摘要
盐渍是一种重要的蔬菜加工方法,盐渍过程中的微生物菌群结构与产品风味、品质有着十分重要的关系。通过PCR-DGGE对细菌菌群结构分析表明,盐渍蔬菜与腌渍汁菌群结构、不同品种的盐渍蔬菜的菌群结构之间有较大差异,同一盐渍蔬菜与腌渍汁具有相同的优势条带。通过测序表明:盐渍10个月的盐渍豇豆的腌渍汁的主要细菌与发酵乳杆菌(Lactobacillus fermentum),Lactobacillus versmoldensis,Lactobacillus oryzae,Lactobacillus paraplantarum,Lactobacillus acidifarinae相似度最高。PCR-DGGE技术准确、高效,能较好地检测到盐渍蔬菜的细菌菌群结构相似性。
Salting is an effective technology to process vegetables. There＇s significant relationship between the microorganism community structure and the flavor and quality. The bacterial communities are different between salted vegetables and salted juice with DGGE analysis. There are same predominant bands between the same salted vegetables and their juice. The most intense bands of salted juice of salted cowpea salted for 10 months are cloned and sequenced. The sequences of bands are similar highly with Lactobacillus f ermentum , Lactobacillus versmoldensis , Lactobacillus oryzae , Lactobacillus paraplantarum , Lactobacillus acidifarinae . The operation of DGGE is accurate and effective; the result could reveal the bacteria community structure similarity between different salted vegetables.
出处
《中国调味品》
CAS
北大核心
2015年第8期102-107,共6页
China Condiment
关键词
变性梯度凝胶电泳(DGGE)
盐渍蔬菜
乳杆菌属
细菌群落结构
denaturing gradient gel electrophoresis （DGGE）
salted vegetables
Lactobacillus
bacteria community structure
