基于PCR-DGGE方法分析泡菜中乳酸菌群落结构

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英文篇名：Analysis of Community Structure of Lactic Acid Bacteria in Pickles Based on PCR-DGGE Method 作者：燕平梅 ; 宋敏丽 ; 乔宏萍 ; 赵文婧 ; 陈燕飞 英文作者：YAN Ping-mei;SONG Min-li;QIAO Hong-ping;ZHAO Wen-jing;CHEN Yan-fei;Department of Biology,Taiyuan Normal University;Green Industry Technology Innovation Strategic Alliance of Soil Disinfection and Activation; 关键词：泡菜 ; 乳酸菌 ; PCR-DGGE 英文关键词：pickles;;lactic acid bacteria;;PCR-DGGE 中文刊名：ZGTW 英文刊名：China Condiment 机构：太原师范学院生物系;土壤消毒活化绿色产业技术创新战略联盟; 出版日期：2019-05-10 出版单位：中国调味品 年：2019 期：v.44;No.483 基金：国家自然基金项目(31171743);; 山西省重点研发项目(201603D221008-1) 语种：中文; 页：ZGTW201905015 页数：4 CN：05 ISSN：23-1299/TS 分类号：68-71

摘要

为了探究泡菜中微生物的种类及其功能,实验以市售的两种泡菜为研究对象,采用生物化学技术测定泡菜中食盐和亚硝酸盐含量;以泡菜汤中微生物的基因组DNA为摸板,扩增16SrDNA的V7-V8区,采用PCR-DGGE技术分析这两种泡菜中乳酸菌的多样性,Quantity One软件分析图谱。泡菜P1的食盐浓度是P2的2.11倍;泡菜P1的食盐浓度是P2的2.35倍。泡菜P1检测到3个条带A,B,C,即有3种乳酸菌;泡菜P2检测到7个条带D,E,F,G,H,I,J,即有7种乳酸菌。泡菜P2中乳酸菌多样性指数(H)和丰富度指数(R)显著高于泡菜P1,均匀度指数(E)无显著差异。
        In order to explore the types and functions of microorganisms in pickles,the content of salt and nitrite in two kinds of pickles are determined by biochemical techniques.The V7-V8 region of16 SrDNA is amplified by genomic DNA of microorganisms in pickle soup,and the diversity of lactic acid bacteria in these two kinds of pickles is analyzed by PCR-DGGE.Quantity One software is used to analyze the map.The salt content of pickle P1 is 2.11 times higher than that of P2,and the salt content of pickle P1 is 2.35 times higher than that of P2.Three bands A,B,C are detected in pickle P1,and seven bands D,E,F,G,H,I,J are detected in pickle P2.The diversity index(H)and richness index(R)of lactic acid bacteria in pickle P2 are significantly higher than those in pickle P1,and the uniformity index(E)has no significant difference.

引文

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