郫县豆瓣自然发酵过程中细菌群落结构的变化  

Chang of Bacterial Community of Pixian Bean Paste during Fermentation Processes

作　　者：张琦[1] 汪先丁[2] 杨虎[2] 杨志荣[2] 孙群[2] 

机构地区：[1]四川大学生命科学学院,四川成都610064 [2]四川大学生命科学学院四川省资源微生物与微生物技术重点实验室,四川成都610064

出　　处：《食品与发酵科技》2010年第6期16-18,35,共4页Food and Fermentation Science & Technology

基　　金：国家科技支撑计划项目(No.2007BAD70B01);国家科技人员服务企业行动项目(2009GJF00039)

摘　　要：运用聚合酶链式反应—变性梯度凝胶电泳(PCR—DGGE)技术研究了郫县豆瓣自然发酵过程中细菌群落结构的变化。结果表明,发酵过程中细菌群落的变化较明显,Staphylococcus xylosus是整个发酵中的优势细菌,Lacto-bacillus plantarum、Weissella confusa、Leuconostoc lactisey及非培养细菌存在于制曲阶段和发酵初期,L.plantarums在这两个阶段均占优势,W.confusa和L.lactis是发酵初期的优势菌,而发酵后期优势菌则为L.namurensis。Change of bacterial community during fermentation processes of Pixian Bean Paste was investigated using PCR-DGGE（polymerase chain reaction-denaturing gradient gel electrophoresis）.DGGE profiles of samples from production indicated the dramatic change of the bacterial community.Lactobacillus plantarum,Weissella confusa,Leuconostoc lactis,and uncultured bacterium clones were existent in the samples during fermentation starter propagation stage and incipient stage.Lactobacillus plantarum was dominant in these two stages,while Weissella confusa and Leuconostoc lactis were predominant in fermentation stage.Lactobacillus namurensis was dominant in the later stage and Staphylococcus xylosus was during fermentation processes.PCR-DGGE was found to be effective in revealing the change of bacterial community of Pixian Bean Paste during fermentation processes.

关 键 词：郫县豆瓣 PCR-DGGE 细菌群落 

分 类 号：TQ920[轻工技术与工程—发酵工程] TS264.24