食品科学2017，Vol.38Issue(18)：29-34,6.DOI:10.7506/spkx1002-6630-201718005
PCR-DGGE技术分析传统臭鳜鱼发酵过程中细菌群落结构
PCR-DGGE Analysis of Bacterial Community Structure in Stinky Mandarin Fish (Siniperca chuatsi)
摘要
Abstract
Polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) was used to study the bacterial community composition in stinky mandarin fish during fermentation. Stinky mandarin fish was fermented for 8 days and sampled every two days for DNA extraction. The V6–V8 region of bacterial 16S rDNA was amplified by PCR and analyzed by DGGE. The results of DGGE showed that Enterococcus sp., Shewanella putrefaciens, Macrococcus caseolyticus and Exiguobacterium acetylicum gradually became dominant strains during the fermentation process, especially in the later stage of fermentation. The comparative analysis of DGGE fingerprints showed that the bacterial community of stinky mandarin fish was similar in later stage of fermentation, and became stable. These findings may provide helpful guidance for screening an industrial fermentation starter, controlling the growth of spoilage organisms and foodborne pathogens and consequently improving the quality and safety of stinky mandarin fish.关键词
臭鳜鱼/PCR-DGGE/发酵/细菌群落结构Key words
stinky mandarin fish/PCR-DGGE/fermentation/bacterial community分类
轻工纺织引用本文复制引用
李燕,吴佳佳,张井,戴志远..PCR-DGGE技术分析传统臭鳜鱼发酵过程中细菌群落结构[J].食品科学,2017,38(18):29-34,6.基金项目
浙江省水产品加工重点实验室项目(2011E10002-01) （2011E10002-01）
