摘要
以不同发酵阶段的甘薯酸浆为研究对象,采用变性梯度凝胶电泳技术(denaturing gradient gel electrophoresis,DGGE)分析甘薯酸浆发酵过程中细菌的多样性。提取样品总DNA,聚合酶链式反应(polymerase chain reaction,PCR)扩增16S r DNA的高变区序列,再通过变性梯度凝胶电泳得到特异性条带并对其进行序列分析及比对。结果表明:甘薯酸浆自然发酵过程中,主要以厚壁菌门(Firmicutes)和变形菌门(Proteobacteria)的明串珠菌属(Leuconostoc)、不动杆菌属(Acinetobacter)、Reyranella属、泛菌属(Pantoea)、克罗诺杆菌属(Cronobacter)以及螺菌属(Spiriiium)的细菌为主;此外,还有拟杆菌门中黄杆菌属(Flavobacterium)以及蓝细菌中的色球藻属(Chroococci)的细菌参与其中。相似性分析结果表明,自然发酵甘薯酸浆中的菌群结构有很大相似性,其中最大相似度为88.5%,最小相似度为71.4%。
In the present study, changes in the bacteria composition of sweet potato sour liquid during the natural fermentation process were investigated by polymerase chain reaction-denaturing gradient gel electrophoresis（PCR-DGGE）. Total bacterial DNA was extracted from the samples, and the touch down PCR was applied to amplify the V3 region of 16 S r DNA for identification based on DGGE fingerprints. The specific gel bands were excised, then sequenced and analyzed by comparison with the Gen Bank database. Results showed that the representative bacteria during the fermentation process of sour liquid were identified as Leuconostoc, Acinetobacter, Reyranella, Pantoea, Cronobacter, Spiriiium which belong to Firmicutes and Proteobacteria, respectively. Flavobacterium belonging to the phylum Bacteroidetes and Chroococcibelonging to the phylum Cyanobacteria were also involved. The coefficient of similarity showed that the similarity of bacterial community in sweet potato sour liquid ranged from 88.5% to 71.4%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第7期99-103,共5页
Food Science
关键词
甘薯酸浆
变性梯度凝胶电泳
优势菌种
系统进化树
絮凝微生物
sweet potato sour liquid
denaturing gradient gel electrophoresis（DGGE）
dominant bacteria
phylogenetic tree
flocculent mi croorganisms
