分子生物技术在果汁鉴伪中应用的研究现状

为探究传统发酵牦牛酸奶及奶酪中细菌群落结构的多样性，采用Illumina Miseq高通量测序对西藏林芝传统自然发酵牦牛酸奶（sn）和酪乳（nl）样品进行细菌群落结构分析。结果表明，酪乳和酸奶样品总计测得有效序列条数分别为（58 455±1 145）条和（57 068±1 263）条，共产生（63±2）个和（25±3）个操作分类单元（OTUs）。酪乳样品的α多样性指较高，具有较高的细菌群落多样性；酸奶和酪乳样品细菌的优势细菌门均为厚壁菌门（Firmicutes），其相对丰度分别为（99.80±3.47）%和（50.76±2.13）%；酸奶样品的优势菌属为乳杆菌属（Lactobacillus）（相对丰度为（74.32±1.23）%），酪乳样品的优势属为乳球菌属（Lactococcus）（相对丰度为（48.44±2.13）%）；酸奶和酪乳样品在属水平的热图分析表明两个样品的细菌群落结构具有差异性和相似性。

Research situation on application of molecular biotechnology in fruit juice identification

Fruit juice is very popular with the broad of people due to its high nutritional value and good taste, and has a huge market prospect, which makes all kinds of food enterprises put into the production of fruit juice. In order to improve the interests of enterprises, some enterprises regardless of the health and rights of consumers mixed false or low-cost raw materials to reduce production costs, which seriously disrupts the market order. In this paper, the methods of adulteration of fruit juice and the existing standard technology were described. Considering the advantages of modern biotechnology in the detection of raw materials and characteristic components of products, the application progress of molecular biological methods in fruit juice identification was summarized, including polymerase chain reaction (PCR), real-time fluorescent PCR, digital PCR (dPCR), loop-mediated isothermal amplification (LAMP) technology, deoxyribonucleic acid (DNA) barcode technology, metabonomic and so on, to provide a reference for the identification of fruit juice.