【作者】 耿予欢； 李国基； 邹家兴；

【Author】 GENG Yu-huan LI Guo-Ji Zou Jia-xing Research Institute of Light Industry and Chemical Engineering,South China University of Technology,Guangzhou 510640,G uangdong,China

【机构】 华南理工大学轻化工研究所；

【摘要】 采用ERIC-PCR指纹图谱分析建立一种不依赖纯培养,可以在腐乳发酵工业现场使用的监测微生物群落结构变化的分子技术。以腐乳发酵过程中前期、中期、后期的微生物群落为研究对象,每周采样1次,连续4周,获得腐乳发酵物总DNA的ERIC-PCR指纹图谱。结果表明,在4个采样期内,对应的各个采样点的ERIC-PCR指纹图谱差异不大,具有较好的相似性,Cs值在59～100之间;同一采样时期不同采样点指纹图谱之间既有相同的特征条带,又存在差异性条带,显示了在此期间微生物群落的连续动态变化过程。通过对腐乳发酵过程中微生物群落结构的指纹图谱分析,可开发出对该系统微生物群落结构动态变化进行检测的技术。更多还原

【Abstract】 A culture independent molecular marker to monitor changes in the structures of microbial communities in industrial fermentation was developed.Fermentation samples were taken from prophase,intermediate stage、anaphase during the whole procedure.Sufu was collected weekly from four different stages over a period of four weeks.The total DNA was extracted and ERIC-PCR was used to generate DNA finger prints.The results showed that,among the four weeks, ERIC-PCR banding patterns corresponding to the four fermentation stages were identical,which suggests that the fingerprinting have high constancy,Sorenson pairwise similarity coefficient(Cs)was between 59～100;ERIC-PCR fingerprinting of the four sampling point has both common and unique bands apparent.Thus,the microbial communities of the different fermentation stages could be differentiated on the basis of their ERIC-PCR banding patterns.This indicated that the compositions of microbial communities from different sampling points within a whole course of fermentation were comparable,and dynamic changes with time in the microbial community structures were visualized by banding pattern shifts.Analyzing the microbial community structures by ERIC-PCR fingerprinting,maybe a practical method to monitor the dynamic changes in microbial community structures in industrial fermentation can be developed.更多还原