| 发酵肉制品总微生物RAPD扩增条件的优化 |
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| 引用本文： | 秦丹,杨勇,周小平,程燕. 发酵肉制品总微生物RAPD扩增条件的优化[J]. 中国酿造, 2011, 0(6) |
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| 作者姓名： | 秦丹 杨勇 周小平 程燕 |
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| 作者单位： | 四川农业大学食品学院,四川雅安,625014 |
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| 摘 要： | 以改进的氯化苄法抽提发酵肉制品总微生物DNA,进行随机扩增多态DNA(random amplifiedpolymorphicDNA,RAPD)分析.采用单因子梯度试验法对影响发酵肉制品微生物RAPD反应的反应体系、Mg2+浓度、dNTPs浓度、引物浓度、TaqDNA聚合酶的用量及DNA模板浓度进行了筛选.结果表明,发酵肉制品微生物RAPD扩增条件为25μLPCR反应体积中,2.5mmol/LMgCl2,0.15mmol/LdNTPs,15pmol引物,50ng模板DNA,1.0U Taq DNA聚合酶.
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| 关 键 词： | 发酵肉制品 总微生物 随机扩增多态DNA PCR反应体系优化 |
Optimization of RAPD conditions for total microbes in fermented meat |
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| QIN Dan,YANG Yong,ZHOU Xiaoping,CHENG Yan. Optimization of RAPD conditions for total microbes in fermented meat[J]. China Brewing, 2011, 0(6) |
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| Authors: | QIN Dan YANG Yong ZHOU Xiaoping CHENG Yan |
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| Affiliation: | QIN Dan,YANG Yong,ZHOU Xiaoping,CHENG Yan(College of Food Science,Sichuan Agricultural University,Yaan 625014,China) |
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| Abstract: | The total microbial DNA was extracted by the improved benzyl chloride method from fermented meat and was analyzed by random amplified polymorphic DNA(RAPD) markers.The influence of the concentration of Mg2+,dNTPs,primer,Taq DNA polymerase and the templates on RAPD-PCR reaction system were investigated by single-factor gradient test method.The optimal conditions were as follows: MgCl2 concentration 2.5mmol/L,dNTPs concentration 0.15mmol/L,primer concentration 15pmol,DNA template 50ng and Taq DNA polymerase 1... |
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| Keywords: | fermented meat total microbe RAPD optimization of PCR reaction system |
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