液熏罗非鱼片加工过程中微生物群落的PCR-DGGE分析  

PCR-DGGE Analysis of Bacterial Community during Processing of Liquid-smoked Tilapia

作　　者：蔡秋杏[1,2] 李来好[2] 陈胜军[2] 杨贤庆[2] 岑剑伟[2] 吴燕燕[2] 刁石强[2] 石红[2] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524025 [2]中国水产科学研究院南海水产研究所,广东广州510300

出　　处：《食品科学》2009年第23期35-40,共6页Food Science

基　　金：农业部"948"项目(2006-G40);2007年公益性行业(农业)科研专项(3-49);广东省农业攻关项目(2008A020100006;2009B020201003);广东省海洋渔业科技推广专项(A200899B02);中央级公益性专项资金项目(2007ZD05)

摘　　要：为弄清液熏罗非鱼片加工过程中微生物污染的源头,以进一步防控产品的微生物污染提供依据。应用基于细菌16SrDNA的PCR-DGGE(PCR-denaturing gradientgel electrophoresis,PCR-变性梯度凝胶电泳)技术分析液熏罗非鱼片主要加工关键环节的微生物群落结构,提取样品中的细菌总DNA,对细菌的16SrDNA的V6～V8区段进行PCR扩增后,进行变性梯度凝胶电泳(DGGE),对DGGE图谱进行微生物多样性分析,对主要条带进行序列分析并构建系统发生树。结果表明:10个条带所代表的优势种很可能来源于以下几个属:巨型球菌属(Macrococus)、微球菌属(Micrococus)、肠道细菌属(Enterobacter)、假单胞菌属(Pseudomonas)、弧菌属(Vibrio)、突柄杆菌属(Prosthecobacter)、布特菌属(Buttiauxella),其中肠道细菌属、微球菌属、假单胞菌属和弧菌属细菌都具有使产品腐败的潜能。本研究表明:液熏罗非鱼片中呈现微生物多样性,PCR-DGGE技术可用于研究液熏罗非鱼片加工过程中的微生物群落结构及变化,且具有一定的优越性。In order to understand the origin of bacterial contamination in liquid-smoked tilapia fillet during processing and provide evidence for controlling bacterial contamination, bacterial community and diversity were analyzed by PCR-DGGE （PCR-denaturing gradient gel electrophoresis）. The total bacterial DNA was extracted from samples and V6-V8 regions of bacterial 16S rDNA gene were then amplified to establish phylogenetic tree. Results indicated that the bacterial community could contain Macrococus, Micrococus, Enterobacter, Pseudomonas, Vibrio, Prosthecobacter and Buttiauxella. Pseudomonas, Micrococus, Vibrio and Enterobacter had potential to spoil liquid-smoked tilapia fillets. Therefore, PCR-DGGE used for analyzing bacterial community and diversity during processing of liquid-smoked tilapia was feasible and convenient.

关 键 词：液熏罗非鱼片 PCR-变性梯度凝胶电泳 微生物群落 

分 类 号：Q503[生物学—生物化学]