文章摘要
PCR-DGGE分析鲜切莲藕冷藏过程中的菌相变化
Study on Changes in Microbial Flora of Fresh-cut Lotus Root during Cold Storage Based on PCR-DGGE Technology
投稿时间:2016-07-29  修订日期:2016-07-29
DOI:
中文关键词: 鲜切莲藕  PCR-DGGE  微生物菌相  腐败菌  变化
英文关键词: fresh-cut lotus root  PCR-DGGE  microbial flora  spoilage bacteria  change
基金项目:国家科技攻关计划
作者单位E-mail
王发祥 长沙理工大学 wfaxiang@163.com 
刘小芳 长沙理工大学  
俞健 长沙理工大学  
王建辉 长沙理工大学  
刘永乐 长沙理工大学  
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中文摘要:
      为明确鲜切莲藕的微生物腐败机制,基于PCR-DGGE技术分析了其冷藏过程中的菌相变化。鲜切莲藕样品于4℃冷藏,每间隔3 d取出 PCR扩增其16S rDNA的V3高变区,产物进行变性梯度凝胶电泳(DGGE),并对优势条带进行回收和测序。结果表明,冷藏过程中鲜切莲藕的菌相结构会明显变化,冷藏6~9 d为其腐败的关键时间点,其中假单胞菌属(Pseudomonas sp.)、伯氏致病杆菌(Xenorhabdus bovienii)、克雷伯氏肺炎杆菌(Klebsiella pneumoniae)为主要腐败菌,尤其是Pseudomonas sp.在冷藏后期最易增殖,逐渐成为优势腐败菌,因而可作为鲜切莲藕产品腐败评价或快速检测的重要指示菌。
英文摘要:
      In order to clear the microbial spoilage mechanism of fresh cut lotus root, changes of its microbial flora during cold storage was investigated using PCR-DGGE technology. The fresh-cut lotus root was refrigerated in 4℃ and taken out for amplifying the V3 area of 16s rDNA sequence at every 3 days, then the PCR products were analyzed by DGGE and dominant bands were recovered and sequenced. The results showed that microbial flora of fresh cut lotus root changed obviously during cold storage and 6~9 days was the key point of spoilage. And the main spoilage bacteria of refrigerated lotus root were Pseudomonas sp., Xenorhabdus bovienii, Klebsiella pneumoniae, especially Pseudomonas sp. was gradually became the dominant spoilage bacteria during the latter of cold storage and can be used as an indicator for spoilage evaluation or detection of fresh-cut lotus root products.
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