PCR-DGGE分析多种盐渍蔬菜细菌菌群结构  

PCR-DGGE Analysis of Bacteria Community in Salted Vegetables

作　　者：尹礼国[1,2,3] 马双艳[2] 李华兰[4] 张其圣[1,5] 陈功 吴正云[1] 张文学[1] 高煜然 魏劲松[2] 

机构地区：[1]四川大学轻纺与食品学院,成都610065 [2]宜宾学院生命科学与食品工程学院,四川宜宾644007 [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]宜宾学院实验与教学资源管理中心,四川宜宾644007 [5]四川东坡中国泡菜产业技术研究院,四川眉山620000

出　　处：《中国调味品》2015年第8期102-107,共6页China Condiment

摘　　要：盐渍是一种重要的蔬菜加工方法,盐渍过程中的微生物菌群结构与产品风味、品质有着十分重要的关系。通过PCR-DGGE对细菌菌群结构分析表明,盐渍蔬菜与腌渍汁菌群结构、不同品种的盐渍蔬菜的菌群结构之间有较大差异,同一盐渍蔬菜与腌渍汁具有相同的优势条带。通过测序表明:盐渍10个月的盐渍豇豆的腌渍汁的主要细菌与发酵乳杆菌(Lactobacillus fermentum),Lactobacillus versmoldensis,Lactobacillus oryzae,Lactobacillus paraplantarum,Lactobacillus acidifarinae相似度最高。PCR-DGGE技术准确、高效,能较好地检测到盐渍蔬菜的细菌菌群结构相似性。Salting is an effective technology to process vegetables. There＇s significant relationship between the microorganism community structure and the flavor and quality. The bacterial communities are different between salted vegetables and salted juice with DGGE analysis. There are same predominant bands between the same salted vegetables and their juice. The most intense bands of salted juice of salted cowpea salted for 10 months are cloned and sequenced. The sequences of bands are similar highly with Lactobacillus f ermentum , Lactobacillus versmoldensis , Lactobacillus oryzae , Lactobacillus paraplantarum , Lactobacillus acidifarinae . The operation of DGGE is accurate and effective; the result could reveal the bacteria community structure similarity between different salted vegetables.

关 键 词：变性梯度凝胶电泳(DGGE) 盐渍蔬菜 乳杆菌属 细菌群落结构 

分 类 号：TS205.5[轻工技术与工程—食品科学]