生物技术通报2017，Vol.33Issue(9)：85-93,9.DOI:10.13560/j.cnki.biotech.bull.1985.2017-0251
PCR-DGGE技术监测自然发酵葛根中微生物菌群动态变化
Dynamic Changes of Microbial Community in the Process of Natural Fermentation of Puerariae lotaba Monitored by PCR-DGGE
摘要
Abstract
In this study,the extraction yield of total isoflavones from Puerariae lotaba increased by 5.7% after pretreated with natural compost fermentation. After that,in order to determine the microorganisms playing a major role in this fermentation,the dynamic changes of the microbes in the process of natural fermentation of P. lotaba powder were analyzed using traditional flat culture method and PCR-DGGE technology respectively. The results showed that the number of bacteria showed an"increase-decrease-increase"trend in the whole fermentation process :increased significantly in the temperature-rising stage,then decreased slightly in the thermophilic stage,and finally rose again in the temperature-cooling stage,but the number of fungi presented a continuous increase trend. Besides,several microorganisms isolated from P. lotaba were initially identified to have positive effects on improving the extraction yield of total isoflavones,and these microbes included :Bacillus licheniformis,Rhizoctonia solani,Bacillus,Bacillus subtilis,non-cultivable bacteria,Penicillium japonicum,Aspergillus niger, Aspergillus,Asparagus,and non-cultivable Aspergillus.关键词
自然发酵/微生物群落/总异黄酮/变性梯度凝胶电泳(DGGE)Key words
natural fermentation/microbial community/total isoflavones/denatured gradient gel electrophoresis(DGGE)引用本文复制引用
冉淦侨,张红艳,任平..PCR-DGGE技术监测自然发酵葛根中微生物菌群动态变化[J].生物技术通报,2017,33(9):85-93,9.基金项目
陕西省科学院青年人才培养专项(2012k-31) （2012k-31）
