摘要
研究了盒装豆腐中腐败菌多样性特征及与盒装豆腐的种类、产地的相关性,以期为盒装豆腐的加工贮藏提供理论依据。采用传统培养分离及PCR-DGGE方法对3个产地的盒装内酯豆腐、盒装老豆腐、盒装嫩豆腐中腐败菌多样性进行研究比较。传统培养分离方法观察了豆腐中主要腐败菌的形态及菌落特征,并结合生化试验对腐败菌株进行了鉴定;PCR-DGGE技术提取豆腐中腐败细菌的基因组DNA,扩增细菌16s rDNA V3可变区,PCR产物经DGGE电泳分析,选取优势条带割胶回收,克隆子测序,序列比对及构建菌株系统发育树,同时做样品相似性分析。结果表明:芽孢杆菌为盒装豆腐主要腐败菌,盒装豆腐腐败菌多样性与豆腐产地相关性较高,而与豆腐种类相关性不高。
Diversity characteristics of spoilage bacteria in boxed bean curd and its correlation with the type and o- rigin of bean curd were studied to provide theoretical basis for the processing and storage of boxed tofu. The tradi- tional isolated culture and PCR-DGGE were used to compare the diversity of spoilage bacteria in 3 producing ar- eas. The morphology and colony characteristics of main spoilage bacteria in tofu were observed by traditional cul- ture separation method, and the bacterial strain was identified by combining with biochemical tests. PCR-corrup- tion bacterial genome DNA in DGGE technique to extract bean curd, amplification bacterial 16s rDNA V3 vari- able area, PCR products by DGGE electrophoresis analysis, selection of edge banding tapping recycling, cloning sequencing, the sequence alignment and build strain phylogenetic trees, at the same time make sample similarity analysis. The results showed that bacillus was the main putrid bacteria of boxed tofu, and the diversity of tofu was relatively high, and the correlation with tofu was not high.
作者
郑玉玺
贾强
董蕾
阮征
韩明
ZHENG Yu-xi;JIA Qiang;DONG Lei;RUAN Zheng;HAN Ming(Guangzhou City Polytechnic Food Departemnt,Guangzhou Guangdong 510405,China;South China University of Technology School of Food Science and Engineering,Guangzhou guangdong 510640,China)
出处
《食品与发酵科技》
CAS
2018年第5期110-116,共7页
Food and Fermentation Science & Technology
基金
广州市高校创新创业教育项目(Z1800303)
广州市教育局首批高校产学研技术合作基地项目(Z1704517)
