运用PCR-DGGE技术分析贵州侗族酸肉中细菌多样性  

Application of PCR-DGGE to analyze bacterial diversity in sour meat of Guizhou dong people

作　　者：陈韵[1] 胡萍[1] 湛剑龙[1] 谢和[2] 王晓宇[2] 朱秋劲[1] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州大学生命科学学院,贵州贵阳550025

出　　处：《食品与机械》2014年第2期188-191,共4页Food and Machinery

基　　金：国家自然科学基金(编号:31260379)

摘　　要：应用PCR-DGGE技术研究贵州侗族发酵肉中的细菌群落结构及其品种间的多样性差异。结果表明:酸肉中的优势菌群差异不明显,3个样品中共检测到21种菌,共4个属,分别是葡萄球菌属(Staphylococcus)、乳酸杆菌属(Lactobacillus)、魏斯氏菌属(Weissella)和四联球菌属(Tetraggenococcus)。另还发现两种不可培养细菌uncultured 1和uncultured 2。Bacterial community structure and diversity of species differences between the Dong people fermented meat in Guizhou were analyzed by PCR--DGGE. The results showed that there was no sig- nificant difference in the dominant bacteria of sour meat, three sam- ples were detected in 21 species, and a total of 4 genera, 4 genera were Staphylococcus, Lactobacillus, Weissella and Tetraggenococ- cus, respectively. In addition, two kinds of uncultured bacteria were found,they were uncultured 1 and uncultured 2.

关 键 词：PCR—DGGE 酸肉 侗族 细菌 多样性 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]