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作 者:王娟[1] 张铭霞[2] 曹雁平[1] 杨贞耐[3] 王蓓[1,2]
机构地区:[1]北京工商大学北京市食品添加剂工程技术研究中心,北京100048 [2]北京工商大学北京市食品风味化学重点实验室,北京100048 [3]北京工商大学食品质量与安全北京实验室,北京100048
出 处:《食品工业科技》2015年第8期395-399,共5页Science and Technology of Food Industry
基 金:国家自然基金青年基金资助项目(31201392);国家“863”计划项目(2011AA100903);北京市教委科研计划资助项目(KM201310011004);北京市属高等学校创新团队建设与教师职业发展计划项目(IDHT20130506)
摘 要:DNA指纹图谱技术是近年来较为常用的分子生物学技术,由于发酵菌群的DNA指纹图谱直接反映DNA水平上的差异,因而作为微生物指纹图谱的一个组成部分,DNA指纹图谱这一现代分子生物学技术在微生物研究中有其独特的作用,这种技术在发酵菌群的鉴定、遗传育种及多样性等研究领域有广阔的应用前景。常用于发酵菌群研究的DNA指纹图谱技术有RFLP、T-RFLP、SSCP、RAPD、DGGE、AFLP等。本论文在综合介绍DNA指纹图谱的一般常用技术的基础上,结合近年来国内外奶酪发酵菌群中DNA指纹图谱技术研究现状,在探讨其在奶酪发酵菌群相关领域应用的基础上,逐一介绍了各种技术的原理、优缺点及研究现状,对我国传统奶酪发酵菌群的研究具有重要的实际意义与理论价值。In recent years DNA fingerprinting technique was more and more popular in molecular biology researching. The DNA fingerprinting of bacterial fermentation microflora could directly reflect their differences on the DNA level. As a necessary part of the microbial fingerprinting,DNA fingerprinting of the modern molecular biology techniques had played an important role on the microbiological studies,and as well as in the field of identification,and genetic diversity researching of fermentation microflora. Usually DNA fingerprinting techniques such as RFLP,T-RFLP,SSCP,RAPD,DGGE,AFLP and so on have been applied in most fermentation microflora studies. Based on introduction of the common techniques of DNA fingerprinting technique and discussion of the application of DNA fingerprinting on the fermentation micoflora of cheese,the paper had combined the current situation of DNA fingerprinting on cheese,and introduced the principle,advantages and disadvantages,current researching situation of DNA fingerprinting techniques. And all of these discussions had important the practical significance and theoretical value to study the fermentation microflora of our traditional cheese.
分 类 号:TS252.1[轻工技术与工程—农产品加工及贮藏工程]
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