[1]折米娜,望诗琪,赵慧君,等.酸菜水中细菌多样性研究[J].中国调味品,2019,(01):26-31.
 SHEMi-naWANG Shi-qiZHAO Hui-junGUO ZhuangLIAO HuaZHANG Zhen-dong*.Study on Bacteria Diversity of Fermented Cabbage[J].CHINA CONDIMENT,2019,(01):26-31.
点击复制

酸菜水中细菌多样性研究()
分享到:

《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年01期
页码:
26-31
栏目:
出版日期:
2019-01-20

文章信息/Info

Title:
Study on Bacteria Diversity of Fermented Cabbage
作者:
折米娜1望诗琪1赵慧君1郭壮12廖华3张振东1*
(1.湖北文理学院食品科学技术学院,鄂西北传统发酵食品研究所,湖北 襄阳 441053; 2. 恩施市公共检验检测中心,湖北 恩施 445000; 3. 恩施市农业局,湖北 恩施 445000)
Author(s):
SHEMi-na1WANG Shi-qi1ZHAO Hui-jun1GUO Zhuang12LIAO Hua3ZHANG Zhen-dong1*
(1.Northwest Hubei Research Institute of Traditional Fermented Food, School of Food Science and Technology, Hubei University of Arts and Science, Xiangyang 441053,China 2. Enshi Public Inspection and Testing Center, Enshi 445000,China; 3. Enshi Agricultural Bureau, Enshi 445000,China)
关键词:
酸菜水Miseq高通量测序PCR-DGGE微生物多样性
Keywords:
fermented cabbageMiseq high throughput sequencingpolymerase chain reaction and denaturing gradient gel electrophoresismicrobial diversity
分类号:
TS201 文章编号:doi
摘要:
以恩施地区酸菜水为研究对象,使用Miseq高通量测序技术与聚合酶链式反应-变性梯度凝胶电泳技术(PCR-DGGE)相结合的手段对样品中的微生物多样性和群落结构进行解析,同时利用纯培养的方法进行乳酸菌的分离鉴定。结果表明:酸菜水中的细菌种类较为丰富,其中隶属于硬壁菌门(Firmicutes)的乳杆菌属(Lactobacillus)为优势属,其相对含量达76.25%。通过PCR-DGGE技术与纯培养方法发现,酸菜水中的优势乳酸菌为植物乳杆菌(Lactobacillus plantarum)。
Abstract:
The microbial diversity and community structure of fermented cabbage in Enshi is analyzed by Miseq high throughput sequencing and Polymerase Chan Reaction-Denaturing Gradient Gel Electrophoresis technologies,meanwhile the isolation and identification of lactic acid bacteria by pure culture method. The results show that the bacterial species are abundant in fermented cabbage, and the Lactobacillus of Firmicutes is the dominant genera and with relative abundant is 76.25%. By means of PCR-DGGE technique and pure culture method indicate that Lactobacillus plantarum is the dominant lactic acid bacteria of fermented cabbage

参考文献/References:

[1]张玉龙,胡萍,湛剑龙,等.发酵酸菜的研究及其进展[J].食品安全质量检测学报,2014,12(5):3998-4003.

[2]荆雪娇,李艳琴,燕平梅,等.传统发酵蔬菜微生物群落结构分析[J].食品与发酵科技,2016,52(1):28-32.

[3]张鲁冀,孟祥晨.自然发酵东北酸菜中乳杆菌的分离与鉴定[J].东北农业大学学报,2010,41(11):125-131.

[4]奎梦漪,薛桥丽,康娇,等.云南自然发酵酸菜液中乳酸菌的分离鉴定及其发酵性能研究[J].安徽农业科学,2017,45(8):107-109.

[5]陈功,张其圣,余文华,等.四川泡菜乳酸菌多样性及其功能特性[J].食品与发酵工业,2013,39(3):1-4.

[6]Yang Y D,Ren Y F,Wang X Q,et al. Ammonia-oxidizing archaea and bacteria responding differently to fertilizer type and irrigation frequency as revealed by Illumina Miseq sequencing[J].Journal of Soils and Sediments,2018,18(3):1029-1040.

[7]李沛军,孔保华,郑冬梅,等.PCR-DGGE技术在肉品微生物生态学中的应用[J].食品科学,2012,33(19):338-343.

[8]秦倩倩,苗俊杰,王舒悦,等.基于PCR-DGGE技术分析中老年人肠道菌群结构与免疫功能的关系[J].卫生研究,2017,46(1):40-45.

[9]Vl?ková K ,Kreisinger J,Paf?o B,et al. Diversity of Entamoeba spp. in African great apes and humans: an insight from Illumina MiSeq high-throughput sequencing[J].International Journal for Parasitology,2018,48(7):519-530.

[10]Orlewska K,Potrowska-Seget Z,Cycoń M. Use of the PCR-DGGE method for the analysis of the bacterial community structure in soil treated with the cephalosporin antibiotic cefuroxime and/or inoculated with a multidrug-resistant Pseudomonas putida strain MC1[J]. Frontiers in Microbiology ,2018,9:1387.

[11]Hesham A E L,Gupta V K,Singh B P. Use of PCR-denaturing gradient gel electrophoresis for the discrimination of Candida species isolated from natural habitats[J]. Microbial pathogenesis ,2018(11):202-211.

[12]Liang H,Yin L,Zhang Y,et al. Dynamics and diversity of a microbial community during the fermentation of industrialized Qingcaipaocai, a traditional Chinese fermented vegetable food, as assessed by Illumina MiSeq sequencing, DGGE and qPCR assay[J]. Annals of microbiology,2018,68(2):111-122.

[13]Qiu Z,Li N,Lu X,et al. Characterization of microbial community structure and metabolic potential using Illumina MiSeq platform during the black garlic processing[J]. Food research international,2018,106(4):428-438.

[14]王玉荣,孙永坤,代凯文,等.基于单分子实时测序技术的3个当阳广椒样品细菌多样性研究[J]. 食品工业科技,2018,39(2):108-112.

[15]蔡宏宇,王艳,沈馨,等.常规食用调味面制品对青年志愿者肠道菌群多样性影响[J].食品工业科技,2017,38(21):289-294.

[16]邢振存. 蒙古马和纯血马肠道真菌多样性初步研究及分析[D].呼和浩特:内蒙古农业大学,2016.

[17]Soares S,Amaral J S,Oliveira M B P P,et al. Improving DNA isolation from honey for the botanical origin identification[J].Food control,2015,48(2):130-136.

[18]李欣蔚,丛敏,武俊瑞,等. 基于16S rRNA基因V3-V4区高通量测序分析东北自然发酵酸菜中细菌群落结构[J]. 现代食品科技,2017,33(2):69-75.

[19]曹碧璇,胡滨,刘爱平. 利用16S rRNA基因克隆文库分析东北自然发酵酸菜中细菌多样性[J]. 食品与发酵工业,2015,41(11):76-80.

[20]佟婷婷,田丰伟,王刚,等. 基于宏基因组分析四川泡菜母水作引子的泡菜发酵过程中细菌多样性变化[J]. 食品工业科技,2015,36(21):173-177.

[21]董晓婉,李宝坤,卢士玲,等. 传统分离培养结合PCR-DGGE技术分析传统乳制品中的乳酸菌[J]. 食品与发酵工业,2014,40(3):97-101.

[22]武俊瑞,岳喜庆,石璞,等.PCR-DGGE分析东北自然发酵酸菜中乳酸菌多样性[J]. 食品与生物技术学报,2014,33(2):127-130.

[23]周金明,侯洁,胡洋洋,等. PCR-DGGE分析酸菜发酵液中菌群的动态变化[J]. 中国微生态学杂志,2015,27(10):1124-1126.

[24]乌日娜,于美玲,孟令帅,等. PCR-DGGE分析东北自然发酵酸菜中的微生物多样性[J].现代食品科技,2014,30(10):8-12.

更新日期/Last Update: 2019-02-11