PCR-DGGE分析东北自然发酵酸菜中乳酸菌多样性  

Diversity of Lactic Acid Bacteria Involved in Suan-Cai Using PCR- DGGE

作　　者：武俊瑞[1] 岳喜庆[1] 石璞[1] 乌日娜[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品与生物技术学报》2014年第2期127-130,共4页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(31000805);国家863计划项目(2011AA100902);辽宁省教育厅科学技术研究项目(L2012249);辽宁省高等学校优秀人才支持计划项目(LJQ 2011071);沈阳农业大学"天柱山英才计划"项目(201105)

摘　　要：为了探明传统的自然发酵白菜中乳酸菌的多样性及其优势乳酸菌群,试验主要采用变性梯度凝胶电泳法(denaturing gradient gel electrophoresis,DGGE),对5份采自我国东北地区利用传统方法制作的自然发酵酸菜样品中的乳酸菌多样性进行分析。结果表明,5份传统发酵酸菜样品共鉴定出了9个乳酸菌种,呈现出丰富的多样性。其中,植物乳杆菌、短乳杆菌、清酒乳杆菌和弯曲乳杆菌是酸菜样品的优势菌群,此外,还发现了片球菌、乳酸乳球菌、Hammesii乳杆菌和Odoratitofui乳杆菌,而Hammesii乳杆菌和Odoratitofui乳杆菌在此前文献报道中利用传统方法没有分离到。In order to reveal the diversity and predominant microflora of lactic acid bacteria in traditional natural fermented Suan-cai in China.Five samples of naturally fermented suan-cai broth were collected in the study.Diversity of lactic acid bacteria was analyzed by denaturing gradient gel electrophoresis （DGGE）.The results indicated that Lactobacillus plantarum,Lactobacillus brevis,Lactobacillus sakei and Lactobacillus curvatus were the predominant microflora in samples.Coccishaped strains of Pediococcus sp.and Lactococcus lactis were also identified in some samples.Interestingly,Lactobacillus hammesii and Lactobacillus odoratitofui were only found in DGGE profiles,differently from previous literature reports using the traditional method.

关 键 词：PCR-DGGE 酸菜 乳酸菌 多样性 

分 类 号：TS201.3[轻工技术与工程—食品科学]