ERIC-PCR在腐乳品质检测中的应用  

Application of ERIC-PCR for Detection of Sufu Quality

作　　者：谢显华[1] 李国基[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品研究与开发》2010年第3期135-138,共4页Food Research and Development

基　　金：广东省科技计划项目(2007B080401010)

摘　　要：从微生物角度采用分子生物技术对长白点腐乳与正常腐乳之间的品质差别进行研究。以ERIC-PCR为技术手段,对正常腐乳样品和长白点腐乳样品的总基因组DNA进行ERIC-PCR扩增,对比指纹图谱得到c、d两条差异性条带,通过条带回收、转化、克隆及测序,分析其多态性。研究结果表明,条带c与红色链孢霉(Neurospora)最大相似值为99%,条带d与蜡样芽胞杆菌(Bacillus cereus)和苏芸金芽胞杆菌(Bacillus thuringiensis)最大相似值为99%,初步推测长白点腐乳与红色链孢霉、蜡样芽胞杆菌及苏芸金芽胞杆菌的缺失有关。Enterobacterial Repetitive Intergenic Consensus （ERIC-PCR）was applied to detect the different diversity of flora between normal Sufu and white particulates production from the aspect of microbe by cultureindependent method.Judging from the ERIC-PCR fingerprints,two specific gel bands c and d were excised,then cloned and squenced.Homology comparison showed that the the sequences of band c had the highest homology （99 %）with Neurospora,and the sequences of band d had the highest homology （99 %）with both Bacillus cereus and Bacillus thuringiensis,we presume that white particulates production may relate to the loss of Neurospora and Bacillus cereus.

关 键 词：腐乳 ERIC-PCR 微生物 白点 克隆 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]