PCR-DGGE分析不同品牌腐乳中细菌的多样性
发布时间：2019-01-21 16:17
【摘要】：以不同品牌腐乳为研究对象,利用聚合酶链式反应的变性梯度凝胶电泳技术对腐乳中的细菌进行多样性分析。结果表明:克东牌腐乳的细菌多样性最低,广合牌腐乳的细菌多样性最高。乳酸杆菌属是腐乳中细菌的优势菌群。乳酸菌属、藤黄微球菌和粪肠球菌为4种品牌腐乳的共有菌株。融合魏斯氏菌、瑞士乳杆菌和乳酸链球菌存在于老才臣牌腐乳、广合牌腐乳和王致和牌腐乳中。植物乳杆菌和发酵乳杆菌存在于广合牌腐乳和王致和牌腐乳中。玫瑰考克氏菌只存在于克东牌腐乳中,而醋酸钙不动杆菌只存在于王致和牌腐乳中。可知不同品牌腐乳中细菌的多样性存在着差异。
[Abstract]:The diversity of bacteria in sufu was analyzed by denaturing gradient gel electrophoresis with polymerase chain reaction. The results showed that the bacterial diversity of Kedong sufu was the lowest, and that of Guanghe sufu was the highest. Lactobacillus is the dominant bacteria in sufu. Lactobacillus, Micrococcus luteum and Enterococcus faecalis are common strains of four brands of suckling. The fusion of Weiss's bacillus, Lactobacillus Switzerland and Lactococcus lactis were found in sufu of Laoceng brand, Guanhe brand and Wang Zhihe brand. Lactobacillus plantarum and Lactobacillus fermentum were found in Guanghe sufu and Wang Zhihe sufu. Acinetobacter cereus was found only in Kedong sufu and Acinetobacter cereus in Wang Zhihe sufu. The diversity of bacteria in different brands of sufu is different.
【作者单位】： 永城职业学院食品化工系;
【分类号】：TS214.2
[Abstract]:The diversity of bacteria in sufu was analyzed by denaturing gradient gel electrophoresis with polymerase chain reaction. The results showed that the bacterial diversity of Kedong sufu was the lowest, and that of Guanghe sufu was the highest. Lactobacillus is the dominant bacteria in sufu. Lactobacillus, Micrococcus luteum and Enterococcus faecalis are common strains of four brands of suckling. The fusion of Weiss's bacillus, Lactobacillus Switzerland and Lactococcus lactis were found in sufu of Laoceng brand, Guanhe brand and Wang Zhihe brand. Lactobacillus plantarum and Lactobacillus fermentum were found in Guanghe sufu and Wang Zhihe sufu. Acinetobacter cereus was found only in Kedong sufu and Acinetobacter cereus in Wang Zhihe sufu. The diversity of bacteria in different brands of sufu is different.
【作者单位】： 永城职业学院食品化工系;
【分类号】：TS214.2
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