PCR-DGGE法分析酸菜中酵母菌微生物的多样性

Analysis of Microbial Diversity of Yeast in Pickled Chinese Cabbage by PCR-DGGE Method

为了探究酸菜中酵母菌的多样性,该实验选取市面上的4种酸菜为研究对象。方法:采用基于PCR技术的非培养方法,通过DGGE电泳技术分离混合的26SrDNA;采用Quantity One软件分析酵母菌的丰富度、均匀度及物种多样性。结果:实验共检测出7种酵母菌Uncultured Kazachstania,Candida humilis,Issatchenkia occidentalis,Pichia occidentalis,Issatchenkia terricola,Saturnispora mendoncae,Saccharomyces cerevisiae。其中Candida humilis是广乐牌泡酸菜(SA)和白菜酸菜(SD)共有的菌种;Issatchenkia occidentalis和Pichia occidentalis是松源牌酸菜(SB)和青菜酸菜(SC)共有的菌种;Uncultured Kazachstania是SA特有的菌种;Saturnispora mendoncae是SC特有的菌种;Saturnispora mendoncae和Saccharomyces cerevisiae是SD特有的菌种。不同酸菜中酵母菌种类、含量不同。青菜酸菜中酵母菌含量最为丰富,酵母菌群落稳定。

In order to explore the yeast diversity in pickled Chinese cabbage,select four kinds of pickled Chinese cabbage on the market as the research object in this experiment.Method:The non-culture method based on PCR technology is used to separate the mixture of 26S rDNA by DGGE electrophoresis technology;One Quantity software is used to analyze the richness,evenness and species diversity of yeast.Results:Seven kinds of yeast such as Uncultured Kazachstania,Candida humilis,Issatchenkia occidentalis,Pichia occidentalis,Issatchenkia terricola,Saturnispora mendoncae,Saccharomyces cerevisiae are detected in the experiment.The Candida humilis is the common strain of Guangle brand pickled Chinese cabbage(SA)and pickled cabbage(SD):Issatchenkia occidentalis,Pichia occidental are the common strains of Songyuan brand pickled Chinese cabbage(SB)and pickled vegetables(SC);Uncultured Kazachstania is a unique strain of SA;Saturnispora mendoncae is a unique strain of SC;Saturnispora mendoncae and Saccharomyces cerevisiae are the unique strains of SD.The species and content of yeast in different pickled Chinese cabbage are different.The content of yeast is the most abundant in pickled vegetables and the yeast community is stable.