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当前位置: 首页 > 文章 > 基于PCR-DGGE分析不同品牌郫县豆瓣酱真菌多样性 食品科学 2017,38 (2) 104-108
Position: Home > Articles > Analysis of Fungal Diversity of Different Commercial Brands of Pixian Broad Bean Paste Using PCR-DGGE Method FOOD SCIENCE 2017,38 (2) 104-108

基于PCR-DGGE分析不同品牌郫县豆瓣酱真菌多样性

作  者：
朱永清;李治华;李华佳;王雪涛;董玲;黄巧莲
单  位：
四川省农业科学院农产品加工研究所
关键词：
郫县豆瓣;真菌;聚合酶链式反应-变性梯度凝胶电泳;多样性
摘  要：
以不同品牌的郫县豆瓣酱为研究对象,通过聚合酶链式反应-变性梯度凝胶电泳免培养技术分析样品中微生物真菌菌群结构,并对典型条带进行测序,构建系统发育进化树。结果表明:郫县豆瓣酱真菌菌群种类较丰富,不同品牌的郫县豆瓣酱真菌菌群既包含共有菌群又存在一定差异。假丝酵母(Candida sp.)、曲霉(Aspergillus)、鲁氏酵母(Zygosaccharomyces rouxii)、奥默柯达酵母菌(Kodamaea ohmeri)是优势种群,尤其是黄曲霉(Aspergillus flavus)共有10个条带,占整个测序条带32.25%,表明郫县豆瓣酱的生产应特别注意防控黄曲霉。
译  名：
Analysis of Fungal Diversity of Different Commercial Brands of Pixian Broad Bean Paste Using PCR-DGGE Method
作  者：
ZHU Yongqing;LI Zhihua;LI Huajia;WANG Xuetao;DONG Ling;HUANG Qiaolian;Institute of Agro-Products Processing Science and Technology,Sichuan Academy of Agricultural Sciences;
关键词：
broad bean paste;;fungi;;polymerase chain reaction-denatured gradient gel electrophoresis(PCR-DGGE);;diversity
摘  要：
In this study, the fungal diversity and community structures of 13 brands of Pixian broad bean paste were analyzed using polymerase chain reaction-denatured gradient gel electrophoresis(PCR-DGGE). The typical DGGE bands were sequenced, and a phylogenetic tree was constructed. The results showed that fungal diversity was abundant in the samples and both unique and common bands were identified. Candida sp., Aspergillus, Zygosaccharomyces rouxii and Kodamaea ohmeri were the predominant fungi. Especially, a total of 10 bands, accounting for 32.25% of the entire sequenced bands, were assigned to Aspergillus flavus. Thus, special attention should be paid to the prevention and control of A. flavus in the broad-bean paste industry.

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