PCR-DGGE技术检测速冻饺子馅料中微生物区系

Preliminary Study on Microbiological Flora of Frozen Pork Filling by PCR-DGGE

以速冻饺子为研究对象,对速冻饺子冻前的微生物多样性进行研究分析,为速冻饺子馅料的存放期限及防腐技术提供参考,避免后期出现卫生问题。利用传统分离培养的方法,对饺子肉馅中的细菌进行分离,得到30株纯菌株。通过菌株形态学鉴定、基因组DNA提取、聚合酶链式反应(polymerase chain reaction,PCR)扩增及16S rDNA测序及序列比对分析来鉴定菌株的属种、构建种群结构进化树。结果表明:30株纯菌株中有14个属,22个种,优势菌分布在γ-变形菌纲中的假单胞菌属。

Taking the frozen dumplings as the research object,the microbial diversity of frozen dumplings before freezing was studied.And it could provide reference for the storage period and anti-corrosion technology of quick-frozen dumplings to avoid the health problems in the later stage.The bacteria in the dumpling meat were separated by a traditional separation and culture method to obtain 30 strains.The morphological identification,genomic DNA extraction,polymerase chain reaction(PCR)amplification,16S rDNA sequencing and sequence alignment analysis were used to identify the genus of these strains and construct the population structure evolution tree. The results showed that there were 14 genera and 22 species in 30 strains, and the dominant bacteria were distributed in the genus Pseudomonas in the γ-Proteobacteria.