摘要
多聚酶链式反应结合变性梯度凝胶电泳指纹分析技术(PCR-DGGE)常用于分析自然环境中微生物群体的遗传多样性,具有可重复和容易操作且不需要进行微生物培养等特点,近年来该技术开始作为食品微生物的研究手段。本文概述了PCR-DGGE指纹分析技术在国外发酵食品及相关生态环境的研究中的应用现状与前景。
Polymerase chain reaction denaturing gradient gel electrophoresis （PCR-DGGE） has been widely used in analyzing the biodiversity of microbes in natural habitats. It can provide information on the dominating species in a community and analyze multiple samples simultaneously and need no cultivation of microbes. Recently, this technique was introduced into and applied in food microbiology. Its potentials and future perspectives in food fermentation and corresponding natural conditions are reviewed in this paper.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第2期201-203,共3页
Science and Technology of Food Industry
