PCR-DGGE技术在应用过程中的常见问题分析  

Analysis of Common Problems in the Application of Polymerase Chain Reaction Denaturing Gradient Gel Electrophoresis

作　　者：韩衍青[1] 徐幸莲[1] 周光宏[1] 胡萍[1] 

机构地区：[1]南京农业大学教育部肉品加工与质量控制重点实验室

出　　处：《食品与发酵工业》2008年第3期105-109,共5页Food and Fermentation Industries

基　　金：国家支撑计划课题低温肉制品开发及产业化示范(No.2006BAD05A15);江苏省攻关项目(BE2006382)

摘　　要：PCR-DGGE指纹分析技术近来被引入到食品微生物的研究中,作为一项分子手段在食品微生态领域的广泛应用显示了它在分析复杂微生物区系遗传多样性和监控种群动态性方面独特的优越性。文中结合近10年相关文献对PCR-DGGE技术使用中存在的问题进行了综述,包括菌种鉴定、扩增区域的选择和电泳条件的优化3个方面,另外还讨论了其在今后应用中的潜力及前景。Polymerase chain reaction denaturing gradient gel electrophoresis （PCR-DGGE） fingerprinting was recently introduced into food microbiology. These techniques are now routinely used worldwide as molecular tools to compare the genetic diversity of microbial communities and to monitor population dynamics. Recent advances in these techniques demonstrated their unique advantages in food and food-related ecosystems. This paper reviews some important issues in using this technique, such as species identification, amplified regions selecting and electrophoresis conditions optimization. Furthermore, potentials of this culture-independent approach in food microbiology were indicated and future perspectives were discussed.

关 键 词：变性梯度凝胶电泳 16SrDNA同 食品微生物 

分 类 号：Q789[生物学—分子生物学]