麻竹笋腌制过程中细菌群落动态变化分析  

Dynamic Changes of Bacteria Community Diversity during the Fermentation of Pickled Ma Bamboo Shoots

作　　者：夏雪娟[1,2] 李冠楠[3] 叶秀娟[1,2] 阚建全[1,2] 郑炯[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715 [3]西南大学生物技术学院,重庆400715

出　　处：《中国食品学报》2015年第11期206-211,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：中央高校基本科研业务费专项(XDJK2013C131);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)

摘　　要：为了解麻竹笋腌制发酵过程中细菌群落的微生态演变情况,采用细菌16S r DNA的V3可变区的PCRDGGE技术监测6%Na Cl腌制麻竹笋的细菌群落组成和优势菌群的动态变化。经发酵液中细菌基因组DNA提取、巢式PCR、二次DGGE、切胶回收、测序及序列比对,共得到10条明显条带,分别鉴定为绿色气球菌、乳球菌属、食窦魏斯氏菌、魏斯氏菌属、噬甲基菌属、嗜盐嗜碱菌属、未培养细菌、乳球菌属、乳酸乳球菌、厌氧芽孢杆菌属和芽孢杆菌属。其中,发酵前3 d优势菌为绿色气球菌,7 d后优势菌为食窦魏斯氏菌和乳酸乳球菌。The dynamic changes of bacteria community diversity and dominant bacteria in pickled Ma bamboo shoots with 6% salt concentration were studied by the PCR-DGGE technology. After the DNA extraction, the nested PCR, double DGGE gel electrophoresis, gel extraction, DNA sequencing and sequence alignment, 4 clear and bright bands were separated and identified, including the Aerococcus viridans, Lactococcus sp., Weissella cibaria, Weissella sp., Methylophaga sp., Alkalibacterium sp., Uncultured bacterium, Lactococcus sp., Lactococcus lactis, Anoxybacillus sp. and Bacillus sp. The dominant bacteria in the earlier three days of fermentation are Aerococcus viridans, which changed to Weissella cibaria and Lactococcus lactis in the later period.

关 键 词：大叶麻竹笋 PCR-DGGE 细菌群落 动态变化 鉴定 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]