尹礼国,马伟玲,李文芳,魏劲松,张其圣,罗青春,陈功,吴正云,张文学

• 1:宜宾学院生命科学与食品工程学院
• 2:四川大学轻纺与食品学院
• 3:宜宾学院固态发酵资源利用四川省重点实验室
• 4:四川省食品发酵工业研究设计院

摘要(Abstract)：

采用变性梯度凝胶电泳技术(denatured gradient gel electrophoresis,DGGE)对不同盐渍白萝卜样品的真菌菌群结构分析表明,Candida lactis-condensi、Candida versatilis、膜醭毕赤酵母(Pichia membranifaciens)、汉逊德巴氏酵母菌(Debaryomyces hansenii)为盐渍萝卜的优势菌。通过传统分离培养技术从样品中分离到17株酵母菌,通过分子生物学鉴定为Pichia sp.、膜醭毕赤酵母(Pichia membranefaciens)、德巴利酵母属(Debaryomyces sp.)。传统分离培养技术未分离到Candida lactis-condensi,Candida versatilis。DGGE技术能够快速高效、直观地反映盐渍白萝卜的菌群结构,结果合理。

关键词(KeyWords)： 变性梯度凝胶电泳(DGGE);盐渍白萝卜;酵母菌;真菌群落结构

Abstract:

Keywords:

基金项目(Foundation): “十二五”国家科技支撑项目(2012BAD31B04);; “十二五”四川省科技支撑项目(2012NZ0002);; 四川省教育厅重点项目(09ZC050);; 发酵资源与应用四川省高校重点实验室开放基金项目(2009KFJ003);; 宜宾学院科研项目(2013YY001)

作者(Author): 尹礼国,马伟玲,李文芳,魏劲松,张其圣,罗青春,陈功,吴正云,张文学

参考文献(References)：

• [1]Ranjard L,Poly F,Nazaret S.Monitoring complex bacterial communities using culture-independent molecular techniques:application to soil environment[J].Research in Microbiology,2000,151(3):167-177.
• [2]Muyzer G,Wall E,Uitterlinden A.Profiling of complex microbial populations by denaturing gradient gel electrophoresis analysis of polymerase chain reactionamplified genes coding for 16SrRNA[J].Applied and Environmental Microbiology,1993,59(3):695-700.
• [3]Ampe F,Omar N,Moizan C,et al.Polyphasic study of the spatial distribution of microorganisms in Mexican pozol,a fermented maize dough,demonstrates the need for cultivation-independent methods to investigate traditional fermentations[J].Applied and Environmental Microbiology,1999,65(12):5464-5473.
• [4]Temmerma R,Scheirlinck I,Huys G,et al.Cultureindependent analysis of probiotic products by denaturing gradient gel electrophoresis[J].Applied and Environmental Microbiology,2003,69(1):220-226.
• [5]Omar N B,Ampe F.Microbial community dynamics during production of the Mexican fermented maize dough pozol[J].Applied and Environmental Microbiology,2000,66(9):3664-3673.
• [6]Christiane B M,Walter P H,Christian H.Identification and population dynamics of yeasts in sourdough fermentation processes by PCR-denaturing gradient gel electrophoresis[J].Applied and Environmental Microbiology,2003,69:7453-7461.
• [7]Randazzo C L,Torriani S,Akkermans A D,et al.Diversity,dynamics and activity of bacterial communities during production of an artisanal Sicilian cheese as evaluated by16S rRNA analysis[J].Applied and Environmental Microbiology,2002,68(4):1882-1892.
• [8]Leite A,Mayo B,Rachid C,et al.Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis[J].Food Microbiology,2012,31:215-221.
• [9]Jany J L,Barbier G.Culture-independent methods for identifying microbial communities in cheese[J].Food Microbiology,2008,25(7):839-848.
• [10]Gonzlez-arenzana L,López R,Santamaría P,et al.Dynamics of lactic acid bacteria populations in Rioja wines by PCR-DGGE,comparison with culture-dependent methods[J].Applied Microbial Biotechnology,2013,97:6931-6941.
• [11]AndorrI,Landi S,Mas A,et al.Effect of fermentation temperature one microbial population evolution using culture-independent and dependent techniques[J].International Food Research,2010,43:773-779.
• [12]Isabel L,Fernanda R L,Luca C,et al.Design and evaluation of PCR primers for analysis of bacterial populations in wine by denaturing gradient gel electrophoresis[J].Applied and Environmental Microbiology,2003,69(11):6801-6807.
• [13]Delgado S,Rachid C,Fernandez E,et al.Diversity of thermophilic bacteria in raw,pasteurized and selectivelycultured milk,as assessed by culturing,PCR-DGGE and pyrosequencing[J].Food Microbiology,2013,36:103-111.
• [14]Tu R,Wu H,Lock Y,et al.Evaluation of microbial dynamics during the ripening of a traditional Taiwanese naturally fermented ham[J].Food Microbiology,2010,27:460-467.
• [15]Haruta S,Ueno S,Egawa I,et al.Succession of bacterial and fungal communities during a traditional pot fermentation of rice vinegar assessed by PCR-mediated denaturing gradient gel electrophoresis[J].International Journal of Food Microbiology,2006,109(1-2):79-87.
• [16]Lee J S,Heo G Y,Lee J W.Analysis of kimchi microflora using denaturing gradient gel electrophoresis[J].International Journal of food microbiology,2005,102:143-150.
• [17]Chang H W,Kim K H,Nam Y D.Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis[J].International Journal of Food Microbiology,2008,126:159-166.
• [18]张先琴,张小平,敖晓琳,等.PCR-DGGE分析四川地区家庭制作泡菜中微生物多样性[J]食品科学,2013,34(12):129-134.
• [19]施思,张文学,邓宇,等.用DGGE技术构建白酒酿造微生物指纹图谱的初步研究[J].中国酿造,2010,29(1):118-120.
• [20]李家民,邹永芳,王海英,等.DGGE法初步解析浓香型白酒糟醅微生物群落结构[J].酿酒科技,2013(2):34-37.
• [21]高亦豹,王海燕,徐岩.利用PCR-DGGE未培养技术对中国白酒高温和中温大曲细菌群落结构的分析[J].微生物学通报,2010,37(7):999-1004.
• [22]王海英,张文学,施思,等.水井坊窖底泥微生物群落结构的DGGE分析[J].中国酿造,2012,31(2):38-41.
• [23]刘芳,王道营,徐为民,等.应用PCR-DGGE指纹图谱技术分析盐水鸭贮藏过程中的细菌多样性[J].南京农业大学学报,2011,34(2):135-138.
• [24]Thanh V N,Mai L T,Tuan D A.Microbial diversity of traditional Vietnamese alcohol fermentation starters(banh men)as determined by PCR-mediated DGGE[J].International Journal of Food Microbiology,2008,128:268-273.
• [25]Solieri L,Giudici P.Yeasts associated to traditional balsamic vinegar:ecological and technological features[J].International Journal of Food Microbiology,2008,125(1):36-45.
• [26]李从虎,郑佳,谢菲,等.基于沪酿1.08及Candia versatilis SZ-1的共培技术强化郫县豆瓣瓣醅发酵的研究[J].中国调味品,2010,35(3):66-70.