PCR-DGGE分析酸菜发酵液中菌群的动态变化  

Dynamic changes of bacterial communities from Chinese sauerkraut fermentation by PCR-DGGE

作　　者：周金明[1] 侯洁[1] 胡洋洋[1] 张海天[1] 辛毅[1] 李新莉[1] 

机构地区：[1]大连医科大学生物技术系,辽宁大连116044

出　　处：《中国微生态学杂志》2015年第10期1124-1126,1135,共4页Chinese Journal of Microecology

基　　金：国家自然科学基金(81302793)

摘　　要：目的 PCR-DGGE方法分析酸菜发酵液中微生物群落的动态变化。方法收集自然发酵2、4、6和8周的酸菜发酵液50mL,提取基因组DNA,应用PCR-DGGE获得菌群图谱,进行相似性、多样性和优势条带的序列分析。结果清酒乳杆菌和植物乳杆菌是酸菜自然发酵过程中的优势菌型,明串珠菌存在于发酵初、中期,发酵后期呈减少趋势。随着发酵周期的延长,丰富度指数和多样性指数均有显著性的增大(P<0.01),酸菜发酵液菌群结构呈现出丰富的多样性。结论 PCR-DGGE技术可以分析酸菜发酵液菌群的动态变化,明确优势菌型,为控制酸菜发酵进程、实现酸菜标准化生产提供理论依据。Objective To study the dynamic changes of bacterial communities from Chinese sauerkraut fer- mentation by PCR-DGGE. Methods Chinese sauerkraut fermentation broths which fermented for 2, 4, 6 and 8 weeks were collected. The diversity, similarity and sequence of the bacteria were analyzed by using DGGE after DNA extraction. Results Lactobacillus sakei and Lactobacillus plantarum were the dominant bacteria. Leuconostoc carnosum existed in early and mid stages of the fermentation period and declined in late stage of the fermentation period. The Shannon-Weaver index significantly increased along with the length of the fermentation period （P〈0.01）. The structure of microbial community demonstrated a rich diversity. Conclusion PCR-DGGE can be used to analyze the dynamic changes of bacterial communities from Chinese sauerkraut fermentation and detect the dominant bacteria, which could provide theoretical basis for Chinese sauerkraut fermentation process and standardization of production.

关 键 词：酸菜发酵 菌群结构 PCR-DGGE法 

分 类 号：TS201.3[轻工技术与工程—食品科学]