食品工业科技2012，Vol.33Issue(12)：230-232,238,4.
普洱茶发酵过程中微生物总DNA提取方法的比较
Comparison of total microbial DNA extraction methods from Pu-erh tea fermentation samples
张阳 1赵树欣 1李巍 2梁慧珍 2赵腾飞 1李长文 2魏纪平2
作者信息
- 1. 天津科技大学生物工程学院,天津300457
- 2. 天津天士力集团有限公司食品研究所,天津300410
- 折叠
摘要
Abstract
In order to quickly extract the total microbial DNA,and analyze the diversity and succession of microbial community during Pu-erh tea fermentation,different genomic DNA extraction methods were employed,including enzyme lysis,kit method,ultrasonic lysis and denaturant lysis.PCR amplification was carried out with a bacterial 16S rRNA targeted primer pair（27F and 1492R）and a fungal 18S rRNA targeted primer pair（NS1 and NS8）.The methods of total DNA extraction could be chosen according to size,yield,purity and PCR amplification products.Owing to the four parameters,denaturant lysis was the best,next was kit method,ultrasonic lysis and enzyme lysis.关键词
普洱茶/DNA提取/PCRKey words
Pu-erh tea/DNA extraction/polymerase chain reaction分类
轻工纺织引用本文复制引用
张阳,赵树欣,李巍,梁慧珍,赵腾飞,李长文,魏纪平..普洱茶发酵过程中微生物总DNA提取方法的比较[J].食品工业科技,2012,33(12):230-232,238,4.
