PCR-DGGE分析多种盐渍蔬菜细菌菌群结构PCR-DGGE Analysis of Bacteria Community in Salted Vegetables
尹礼国,马双艳,李华兰,张其圣,陈功,吴正云,张文学,高煜然,魏劲松
摘要(Abstract)：
盐渍是一种重要的蔬菜加工方法,盐渍过程中的微生物菌群结构与产品风味、品质有着十分重要的关系。通过PCR-DGGE对细菌菌群结构分析表明,盐渍蔬菜与腌渍汁菌群结构、不同品种的盐渍蔬菜的菌群结构之间有较大差异,同一盐渍蔬菜与腌渍汁具有相同的优势条带。通过测序表明:盐渍10个月的盐渍豇豆的腌渍汁的主要细菌与发酵乳杆菌(Lactobacillus fermentum),Lactobacillus versmoldensis,Lactobacillus oryzae,Lactobacillus paraplantarum,Lactobacillus acidifarinae相似度最高。PCR-DGGE技术准确、高效,能较好地检测到盐渍蔬菜的细菌菌群结构相似性。
关键词(KeyWords)： 变性梯度凝胶电泳(DGGE);盐渍蔬菜;乳杆菌属;细菌群落结构
基金项目(Foundation):
作者(Author): 尹礼国,马双艳,李华兰,张其圣,陈功,吴正云,张文学,高煜然,魏劲松
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