盐渍青菜真菌菌群结构DGGE分析及酵母菌分离鉴定  

DGGE analysis of fungi community,isolation,identification of yeasts in pickled Brassica juncea

作　　者：尹礼国[1,2,3] 马伟玲[2] 李文芳[2] 杨婧[2] 梁会朋 张其圣[2,4] 陈功[4] 吴正云[2] 张文学[2] 

机构地区：[1]宜宾学院生命科学与食品工程学院,四川宜宾644007 [2]四川大学轻纺与食品学院,四川成都610065 [3]宜宾学院固态发酵资源利用四川省重点实验室,四川宜宾644007 [4]四川省食品发酵工业研究设计院,四川成都611130

出　　处：《食品与发酵工业》2015年第1期29-33,共5页Food and Fermentation Industries

基　　金："十二五"国家科技支撑项目(2012BAD31B04);"十二五"四川省科技支撑项目(2012NZ0002);四川省教育厅重点项目(09ZC050);宜宾学院科研项目(2013YY001)

摘　　要：盐渍青菜又称酸菜,是制作川菜及其调味品的一种非常重要的食品原料,对其菌群结构的研究与功能微生物的分离可以为工业化生产提供理论依据。采用变性梯度凝胶电泳技术(denatured gradient gel electrophoresis,DGGE)对不同盐渍青菜样品的真菌菌群结构进行了分析,结果表明,随着盐渍时间的延长,优势条带数量逐渐增多,真菌以酵母菌为主。4个主要的优势条带分别与假丝酵母属(Candida)、德巴氏酵母属(Debaryomyces)、接合酵母属(Zygosaccharomyces)的菌株相似。从盐渍青菜样品中分离得到10株酵母菌,通过分子生物学鉴定为汉逊德巴利酵母(Debaryomyces hansenii)、酿酒酵母(Saccharomyces cerevisiae)、鲁氏接合酵母(Zygosaccharomyces rouxii)。PCR-DGGE技术对盐渍青菜菌群结构的解析不依赖培养,方法简便快捷,能够直观准确地分析盐渍青菜的真菌菌群结构。Pickled Brassica juncea, a kind of fermented vegetable named Suancai in Sichuan, is a very important food material for Sichuan cuisine and condiment. The analysis of fungal community structure and isolation of functional microbiology are helpful to the pickled Brassica juncea industry. It was proved that the quantity of chief fungal commu- nities DGGE bands was increased with pickling time prolonging by the method of denatured gradient gel electrophore- sis （DGGE） , and yeasts were the chief of fungal communities. 4 chief DGGE bands were similar with Candida, De- baryomyces, Zygosaccharomyces. 10 yeast strains, which were isolated from pickled Brassica juncea, were similar with Debaryomyces hansenii, Saccharomyces cerevisiae and Zygosaccharomyces rouxii. Although the operation of DGGE was easy, it intuitivelyrevealed that the change of fungal community of pickled Brassica juncea.

关 键 词：变性梯度凝胶电泳(DGGE) 盐渍青菜 酵母菌 真菌菌群结构 

分 类 号：TS201.3[轻工技术与工程—食品科学]