基于PCR-DGGE技术分析宣威火腿中真菌群落结构  

Analysis of fungal community structure in Xuanwei ham by PCR-DGGE

作　　者：邹颖玲 刘姝韵 王桂瑛[1,2] 普岳红[1,2] 葛长荣[2] 廖国周[2] ZOU Yingling;LIU Shuyun;WANG Guiying;PU YueHong;GE Changrong;LIAO Guozhou(College of Food Science and Technology,Agricultural University,Kunming 650201,China;Livestock Product Processing Engineering and Technology Research Center of Yunnan Province,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]云南农业大学云南省畜产品加工工程技术研究中心,云南昆明650201

出　　处：《食品与发酵工业》2020年第6期269-274,共6页Food and Fermentation Industries

基　　金：云南省现代农业生猪产业技术体系专项(2018KJTX013);云南省科技计划项目国际科技合作专项(2018IA101)。

摘　　要：该研究以不同加工年份(1、2和3年)的宣威火腿为对象,采用聚合酶链式反应-变性梯度凝胶电泳(polymerase chain reaction-denaturing gradient gel electrophoresis,PCR-DGGE)技术,通过PCR扩增、优势条带切胶、克隆测序等分析不同加工年份宣威火腿表面及内部的真菌群落结构及多样性,为进一步探讨宣威火腿品质提供理论依据。结果表明,Aspergillus pseudoglaucus(假灰绿曲霉)、Phialosimplex caninus、Aspergillus penicillioides(帚状曲霉)、Yamadazyma triangularis、Wallemia sebi、Candida glucosophila等是宣威火腿中的主要真菌,其中假灰绿曲霉是宣威火腿表面和内部的优势菌种。多样性分析表明,加工3年的宣威火腿表面真菌群落多样性最高,加工2年火腿表面真菌群落多样性最低。加工2年火腿内部真菌群落多样性最高,加工3年火腿内部真菌群落多样性最低。In this study,Xuanwei ham from different processing years(1,2 and 3 years)was used as the object.The polymerase chain reaction-denaturing gradient gel electrophoresis(PCR-DGGE)technology was used.The structure and diversity of fungal communities on the surface and inside of Xuanwei ham in different processing years were analyzed by PCR amplification,dominant band cutting,clone sequencing and so on,providing theoretical basis for further discussion of Xuanwei ham quality.The results showed that the main fungi in Xuanwei ham were Aspergillus pseudoglaucus,Physiosimplex caninus,Aspergillus penicillioides,Yamadazyma triangularis,Wallemia sebi,Candida glucosophila and so on.Among them,Aspergillus pseudogriseus was the dominant species on both the surface and the inside of Xuanwei ham.The diversity analysis showed that the fungi community on the surface of Xuanwei ham processed for 3 years was the highest,and the fungi community on the surface of ham processed for 2 years was the lowest.The fungi community diversity in ham was the highest after 2 years of processing,and the lowest after 3 years of processing.

关 键 词：PCR-DGGE 宣威火腿 真菌 多样性 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]