AFLP技术对发酵酸面团中乳酸菌多态性的研究

Polymorphism of Lactobacillus Strains from Sourdough by AFLP Methods

乳酸菌是酸面团发酵的主要细菌,它对面团的质量、营养有非常重要的作用,利用AFLP技术对分离自酸面团中的20株乳酸菌进行了研究,以期了解其中乳酸菌的多态性及其分型。研究优化并确定了AFLP技术的各种实验条件,然后利用该技术对乳酸菌的多态性进行了研究,并采用聚类分析软件ProBiosys 1.0对实验结果进行了分析。

Lactic acid bacteria （LAB） are main bacteria sourdough fermentation and play an important role to the quality of the dough and its nutrition, Polymorphism of 20 LactobaciUus strains isolated from sourdough samples used for steamed bread in China was studied using AFLP technique in order to understand their polymorphlsm and types. Various experimental conditions of AFLP technique were studied and optimized and confirmed. Then polymorphism of the LAB was studied with the technique, And the results of the study were analyzed using ProBiosys 1.0 software of duster-analysis.