| 传统培养结合分子生物学法分析传统发酵食品中乳酸菌的多样性 |
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| 引用本文： | 林莹,代道芳,辛志平,刘婷,查春月.传统培养结合分子生物学法分析传统发酵食品中乳酸菌的多样性[J].中国酿造,2011(2). |
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| 作者姓名： | 林莹 代道芳 辛志平 刘婷 查春月 |
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| 作者单位： | 广西大学轻工与食品工程学院,广西,南宁,530004 |
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| 摘 要： | 利用传统分离培养法和基于PCR-DGGE的分子生物学方法来分析酸菜和酸奶等广西特色传统发酵食品中乳酸菌的多样性.结果显示,用传统分离培养结合分子生物学方法共获得7个属的乳酸菌,其中乳杆菌属是主要优势菌群.传统分离法与分子生物学法法结合能够更有效的分析传统发酵食品中乳酸菌的多样性,获得更全面的信息.
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| 关 键 词： | 传统发酵食品 乳酸菌多样性 |
Diversity of lactic acid bacteria in traditional fermented food analyzed by conventional culture and molecular biology methods |
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| LIN Ying,DAI Daofang,XIN Zhiping,LIU Ting,ZHA Chunyue.Diversity of lactic acid bacteria in traditional fermented food analyzed by conventional culture and molecular biology methods[J].China Brewing,2011(2). |
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| Authors: | LIN Ying DAI Daofang XIN Zhiping LIU Ting ZHA Chunyue |
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| Affiliation: | LIN Ying,DAI Daofang,XIN Zhiping,LIU Ting,ZHA Chunyue(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China) |
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| Abstract: | The diversity of lactic acid bacteria in traditional fermented food was investigated by conventional culture and molecular biology methods(PCR-DGGE).7 genera of lactic acid bacteria were obtained by this combined method,in which lactobacillus was dominated genera.The results suggested that the combination of molecular method and traditional culture methods can be used to analyze the diversity of lactic acid bacteria. |
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| Keywords: | PCR-DGGE |
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