臭豆腐卤液中细菌多样性研究  

The Investigation of Bacteria Diversity in Stinky Tofu Brine

作　　者：孙贵朋[1] 张雪娇[1] 王妍[1] 王玳[1] 谢静莉[1] 

机构地区：[1]华东理工大学食品科学与工程系生物反应器工程国家重点实验室,上海200237

出　　处：《现代食品科技》2010年第10期1087-1091,共5页Modern Food Science and Technology

摘　　要：本研究从臭豆腐卤液中分离出6株可培养细菌,采用传统的微生物鉴定方法和16SrDNA鉴定方法对其进行了鉴定,其中5株为芽孢杆菌属,1株为鲁氏不动杆菌。通过提取卤液中细菌总DNA、16SrDNA扩增、构建克隆子、限制性内切酶片段长度多态性分析等对卤水中总细菌的多样性进行了研究,得到14种不同的基因分型,并对每种分型的代表克隆子进行测序,BLAST比对显示有部分细菌与Genbank中的细菌同源性较低,共得到3种有益乳杆菌,2种致病乳杆菌,2种螺旋体菌,2种拟杆菌,1种放线菌。三种方法结合,展示了臭豆腐卤液中主要含有两类有益菌:芽孢杆菌属和乳杆菌属,同时含有多种致病菌。Six bacteria were isolated from the Stinky Tofu Brine,which were identified by the conventional bacterial identification methods and 16S rDNA identification methods.Five of them are Bacillus,and one is Acinetobacter lwoffii.Bacterial diversity was analyzed by restriction fragment length polymorphism（RFLP） of 16S rRNA gene,obtained by PCR amplifications of DNA extracted directly from the Stinky Tofu Brine.Fourteen genotypes were gotten,which were sequenced and compared by BLAST with sequences in the Genbank.Some genes had low homology with foregone sequences in the GenBank.Three beneficial Lactobacillus,two pathogenic Lactobacillus,two Spirochaetes,two Bacteroidetes and one Actinobacteria were gotten.The bacteria diversity of Stinky Tofu Brine was demonstrated comprehensively by these three methods.There are two groups of Probiotics：Bacillus and Lactobacillus,and several pathogens as well.

关 键 词：臭豆腐 传统鉴定 16 SrDNA 16 SrDNA克隆文库 限制性内切酶片段长度多态性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]