PCR-DGGE分析东北传统发酵酸菜中乳酸菌多样性  

PCR-DGGE Analysis of Lactic Acid Bacteria Diversity of Chinese Traditional Sauerkraut in Northeast China

作　　者：丛敏[1] 李欣蔚[1] 武俊瑞[1] 岳喜庆[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161

出　　处：《食品科学》2016年第7期78-82,共5页Food Science

基　　金：国家自然科学基金面上项目(31370502);国家高技术研究发展计划(863计划)项目(2011AA100902)

摘　　要：以传统自然发酵的酸菜为研究对象,采用聚合酶链式反应-变性梯度凝胶电泳(polymerase chain reactiondenatured gradient gel electrophoresis,PCR-DGGE)技术监测酸菜发酵过程中细菌的动态变化,计算不同发酵时间细菌的多样性指数,并对图谱特异性条带进行克隆、测序、构建系统发育树。结果表明:酸菜发酵第40天多样性指数达最高值,说明此时细菌种群多样性最高;发酵过程中含丰富的乳酸菌,主要的优势菌群为乳杆菌属,包括植物乳杆菌、鼠李糖乳杆菌、短乳杆菌、干酪乳杆菌、棒状乳杆菌、戊糖乳杆菌、唾液乳杆菌以及Iwatensis乳杆菌。其中发酵前期的优势菌群为乳酸乳球菌和戊糖乳杆菌,而植物乳杆菌为发酵中后期的优势菌种。The traditional Chinese sauerkraut obtained by natural fermentation was analyzed by polymerase chain reactiondenatured gradient gel electrophoresis（PCR-DGGE） to monitor the dynamic change of lactic acid bacteria during the fermentation process. Meanwhile, the bacterial diversity index was calculated, and the representative bands were cloned and selected to be sequenced for the construction of a phylogenetic tree based on their sequences. The results indicated that the highest bacterial species diversity was found on the 40 th day of fermentation. Lactic acid bacteria was abundant during the fermentation process, and lactobacillus was the dominant population, including Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus brevis, Lactobacillus casei, Lactobacillus coryniformis, Lactobacillus pentosus, Lactobacillus salivarius, and Lactobacillus iwatensis. Lactococcus lactis and Lactobacillus pentosus were the predominant lactic acid bacteria in the early stage of fermentation, while Lactobacillus plantarum was the predominant strain in the middle and late stages.

关 键 词：酸菜 变性梯度凝胶电泳 多样性指数 乳酸菌 系统发育树 

分 类 号：TS201.3[轻工技术与工程—食品科学]