安徽农业科学2016，Vol.44Issue(31)：37-39,3.
泡菜发酵过程中菌相变化的研究
Study on Microflora Changes during Fermentation of Pickles
摘要
Abstract
Objective] In order to analyze the changes of microflora during the fermentation of pickles.[Method] With homemade pickles as re-search object,denaturing gradient gel electrophoresis (DGGE) was applied.[Result] The results showed that the strips were gradually reduced from 13 strips at day 1 to 11strips at day 4 and to 9 strips at day 7.There were only 2 strips in the end product.[Conclusion] The original mixed bacteria were gradually replaced by do minant bacteria .关键词
发酵/泡菜/聚合酶链式反应-变性梯度凝胶电泳Key words
Fermentation/Pickles/PCR-DGGE分类
轻工纺织引用本文复制引用
闫颖娟,夏秀东,李爱茹,董明盛..泡菜发酵过程中菌相变化的研究[J].安徽农业科学,2016,44(31):37-39,3.基金项目
国家自然科学基金青年基金项目（31501460）。 （）
