基于PCR-DGGE分析不同品牌郫县豆瓣酱真菌多样性

发布时间：2018-06-21 07:29

本文选题：郫县豆瓣 + 真菌　；参考：《食品科学》2017年02期

【摘要】：以不同品牌的郫县豆瓣酱为研究对象,通过聚合酶链式反应-变性梯度凝胶电泳免培养技术分析样品中微生物真菌菌群结构,并对典型条带进行测序,构建系统发育进化树。结果表明:郫县豆瓣酱真菌菌群种类较丰富,不同品牌的郫县豆瓣酱真菌菌群既包含共有菌群又存在一定差异。假丝酵母(Candida sp.)、曲霉(Aspergillus)、鲁氏酵母(Zygosaccharomyces rouxii)、奥默柯达酵母菌(Kodamaea ohmeri)是优势种群,尤其是黄曲霉(Aspergillus flavus)共有10个条带,占整个测序条带32.25%,表明郫县豆瓣酱的生产应特别注意防控黄曲霉。
[Abstract]:Different brands of Pixian bean paste were used to analyze the microbial fungal flora by polymerase chain reaction (PCR) and denaturing gradient gel electrophoresis (denaturing gradient gel electrophoresis). The typical bands were sequenced and phylogenetic tree was constructed. The results showed that the fungal flora of Pixian bean paste was rich in species, and the different brands of Pixian bean paste fungi not only contained common flora, but also had some differences. Candida sp., Aspergillus aspergillus, Zygosaccharomyces rouxiii, Kodamaea ohmeri were the dominant species, especially Aspergillus flavus. there were 10 bands, accounting for 32.25 bands, indicating that the production of Pixian bean paste should pay special attention to the prevention and control of Aspergillus flavus.
【作者单位】：四川省农业科学院农产品加工研究所;
【基金】：四川省财政创新能力提升专项(2016GXTZ-008) 四川省农业科学院青年基金项目(2016QNJJ-020) 国家自然科学基金四川省农业科学院补助项目(2015KXJJ-012)
【分类号】：TS264.24

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