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PCR-DGGE分析木瓜酵素自然发酵过程中微生物的多样性
引用本文:杜丽平,刘艳,焦媛媛,马立娟,肖冬光,管于平.PCR-DGGE分析木瓜酵素自然发酵过程中微生物的多样性[J].现代食品科技,2017,33(8):80-87.
作者姓名:杜丽平  刘艳  焦媛媛  马立娟  肖冬光  管于平
作者单位:(1.工业发酵微生物教育部重点实验室,天津市工业微生物重点实验室,天津科技大学生物工程学院,天津 300457),(1.工业发酵微生物教育部重点实验室,天津市工业微生物重点实验室,天津科技大学生物工程学院,天津 300457),(1.工业发酵微生物教育部重点实验室,天津市工业微生物重点实验室,天津科技大学生物工程学院,天津 300457),(1.工业发酵微生物教育部重点实验室,天津市工业微生物重点实验室,天津科技大学生物工程学院,天津 300457),(1.工业发酵微生物教育部重点实验室,天津市工业微生物重点实验室,天津科技大学生物工程学院,天津 300457),(2.天津益丽康生物科技有限公司,天津 300300)
基金项目:天津市技术创新引导专项优秀科技特派员项目(16JCTPJC45900)
摘    要:为探究木瓜酵素自然发酵过程中的微生物多样性及变化规律,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)技术分析木瓜酵素自然发酵过程中细菌和酵母的多样性及变化规律。结果表明,木瓜酵素自然发酵过程中主要细菌有植物乳杆菌(Lactobacillus plantarum)、假肠膜明串珠菌(Leuconostoc pseudomesenteroides)、类肠膜魏斯氏菌(Weissella paramesenteroides)及不可培养的丙酸菌(Uncultured Propionibacterium sp.),其中植物乳杆菌为主要优势细菌;主要酵母有:酿酒酵母(Saccharomyces cerevisiae)、假丝酵母(Candida xestobii、Candida intermedia)、毕赤酵母(Pichia guilliermondii、Komagataella phaffii、Pichia punctispora、Pichia galeiformis)、棒孢酵母(Clavispora sp.)及Cyberlindnera fabianii,其中酿酒酵母和毕赤酵母为主要优势酵母;Lac plantarum、Pic galeiformis分别与Uncultured Propionibacterium sp.、Cyb fabianii之间的亲缘性较高,与其他菌之间的亲缘性较小。木瓜酵素自然发酵过程中菌群交替生长,有一定的亲缘性,菌落结构变化较小,分布较为均匀,这为进一步的研究提供理论基础。

关 键 词:木瓜酵素  发酵  变性梯度凝胶电泳  细菌  酵母
收稿时间:2017/1/15 0:00:00

Polymerase Chain Reaction-denaturing Gradient Gel Electrophoresis Analysis of Microbial Diversity of Papaya Enzyme Preparation During Natural Fermentation
DU Li-ping,LIU Yan,JIAO Yuan-yuan,MA Li-juan,XIAO Dong-guang and GUAN Yu-ping.Polymerase Chain Reaction-denaturing Gradient Gel Electrophoresis Analysis of Microbial Diversity of Papaya Enzyme Preparation During Natural Fermentation[J].Modern Food Science & Technology,2017,33(8):80-87.
Authors:DU Li-ping  LIU Yan  JIAO Yuan-yuan  MA Li-juan  XIAO Dong-guang and GUAN Yu-ping
Affiliation:(1.Key Laboratory of Industry Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industry Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China),(1.Key Laboratory of Industry Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industry Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China),(1.Key Laboratory of Industry Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industry Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China),(1.Key Laboratory of Industry Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industry Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China),(1.Key Laboratory of Industry Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industry Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China) and (2.Tianjin YiLiKang Biological Technology Co., Ltd, Tianjin 300300, China)
Abstract:In order to investigate the microbial diversity in a papaya enzyme preparation during the natural fermentation process, polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) was used to analyze the diversity and the pattern of changes of bacteria and yeast during natural fermentation. The results indicated that the main bacterial species were Lactobacillus plantarum, Leuconostoc pseudomesenteroides, Weissella paramesenteroides, and uncultured Propionibacterium sp.; the dominant bacterium was Lactobacillus plantarum. The main yeast species were Saccharomyces cerevisiae, Candida xestobii, Candida intermedia, Pichia guilliermondii, Komagataella phaffii, Pichia punctispora, Pichia galeiformis, Clavispora sp., and Cyberlindnera fabianii. The dominant yeast species were Saccharomyces cerevisiae and Pichia guilliermondii. Moreover, Lactobacillus plantarum and Pichia galeiformis shared a high affinity with uncultured Propionibacterium sp. and Cyberlindnera fabianii, respectively, and a low affinity with other microorganisms. During natural fermentation, the microflora populations exhibited alternating growth patterns and showed a certain affinity; the colony structure changed slightly with uniform distribution.
Keywords:papaya enzyme preparation  fermentation  polymerase chain reaction-denaturing gradient gel electrophoresis  bacteria  yeast
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