发酵肉制品菌群的非培养鉴定技术研究进展  

Culture Independent Methods for Investigating Microbial Ecology of Fermented Meat

作　　者：王稳航[1] 徐倩倩[1] 滕安国[1] 刘安军[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《肉类研究》2014年第9期17-21,共5页Meat Research

基　　金：天津市科技支撑计划重点项目(08ZCKFNCOO600);天津科技大学引进人才科研启动基金项目(20070450)

摘　　要：随着分子生物学技术的快速发展,以聚合酶链反应(polymerase chain reaction,PCR)为基础的非培养鉴定技术在发酵肉制品菌群鉴定中得到越来越广泛的应用。其方法主要有种特异性PCR、聚合酶链反应-变性梯度凝胶电泳等。与传统的分离培养鉴定方法相比,非培养方法具有直接、快速、准确、实时等优点,但同时也存在一些缺点,如样品复杂程度、DNA(RNA)提取条件、PCR反应过程的差异等均可影响鉴定结果。非培养鉴定技术与传统微生物鉴定技术相结合,能够对发酵肉制品菌群多态性和动态变化做出准确的鉴定。With the rapid development of molecular biological technology, culture independent methods based on polymerase chain reaction （PCR） technology have an increasing application in the identification of microorganisms in fermented meat. The existing culture independent methods mainly include species specific PCR and PCR-denatured gradient gel electrophoresis/temperature gradient gel electrophoresis （PCR-DGGE/TGGE）. Compared with traditional culture dependent methods, culture independent methods have some advantages such as direct, rapid, accurate and real-time, but also have disadvantages because the results may be influenced by sample complexity, DNA extraction and PCR reaction. The combined application of culture dependent and culture independent methods may provide the best estimation of polymorphism and dynamic changes of microorganisms in fermented meat.

关 键 词：发酵肉制品 菌群 非培养方法 种特异性聚合酶链反应 聚合酶链反应-变性梯度凝胶电泳 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]