传统发酵香肠中菌种的分子生物学鉴定  

Identification of microorganisms in traditional sausage using molecular methods

作　　者：李丙超 胡卫东[1] 唐文才[1] 李兴玲[1] 钟强[1] 李再新[1] 张智[1] 

机构地区：[1]四川理工学院化学与制药工程学院,四川自贡643000

出　　处：《食品与机械》2015年第3期20-22,107,共4页Food and Machinery

基　　金：四川省教育厅重点项目(编号:12ZA088);四川理工学院人才工程项目(编号:2011RC16)

摘　　要：为探究发酵香肠的微生物菌群的作用机理,利用传统的微生物学平板稀释分离法,分离出发酵香肠中酵母、大肠杆菌和乳酸菌等微生物,并提取其DNA,PCR扩增16S rDNA、ITS后测序,将测序结果与NCBI基因库中序列进行比对,MegAlign软件进行序列分析并构建系统发育树,结果表明,发酵香肠中富含德氏酵母、YSY1-6腐生葡萄球菌、德式乳酸乳杆菌亚种。To explore the mechanism of the microbial flora in fermented sausage,traditional methods of microbiological plate dilution and biochemical detection were performed to isolate and culture yeast,E.coli.,lactic acid bacteria and other microorganisms.DNA of these suspected strains were extracted,and 16 SrDNA and ITS were amplified using PCR technique,and then the amplification products were sequenced.After the obtained gene sequences were compared with those in GenBank by sequence homology comparison,three high abundance suspected strains were identified as：Debaryomyces,Staphylococcus saprophyticus strain YSY1-6and Lactobacillus delbrueckii subsprespectively.

关 键 词：发酵香肠 16SrDNA ITS 同源性比较 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]