单 位：
四川农业大学资源环境学院;四川农业大学食品学院
关键词：
聚合酶链式反应和变性梯度凝胶电泳;泡菜;微生物多样性;细菌;真菌
摘 要：
以四川家庭制作泡菜为研究对象,通过聚合酶链式反应和变性梯度凝胶电泳结合(PCR-DGGE)指纹图谱技术分析样品中微生物群落结构,对典型条带进行系列分析,并构建系统发育进化树。结果表明:四川家庭制作泡菜中的细菌种类比较丰富,真菌在泡菜中存在相对较少。细菌中乳杆菌属(Lactobacillus)是优势种群,非培养细菌(uncultured bacteria)是次优势种群,分别占总数的56%和32%,其中植物乳杆菌(Lactobacillus plantarum)在泡菜发酵中发挥着重要的作用;主要真菌为(Meyerozyma guilliermondii)和奥默柯达酵母(Kodamaea ohmeri)的近缘种。
译 名：
PCR-DGGE Analysis of Microbial Diversity of Homemade Pickles in Sichuan Region
作 者：
ZHANG Xian-qin1,ZHANG Xiao-ping1,*,AO Xiao-lin2,LIU Xiao-qian1,PU Biao2(1.College of Resource and Environmental Science,Sichuan Agricultural University,Chengdu 611130,China;2.College of Food Science,Sichuan Agricultural University,Ya’an 625014,China)
关键词：
polymerase chain reaction-denatured gradient gelel ectrophoresis(PCR)-DGGE;pickle;microbial diversity;bacteria;fungi
摘 要：
The microbial diversity of 20 homemade pickles in Sichuan region was analyzed by PCR-DGGE.Meanwhile,representative stripes were selected to be sequenced for construction of a phylogentic tree based on their sequences.The results revealed abundant bacteria species but a few fungi in the pickles.The genus Lactobacillus was the dominant populations while uncultured bacteria were sub-dominant populations,which accounted for 56% and 32% of the total bacteria species,respectively.Lactobacillus plantarum played an important role in pickle fermentation.The closely related species of Meyerozyma guilliermondii and Kodamaea ohmeri were the predominant fungi in Sichuan homemade pickles.
