食品科学2017，Vol.38Issue(12)：21-26,6.DOI:10.7506/spkx1002-6630-201712004
酸汤子玉米面团中微生物多样性分析
Microbial Diversity Analysis of Corn Sourdough for Suantangzi, a Traditional Northwestern Chinese Fermented Food Product
摘要
Abstract
The Suantangzi is a traditional ethnic food with good nutritional properties and unique flavor,which is popular among Manchu people and northeastern Chinese people.The diverse microbes in corn sourdough for Sutangzi play an extremely important role in the development of its nutritional quality.However,the microbial community diversity is still unclear today.This study aimed to study the diversity of the microflora in nine samples of Suantangzi sourdough collected from different regions by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE).The results showed that a total of 14 species of fungi were identified from these samples,including Saccharomyces castellii,Geotrichun candidum,Simplicillium lanosoniveum,Rhizochaete sulphurosa,Guehomyces pullulans,Debaryomyces hansenii,Fusarium culmorum,Trichoderma brevicompactum,Oryza lonqistaminata,Geotrichun fraqrans,Galactomyces candidum,Galactomyces geotrichum,Geotrichum sp.and Galactornyces sp.S.castellii was detected in most samples.Based on this observation,S.castellii was predicted to be the dominant fungal species in Suantangzi.Moreover,4 species of bacteria were also identified,including Bacillus pumilu,Lactobacillus tucceti,Lactobacillus plantarum and Weissella paramesenteroides.Weissellaparamesenteroides was supposed to be the dominant species for the widest distribution in the samples.关键词
酸汤子/自然发酵/PCR-DGGE/微生物/多样性Key words
Suantangzi/natural fermentation/polymerase chain reaction-denaturing gradient gel electrophoresis/microbe/diversity分类
轻工纺织引用本文复制引用
乌日娜,张颖,张红萧,陶冬冰,孙慧君,岳媛媛,武俊瑞..酸汤子玉米面团中微生物多样性分析[J].食品科学,2017,38(12):21-26,6.基金项目
国家自然科学基金面上项目(31471713 （）
31470538) （）
中国博士后科学基金项目(2014M560395) （2014M560395）
辽宁省农业领域青年科技创新人才培养计划项目(2014048) （2014048）
辽宁省高等学校优秀人才支持计划项目(LR2015059 （）
LJQ2015103) （）
江苏省博士后科研资助计划项目(1402071C) （1402071C）
