应用DGGE技术研究熏制鳗鱼在低温贮藏过程中的微生物动态变化  

The dynamic changes of microorganisms in smoked eel during cold storage by DGGE

作　　者：尹伟力 刘宁 耿金培 杨丽君 段效辉 粟智平 

机构地区：[1]烟台出入境检验检疫局,烟台264000

出　　处：《食品科技》2014年第3期80-85,共6页Food Science and Technology

基　　金：国家质检总局科技计划项目(2012IK176);山东检验检疫局科研项目(SK201074)

摘　　要：为延长水产品货架期,利用变性梯度凝胶电泳(DGGE)方法,研究了熏制鳗鱼在低温贮藏条件下主要微生物的动态变化。提取鱼肉中微生物核酸,进行降落PCR扩增,得到多种微生物特异性保守核酸序列。利用变性梯度凝胶电泳分析扩增出的微生物核酸序列。DGGE图谱表明,熏制鳗鱼在贮藏初期微生物群落较为丰富,随着贮藏时间增长,只有几种优势菌存在。经DNA序列分析表明,熏制鳗鱼的特定腐败菌为腐败希瓦氏菌(Shewanella putrefaciens)、乳酸杆菌(Lactobacillus)、嗜冷肠杆菌(Enterobacteriaceae)和磷发光杆菌(Photobacterium phosphoreum)。To prolong the shelf life of aquatic products, denaturing gradient gel electrophoresis （DGGE） fingerprinting was used to study the dynamic changes of microorganisms in smoked eel during storage at low temperature. DNA of bacteria extracted from the fish was amplified by touchdown PCR. We got various of specific conserved microbial nucleotide sequences. The amplified nucleotide sequences of microorganisms were analysed with DGGE. The DGGE profiles showed that there were abundant microbial communities on the smoked eel in the initial storage period. With the extension of storage time, only a few bacteria survived. The analysed DNA sequences showed that the specific spoilage organisms of smoked eel were Shewanella putrefaciens, Lactobacillus, Enterobacteriaceae and Photobacterium ohosohoreum.

关 键 词：熏制鳗鱼 DGGE 微生物 动态变化 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]