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| 利用PCR-DGGE技术筛选分离海南黄帝椒产品微生物 | |
| 引用本文： | 李汉文,诸葛斌,方慧英,孙进,龚星慧,诸葛健.利用PCR-DGGE技术筛选分离海南黄帝椒产品微生物[J].食品与发酵工业,2012,38(3):38-42. |
| 作者姓名： | 李汉文 诸葛斌 方慧英 孙进 龚星慧 诸葛健 |
| 作者单位： | 1. 江南大学工业生物技术教育部重点实验室,江苏无锡,214122 2. 江南大学食品科学与技术国家重点实验室,江苏无锡,214122 3. 江南大学生物工程学院工业微生物研究中心,江苏无锡,214122 4. 浙江正味食品有限公司,浙江义乌,322000 |
| 基金项目： | 义乌市科技财政补助基金项目 |
| 摘 要： | 黄帝椒是海南特产高辣度辣椒。该研究以黄帝椒产品为原料,采用聚合酶链式反应-变性梯度凝胶电泳(PCR-DGGE)技术分析了其微生物种群关系,并结合传统平板筛选法进行菌种分离及鉴定,获得了海南特辣黄帝椒产品优势微生物。研究结果显示,海南黄帝椒产品平板筛选分离到了Pseudomonas stutzeri,Lactobacillus plantarum,Lactobacillus brevis等可培养的菌株;DGGE图谱中检测到了6个条带,其中,乳酸菌占总菌数的65%,处于最优势地位,假单胞菌占总菌数的16%,处于次要地位。该研究也首次提及了不同的微生物对黄帝椒产品的颜色、脆性的影响。 |
| 关 键 词： | 黄帝椒 PCR DGGE 微生物 |
Isolation,Identification of Fermentation Microorganism in Capsicum chinense Based on PCR-DGGE |
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| Li Han-wen,Zhu Ge-bin,Fang Hui-ying,Sun Jin, Gong Xing-hui,Zhu Ge-Jian.Isolation,Identification of Fermentation Microorganism in Capsicum chinense Based on PCR-DGGE[J].Food and Fermentation Industries,2012,38(3):38-42. | |
| Authors: | Li Han-wen Zhu Ge-bin Fang Hui-ying Sun Jin Gong Xing-hui Zhu Ge-Jian |
| Affiliation: | 1(The Key Laboratory of Industrial Biotechnology,Ministry of Education, Jiangnan University,Wuxi 214122,China) 2(State Key Laboratory of Food Science and Technology of China, Jiangnan University,Wuxi 214122,China) 3(Research Center of Industrial Microorganisms,School of Biotechnology, Jiangnan University,Wuxi 214122,China) 4(Zhejiang Zhengwei Food Co.,Ltd.,Yiwu 322000,China) |
| Abstract: | Capsicum chinense is a high pungency capsicum fruit specially produced in Hainan Province.A molecular biology method based on polymerase chain reaction(PCR) and denaturing gradient gel electrophoresis(DGGE) was developed to investigate bacterial community of Capsicum chinense,and the traditional isolation method was combined to acquire dominant microorganisms of Capsicum chinense.The results showed that Pseudomonas stutzeri,Lactobacillus plantarum,Lactobacillus brevis,which can be cultured,were screened in Capsicum chinense by traditional isolation method.The six bands'16S rDNA gene sequences were detected in Capsicum chinense by PCR-DGGE,among which Lactobacillus sp.was in a dominant position which is 65% of the total microorganisms.And Pseudomonas stutzeri is in a secondary position which is 16% of the total microorganisms.The browning and the softened coursed by microorganism is reported in Capsicum chinense for the first time. |
| Keywords: | Capsicum chinense PCR DGGE microorganism |
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