摘要
变性梯度凝胶电泳(DGGE)是一种分析微生物区系的分子指纹技术。概述DGGE的基本原理、发展和应用现状,着重阐述该技术在评价发酵食品的细菌群落组成和动态变化、区分发酵食品、控制食品质量、检测食源性致病微生物等食品微生物研究领域中的应用,进一步展望了DGGE技术在食品研究领域的应用前景。
Denaturing gradient gel electrophoresis （DGGE） is a culture-independent fingerprinting technique, which is used to analysis the structure of microbial communities and to determine the community dynamics in response to vadaUons. The principle, development and application of DGGE were summarized simply in this paper. The applications of DGGE were mainly introduced among the food microbiology field, in assessing microbial communities in fermented products and variations during food fermentation, differentiating fermented products, controlling quality of food products and detecting food-born pathogenic microorganism. Finally, the good potential of the technique in food microbiology was discussed.
出处
《食品科技》
CAS
北大核心
2008年第3期217-220,共4页
Food Science and Technology
基金
浙江省科技攻关项目(2006C32013)
关键词
DGGE
食品微生物
发酵食品
应用
DGGE
food microbiology
fermented product
application
