非培养技术在干酪微生物群落分析中的应用  

Application of Culture-independent Methods for Analyzing Microbial Communities in Cheese: A Review

作　　者：莫蓓红[1] 孙立国[1] 

机构地区：[1]光明乳业股份有限公司乳业研究院,乳业生物技术国家重点实验室,上海200436

出　　处：《食品科学》2012年第5期293-298,共6页Food Science

基　　金：上海市科委启明星项目(09QB1400200)

摘　　要：非培养方法在食品行业中的应用还处于起步阶段。本文综述非培养方法在分析干酪中微生物群落结构以及监测微生物群落结构在干酪生产和成熟过程中演替的应用现状。主要介绍已被广泛用于分析干酪中微生物群落结构的DNA指纹图谱技术,包括PCR-变性梯度凝胶电泳(PCR-DGGE)技术、PCR-时间温度梯度凝胶电泳(PCR-TTGE)技术、单链构象多态性PCR(SSCP-PCR)技术以及变性高效液相色谱(DHPLC)技术等。此外,本文还对非培养技术的优点和局限性进行分析,展望非培养方法在干酪行业的应用前景,认为将非培养方法和传统培养方法结合使用才是研究微生物生态的最好途径。The application of culture-independent methods in food industry is still in the preliminary stage. In this paper, the application of the most common culture-independent approaches for describing both bacterial and fungal communities in cheese and for monitoring microbial community in cheese manufacturing and ripening process has been reviewed. The most commonly used DNA fingerprinting techniques for investigating microbial communities in cheese are introduced, which include PCR- DGGE, PCR-TTGE, SSCP-PCR, DHPLC and other techniques. Furthermore, the benefits, pitfalls and perspectives of cultureindependent methods in cheese are discussed. Based on the discussion, a polyphasic approach with the combination of culturedependent and culture-independent methods may be the best strategy to achieve more accurate structures of microbial communities.

关 键 词：非培养方法 干酪 DNA指纹图谱技术 微生物群落 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]