-123,共5页Journal of Chinese Institute Of Food Science and Technology

摘　　要：以发酵甘蓝卤水中微生物的总DNA为模板,用扩增革兰氏阳性菌16S rRNA基因的方法研究中国发酵甘蓝菜卤中乳酸菌的多样性。获得了42种含有1.5kb的16S rRNA基因插入核苷酸片段的克隆菌。利用克隆菌落核苷酸的部分序列和NCBI数据库中搜索到的相似序列进行对比后作出鉴定,结果得出4种独特的菌落,鉴定为Lactobacillus acidifarinae、植物乳杆菌(Lactobacillus Plantarum)、融合乳杆菌(Weissella confusa)和足球菌属(Pediococcus sp.)。此外,还发现两种非核糖体序列。用这种分子方法发现了常规分离培养技术未鉴定的乳酸菌,如Lactobacillus acidifarinae。In order to study the lactic acid bacteria diversity of fermented vegetable, a total DNA of microbe in fermented cabbage brine as a template and PCR amplification of 16S rRNA for Gram-positive and related bacterial groups were used. Forty-two clones were obtained and sequenced to 1.5 kb nucleotides. These partial sequences were i-dentified by submission to the non-redundant nucleotide database of NCBI. The identified sequences were aligned with reference sequences of the closest related organisms. This analysis indicated that only 4 sequences were unique clones and these were identified as Lactobacillus acidifozinae, Lactobacillus Plamarum, Weissella confusa, and Pediococcus sp. Two non-ribosomal sequences were also detected. Use of this molecular method permitted detection of lactic acid bacte- ria different from those previously isolated and identified by culture techniques.

关 键 词：乳酸菌多样性 16S RRNA基因序列分析 中国泡菜 传统发酵 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]