摘要
运用聚合酶链式反应(PCR)技术,以泡菜发酵液中抽提到的细菌总DNA为模板,对细菌16SrDNA的V3可变区进行扩增,并对扩增产物进行DGGE指纹图谱分析,以研究泡菜的微生物群落结构。试验结果表明,PCR-DGGE法是研究传统发酵食品中微生物组成的可行方法。
The V3 variable fragment for 16SrDNA of bacteria were amplified from the genome DNA by Polymerase Chain Reaction （PCR） . The DNA extracted from fermentation product of pickles. Then, the amplicons were analyzed by denaturing gradient gel electrophoresis （DGGE） . The diversity of bacterial communities of pickles was studied by PCR- DGGE. The results show that the PCR-DGGE technology is a feasible method for diversity analysis of traditional fermentation food.
出处
《中国食品学报》
EI
CAS
CSCD
2008年第3期133-137,共5页
Journal of Chinese Institute Of Food Science and Technology
