摘要
DGGE指纹技术是通过核酸片段对微生物群落进行研究,已成为研究传统发酵食品微生物生态的重要技术手段之一。综述了DGGE在传统发酵食品微生物多样性、代谢活性分析以及群落动态监测等方面的应用,并对其在传统发酵食品质量监测、新微生物种类的分离等方面的应用进行了阐述。
DGGE （Denaturing gradient gel electrophoresis）can describe microbial communities based on partial sequences of nucleic acid, it is well-established molecular tools in the study of microbial ecology of traditional fermented food. Here, the application of this technique in microbial diversity analysis, metabolite activity evaluation and microbial community dynamics monitor were reviewed. The application of this technique in the evaluation of the quality of traditional fermented food, the isolation of new species from traditional fermented food were also reviewed.
出处
《食品研究与开发》
CAS
北大核心
2008年第5期167-171,共5页
Food Research and Development
