Position: Home > Articles > Diversity of Microbial Flora from Pickled Ma Bamboo Shoots Analyzed by PCR-DGGE
FOOD SCIENCE
2014,35
(21)
170-174
PCR-DGGE技术分析腌制麻竹笋中微生物多样性
作 者：
郑炯;夏雪娟;叶秀娟;林茂;阚建全
单 位：
西南大学食品科学学院
关键词：
腌制麻竹笋;16S rDNA;聚合酶链式反应;变性梯度凝胶电泳;多样性
摘 要：
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)技术对盐质量浓度5 g/100 m L和19 g/100 m L腌制麻竹笋的微生物区系进行研究。结果表明,经DNA提取、巢式PCR、DGGE电泳和克隆测序后,从低盐质量浓度(5 g/100 m L)腌制笋中分离出4条明显的亮带,经鉴定分别为食窦魏斯氏菌(Weissella cibaria)、乳球菌属(Lactococcus sp.)、魏斯氏菌属(Weissella sp.)和乳酸乳球菌(Lactococcus lactis);从高盐质量浓度(19 g/100 m L)腌制笋中分离出5条明显的亮带,经鉴定分别为绿色气球菌(Aerococcus viridans)、赖氨酸芽孢杆菌属(Lysinibacillus sp.)、未得到培养的细菌(uncultured bacterium)、厌氧芽孢杆菌属(Anoxybacillus sp.)和芽孢杆菌属(Bacillus sp.);低盐腌制笋的优势菌多为益生菌,而高盐腌制笋的优势菌则多为抗性较强的菌。基于16S r DNA的PCR-DGGE技术为分析腌制麻竹笋中微生物多样性提供了一条可靠、快速的有效途径。
译 名：
Diversity of Microbial Flora from Pickled Ma Bamboo Shoots Analyzed by PCR-DGGE
作 者：
ZHENG Jiong;XIA Xue-juan;YE Xiu-juan;LIN Mao;KAN Jian-quan;College of Food Science, Southwest University;Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing),Ministry of Agriculture;
关键词：
pickled Ma bamboo shoots;;16S rDNA;;polymerase chain reaction(PCR);;denaturing gradient gel electrophoresis(DGGE);;diversity
摘 要：
The microbial flora in pickled Ma bamboo shoots with low(5 g/100 m L) and high salt concentration(19 g/100 m L) was studied by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). The results showed that after DNA extraction,nested PCR, DGGE, cloning and DNA sequencing, 4clear bands were separated from the low-salt pickled bamboo shoots, and identified to be Weissella cibaria, Lactococcus sp., Weissella sp. and Lactococcus lactis, respectively.Five clear and bright bands were separated and identified from the high-salt pickled bamboo shoots, including Aerococcus viridans, Lysinibacillus sp., uncultured bacterium, Anoxybacillus sp. and Bacillus sp.. The dominant bacteria in the low-salt pickled bamboo shoots were mostly probiotic bacteria, while bacteria with higher resistance were mostly found in the highsalte bamboo shoots. In conclusion, PCR-DGGE based on the16S r DNA can provide a reliable, fast and effective way for the analysis of microbial diversity in pickled Ma bamboo shoots.
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