鲍鱼贮藏过程中细菌的多样性

Bacterial diversity during the storage of abalone

为探索鲍鱼贮藏过程中细菌的多样性及变化,以鲍鱼样本中的细菌总DNA为模板,使用细菌的通用引物(27f和1 492r),采用聚合酶链式反应——限制性片段长度多样性(PCR-RFLP)方法分析冷藏(4℃)和常温(20℃)贮藏过程中细菌菌群多样性。结果表明,鲍鱼在4和20℃贮藏开始时的优势系统类群均为变形杆菌门。随着贮藏时间的延长,细菌的多样性总体均呈现下降趋势。在贮藏过程中,弧菌和弓形菌属有明显增加现象。在贮藏结束时,细菌的多样性略有不同,4℃贮藏18d的优势菌为梭杆菌(29%),20℃贮藏72h的优势菌为乳酸乳球菌(30%)。相比较于传统的培养方法,PCR-RFLP法能更加全面、准确地探究鲍鱼贮藏过程中的细菌菌群多样性。

Total DNA extracted from the abalone samples were used as the template to explore the characteristics of the bacterial diversity during the abalone stored.The method of polymerase chain reaction restriction fragment length polymorphism(PCR-RFLP)was employed to analyze bacterial diversity at 4 and 20℃ based on the bacterial universal primers of 27 fand 1 492 r.The results showed that the predominant system group of bacteria was Proteobacteria both at the initial of storage of 4 and20 ℃.Meanwhile,the bacterial diversity decreased gradually with the increasing of storage time.In the duration of storage,Vibrio and Arcobacter increased significantly.The primary bacterial groups were different at the end of the storage with Fusobacteriaceae(29%)at 4 ℃for 18 dand Lactococcus(30%)at 20℃for 72 h.Compared to the traditional method,PCR-RFLP is more comprehensive and accurate to exhibit the diversity of bacterial flora during the storage of abalone.