摘要
以四川家庭制作泡菜为研究对象,通过聚合酶链式反应和变性梯度凝胶电泳结合(PCR-DGGE)指纹图谱技术分析样品中微生物群落结构,对典型条带进行系列分析,并构建系统发育进化树。结果表明:四川家庭制作泡菜中的细菌种类比较丰富,真菌在泡菜中存在相对较少。细菌中乳杆菌属(Lactobacillus)是优势种群,非培养细菌(uncultured bacteria)是次优势种群,分别占总数的56%和32%,其中植物乳杆菌(Lactobacillus plantarum)在泡菜发酵中发挥着重要的作用;主要真菌为(Meyerozyma guilliermondii)和奥默柯达酵母(Kodamaea ohmeri)的近缘种。
The microbial diversity of 20 homemade pickles in Sichuan region was analyzed by PCR-DGGE. Meanwhile, representative stripes were selected to be sequenced for construction of a phylogentic tree based on their sequences. The results revealed abundant bacteria species but a few fungi in the pickles. The genus Lactobacillus was the dominant populations while uncultured bacteria were sub-dominant populations, which accounted for 56% and 32% of the total bacteria species, respectively. Lactobacillus plantarum played an important role in pickle fermentation. The closely related species ofMeyerozyma guilliermondii and Kodamaea ohmeri were the predominant fungi in Sichuan homemade pickles.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第12期129-134,共6页
Food Science
基金
国家自然科学基金面上项目(31171726)
四川省科技支撑计划项目(2010NZ0045)
关键词
聚合酶链式反应和变性梯度凝胶电泳
泡菜
微生物多样性
细菌
真菌
polymerase chain reaction-denatured gradient gelel ectrophoresis（PCR）-DGGE
pickle
microbial diversity
bacteria
fungi
