| 恩施地区腊肠的细菌多样性 |
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| 引用本文： | 邓风,王玉荣,尚雪娇,折米娜,葛东颖,赵慧君,郭壮. 恩施地区腊肠的细菌多样性[J]. 肉类研究, 2018, 32(9): 18. DOI: 10.7506/rlyj1001-8123-201809004 |
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| 作者姓名： | 邓风 王玉荣 尚雪娇 折米娜 葛东颖 赵慧君 郭壮 |
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| 作者单位： | 1.湖北文理学院食品科学技术学院，鄂西北传统发酵食品研究所，湖北 襄阳 441053；2.恩施市公共检验检测中心，湖北 恩施 445000 |
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| 基金项目： | 湖北省自然科学基金项目（2016CFB527）；湖北文理学院食品新型工业化学科群建设项目（2018）；湖北文理学院机电汽车学科群项目（2018） |
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| 摘 要： | 为解析恩施地区腊肠中细菌的多样性，采用聚合酶链式反应-变性梯度凝胶电泳（polymerase chain reaction-denaturing gradient gel electrophoresis，PCR-DGGE）和MiSeq高通量测序技术相结合的方法对采集自该地区的5 个腊肠样品中的细菌进行测定。结果表明：恩施腊肠样品中含有大量的共有细菌类群，其优势细菌主要隶属于硬壁菌门（Firmicutes）和变形菌门（Proteobacteria），二者的平均相对含量分别为57.01%和30.43%；优势细菌属中平均相对含量最高的为环丝菌属（Brochothrix）。
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| 关 键 词： | 恩施地区腊肠 细菌 变性梯度凝胶电泳 MiSeq高通量测序技术 |
Bacterial Diversity of Sausages in Enshi of Hubei Province |
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| DENG Feng,WANG Yurong,SHANG Xuejiao,SHE Mina,GE Dongying,ZHAO Huijun,GUO Zhuang. Bacterial Diversity of Sausages in Enshi of Hubei Province[J]. Meat Research, 2018, 32(9): 18. DOI: 10.7506/rlyj1001-8123-201809004 |
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| Authors: | DENG Feng WANG Yurong SHANG Xuejiao SHE Mina GE Dongying ZHAO Huijun GUO Zhuang |
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| Affiliation: | 1.Northwest Hubei Research Institute of Traditional Fermented Food, College of Food Science and Technology, Hubei University of Arts and Science, Xiangyang 441053, China; 2.Enshi Public Inspection and Testing Center, Enshi 445000, China |
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| Abstract: | In order to analyze the bacterial diversity of sausages in Enshi, Hubei province, polymerase chain reactiondenaturing gradient gel electrophoresis (PCR-DGGE) and MiSeq high-throughput sequencing (HTS) were used to determine the bacteria in 5 sausage samples collected from the area. The results showed that a large number of bacterial species were identified in all sausage samples. The dominant bacteria mostly belonged to the phyla of Firmicutes and Proteobacteria, and their average relative content was 57.01% and 30.43% respectively. Brochothrix was most abundant among the dominant bacteria. |
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| Keywords: | sausages in Enshi bacteria denaturing gradient gel electrophoresis MiSeq high-throughput sequencing technology |
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