食品与发酵工业2015，Vol.41Issue(1)：29-33,5.DOI:10.13995/j.cnki.11-1802/ts.201501006
盐渍青菜真菌菌群结构DGGE分析及酵母菌分离鉴定
DGGE analysis of fungi community,isolation, identification of yeasts in pickled Brassica juncea
摘要
Abstract
Pickled Brassica juncea,a kind of fermented vegetable named Suancai in Sichuan,is a very important food material for Sichuan cuisine and condiment.The analysis of fungal community structure and isolation of functional microbiology are helpful to the pickled Brassica juncea industry.It was proved that the quantity of chief fungal communities DGGE bands was increased with pickling time prolonging by the method of denatured gradient gel electrophoresis (DGGE),and yeasts were the chief of fungal communities.4 chief DGGE bands were similar with Candida,Debaryomyces,Zygosaccharomyces.10 yeast strains,which were isolated from pickled Brassica juncea,were similar with Debaryomyces hansenii,Saccharomyces cerevisiae and Zygosaccharomyces rouxii.Although the operation of DGGE was easy,it intuitivelyrevealed that the change of fungal community of pickled Brassica juncea.关键词
变性梯度凝胶电泳(DGGE)/盐溃青菜/酵母菌/真菌菌群结构Key words
denaturing gradient gel electrophoresis (DGGE) / pickled Brassica juncea/ yeast/ fungal community.引用本文复制引用
尹礼国,马伟玲,李文芳,杨婧,梁会朋,张其圣,陈功,吴正云,张文学..盐渍青菜真菌菌群结构DGGE分析及酵母菌分离鉴定[J].食品与发酵工业,2015,41(1):29-33,5.基金项目
“十二五”国家科技支撑项目(2012BAD31B04) （2012BAD31B04）
“十二五”四川省科技支撑项目(2012NZ0002)、四川省教育厅重点项目(09ZC050)、宜宾学院科研项目(2013YY001) （2012NZ0002）
