摘要
为了探究酸奶储存过程中微生物菌群结构的变化,为其长期贮存奠定理论基础.采用酚/氯仿法抽提细菌基因组DNA,以此作为PCR反应的模板,进行16S rDNA基因有效扩增,并将PCR扩增产物进行DGGE电泳.用Bionumerics软件对DGGE分子指纹图谱进行舌苔菌群结构相似性分析.实验结果表明,采用该方法成功地扩增出16S rDNA V3区片段,为230 bp.DGGE分子指纹图谱结果表明,1、2号酸奶样品高相似性为93%,1-3号与4-7号的相似仅为6%,表明酸奶贮存过程中,菌群结构发生了变化.
The present study is aimed at the changes in the structure of microorganism bacterium in yogurt during storage with a view to providing the theoretic basis for a long-term storage.The total microbial genome DNA of each sample was extracted by phenol-chloroform,V3 regions of microbial 16S rDNA genes was amplified with PCR,the amplification products were separated by DGGE,and then the group similarity was analyzed with Bionumerics.The result showed that the extracted V3 regions of microbial 16S rDNA genes were 230 bp.DGGE suggested that the highest similarity was 93% between number 1 and 2 of yogurt and that of numbers 1-3 and 4-7 was 6%.Therefore,some variation existed in the structure of bacteria colony in yogurt during storage.
出处
《南京晓庄学院学报》
2010年第6期44-46,共3页
Journal of Nanjing Xiaozhuang University
基金
江苏省农业三项工程(编号:sx(2009)177)资助
