不同酸奶微生物的实时荧光定量PCR比较研究  

Microorganisms in different yogurts by real-time quantitative PCR

作　　者：李祖明[1] 王磊[1] 李帅直[1] 许亚威[1] 许文涛[2] 田文颖[2] 

机构地区：[1]北京联合大学应用文理学院,北京100191 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2012年第5期277-280,共4页Food Science and Technology

基　　金：北京市教委专项资助项目(L0159)

摘　　要：采用实时荧光定量PCR技术对不同酸奶中乳酸菌、嗜热链球菌、保加利亚乳杆菌和大肠菌群等主要微生物进行了比较研究。结果表明,不同酸奶中乳酸菌总数和大肠菌群均显著高于国家标准。不同酸奶中乳酸菌总数差异显著,1号酸奶比2号高63%,而3号又是1号的2.45倍。1号酸奶的嗜热链球菌和保加利亚乳杆菌明显高于2号或3号,而2号和3号却差异不明显。Lactic acid bacteria,Streptococcus Thermophilus,Lactobacillus Bulgaricus and Escherichia coli in different yogurts were studied by real-time quantitative PCR technology.The results showed that the total number of Lactic acid bacteria and Escherichia coli in different yogurts were distinctly higher than that of Chinese national standard,respectively.There was notable difference in total number of Lactic acid bacteria among the three different yogurts.The total number of Lactic acid bacteria of sample 1 was 63 percent higher than that of sample 2,while the index of sample 3 was 2.45 times that of sample 1.The number of Streptococcus Thermophilus and Lactobacillus Bulgaricus in sample 1 was obviously higher than that in sample 2 or sample 3,while the differences in the two indexes between sample 2 and sample 3 were not obvious.

关 键 词：酸奶 微生物 实时荧光定量PCR 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]