【作者】 朱扬玲； 梁新乐； 蒋予箭； 励建荣；

【Author】 Xinle Liang Yangling Zhu (Food Science and Biological Engineering College,Zhejiang Gongshang University,Hangzhou 310012)

【机构】 浙江工商大学食品与生物工程学院；

【摘要】 运用聚合酶链式反应(PCR)技术,以从泡菜发酵液中抽提得到的细菌总 DNA 为模板, 对细菌16SrDNA 的 V3可变区进行扩增,并对扩增产物进行 DGGE 指纹图谱分析,研究泡菜的微生物群落结构。结果表明,PCR-DGGE 是研究传统发酵食品中微生物组成的可行方法。更多还原

【Abstract】 The V3 variable fragment for 16SrDNA of bacteria were amplified from the genome DNA by Polymerase Chain Reaction(PCR).The DNA extracted from fermentation product of pickles.Then,the amplicons were analyzed by denaturing gradient gel electrophoresis(DGGE).The diversity of bacterial communities of pickles was studied by PCR-DGGE.The results show that the PCR-DGGE technology is a feasible method for diversity analysis of traditional fermentation food.更多还原