黑龙江八一农垦大学学报Issue(5)：78-81,4.DOI:10.3969/j.issn.1002-2090.2015.05.018
东北粘豆包发酵面团中细菌多样性研究
Bacterial Diversity Analysis in Northeast Niandoubao Sourdough
杨健 1孙大庆1
作者信息
- 1. 国家杂粮工程技术研究中心/黑龙江八一农垦大学，大庆 163319
- 折叠
摘要
Abstract
In this paper,the sourdough samples of northeast Niandoubao collected from different northeast region were used as the research materials,PCR-DGGE (polymerase chain reaction-denaturing gradient gel electrophoresis)technology was applied for diversity and dynamic analysis of microbial flora in northeast Niandoubao sourdough. The results showed that five genera and ten species of bacteria were identified from northeast Niandoubao sourdough,in which Lactobacillus fermentum and Lactobacillus plantarum were the dominant during fermentation. Therefore,bacterial diversity of northeast Niandoubao sourdough is rich.关键词
东北粘豆包/变性梯度凝胶电泳/细菌多样性Key words
northeast Niaodoubao/denaturing gradient gel electrophoresis/bacterial diversity分类
生物科学引用本文复制引用
杨健,孙大庆..东北粘豆包发酵面团中细菌多样性研究[J].黑龙江八一农垦大学学报,2015,(5):78-81,4.
