基于PCR-DGGE分析宣威火腿的细菌群落结构  

Analysis of Bacterial Community Structure of Xuanwei Ham Based on 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 Ying-ling;LIU Shu-yun;WANG Gui-ying;PU Yue-hong;GE Chang-rong;LIAO Guo-zhou(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,Yunnan,China;Livestock Product Processing Engineering and Technology Research Center of Yunnan Province,Yunnan Agricultural University,Kunming 650201,Yunnan,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：《食品研究与开发》2020年第23期192-198,共7页Food Research and Development

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：以不同加工年份(1年、2年和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 electrophorsis,PCR-DGGE)技术,通过PCR扩增、优势条带切胶、克隆测序等研究不同加工年份宣威火腿表面及内部的细菌群落结构及多样性,为进一步研究宣威火腿品质提供理论依据。结果表明:马胃葡萄球菌、木糖葡萄球菌、表皮葡萄球菌、戊糖葡萄球菌等葡萄球菌属以及嗜盐四联球菌、变异微球菌等是宣威火腿中的主要细菌,其中葡萄球菌属和嗜盐四联球菌分别为宣威火腿中的优势菌属与优势菌种;宣威火腿中还检测出了未培养细菌。多样性分析表明,加工3年的宣威火腿表面细菌群落多样性最高,加工1年火腿表面细菌群落多样性最低。加工3年火腿内部细菌群落多样性最高,加工2年火腿内部细菌群落多样性最低。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.Analyze the structure and diversity of bacterial communities on the surface and inside of Xuanwei ham in different processing years by PCR amplification,dominant band cutting,clone sequencing and so on,provided theoretical basis for further research of Xuanwei ham quality.The research results showed that:Staphylococcus equorum,Staphylococcus xylosus,Staphylococcus epidermidis,Staphylococcus pentosaceus and other staphylococci,as well as Tetragenococcus halophilus,Microccccus varians,etc.were the main bacteria in Xuanwei ham,of which staphylococcus and Tetragenococcus halophilus were the dominant bacteria and dominant species in Xuanwei ham.In addition,uncultured bacterium was also detected in Xuanwei ham.The diversity analysis showed that the bacterial community on the surface of Xuanwei ham was the highest in processing for 3 years,and the bacterial community on the surface of ham was the lowest in processing for 1 year.The bacterial community diversity in the ham was the highest in the 3 years of processing,and the bacterial community diversity in the ham was the lowest in the 2 years of processing.

关 键 词：聚合酶链式反应-变性梯度凝胶电泳(PCR-DGGE) 宣威火腿 细菌 相似性 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]