摘要
盐渍青菜又称酸菜,是制作川菜及其调味品的一种非常重要的食品原料,对其菌群结构的研究与功能微生物的分离可以为工业化生产提供理论依据。采用变性梯度凝胶电泳技术(denatured gradient gel electrophoresis,DGGE)对不同盐渍青菜样品的真菌菌群结构进行了分析,结果表明,随着盐渍时间的延长,优势条带数量逐渐增多,真菌以酵母菌为主。4个主要的优势条带分别与假丝酵母属(Candida)、德巴氏酵母属(Debaryomyces)、接合酵母属(Zygosaccharomyces)的菌株相似。从盐渍青菜样品中分离得到10株酵母菌,通过分子生物学鉴定为汉逊德巴利酵母(Debaryomyces hansenii)、酿酒酵母(Saccharomyces cerevisiae)、鲁氏接合酵母(Zygosaccharomyces rouxii)。PCR-DGGE技术对盐渍青菜菌群结构的解析不依赖培养,方法简便快捷,能够直观准确地分析盐渍青菜的真菌菌群结构。
Pickled Brassica juncea, a kind of fermented vegetable named Suancai in Sichuan, is a very important food material for Sichuan cuisine and condiment. The analysis of fungal community structure and isolation of functional microbiology are helpful to the pickled Brassica juncea industry. It was proved that the quantity of chief fungal commu- nities DGGE bands was increased with pickling time prolonging by the method of denatured gradient gel electrophore- sis （DGGE） , and yeasts were the chief of fungal communities. 4 chief DGGE bands were similar with Candida, De- baryomyces, Zygosaccharomyces. 10 yeast strains, which were isolated from pickled Brassica juncea, were similar with Debaryomyces hansenii, Saccharomyces cerevisiae and Zygosaccharomyces rouxii. Although the operation of DGGE was easy, it intuitivelyrevealed that the change of fungal community of pickled Brassica juncea.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第1期29-33,共5页
Food and Fermentation Industries
基金
"十二五"国家科技支撑项目(2012BAD31B04)
"十二五"四川省科技支撑项目(2012NZ0002)
四川省教育厅重点项目(09ZC050)
宜宾学院科研项目(2013YY001)
