| 酸菜水中细菌多样性研究 |
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| 引用本文： | 折米娜,望诗琪,赵慧君,郭壮,廖华,张振东. 酸菜水中细菌多样性研究[J]. 中国调味品, 2019, 0(1): 26-31 |
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| 作者姓名： | 折米娜 望诗琪 赵慧君 郭壮 廖华 张振东 |
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| 作者单位： | 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;恩施市公共检验检测中心;恩施市农业局 |
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| 基金项目： | 湖北文理学院2018年度学科开放基金项目(XK2018010);湖北文理学院食品新型工业化学科群建设项目(20180202) |
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| 摘 要： | 以恩施地区酸菜水为研究对象,使用Miseq高通量测序技术与聚合酶链式反应-变性梯度凝胶电泳技术(PCR-DGGE)相结合的手段对样品中的微生物多样性和群落结构进行解析,同时利用纯培养的方法进行乳酸菌的分离鉴定。结果表明:酸菜水中的细菌种类较为丰富,其中隶属于硬壁菌门(Firmicutes)的乳杆菌属(Lactobacillus)为优势属,其相对含量达76.25%。通过PCR-DGGE技术与纯培养方法发现,酸菜水中的优势乳酸菌为植物乳杆菌(Lactobacillus plantarum)。
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| 关 键 词： | 酸菜水 Miseq高通量测序 PCR-DGGE 微生物多样性 |
Study on Bacteria Diversity of Fermented Cabbage |
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| SHE Mi-na,WANG Shi-qi,ZHAO Hui-jun,GUO Zhuang,LIAO Hua,ZHANG Zhen-dong. Study on Bacteria Diversity of Fermented Cabbage[J]. China Condiment, 2019, 0(1): 26-31 |
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| Authors: | SHE Mi-na WANG Shi-qi ZHAO Hui-jun GUO Zhuang LIAO Hua ZHANG Zhen-dong |
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| Affiliation: | (Northwest Hubei Research Institute of Traditional Fermented Food, School of Food Scienceand Technology, Hubei University of Arts and Science, Xiangyang 441053, China;Enshi Public Inspection and Testing Center, Enshi 445000, China;Enshi Agricultural Bureau, Enshi 445000, China) |
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| Abstract: | The microbial diversity and community structure of fermented cabbage in Enshi are analyzed by Miseq high throughput sequencing and Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis technologies,meanwhile, the isolation and identification of lactic acid bacteria are conducted by pure culture method. The results show that the bacterial species are abundant in fermented cabbage, and the Lactobacillus of Firmicutes is the dominant genus with relative abundant of 76.25%. By means of PCR-DGGE technique and pure culture method, it indicates that Lactobacillus plantarum is the dominant lactic acid bacteria of fermented cabbage. |
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| Keywords: | fermented cabbage Miseq high throughput sequencing polymerase chain reaction and denaturing gradient gel electrophoresis microbial diversity |
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