PCR-DGGE法研究泡菜中微生物群落结构的多样性

被引：39

作者：

梁新乐

朱扬玲

蒋予箭

励建荣

机构：

[1] 浙江工商大学食品与生物工程学院

来源：

中国食品学报 | 2008年 / 03期

关键词：

泡菜; 16S rDNA; PCR; DGGE;

D O I：

10.16429/j.1009-7848.2008.03.013

中图分类号：

TS255.54 [渍菜、泡菜];

学科分类号：

083203 ;

摘要：

运用聚合酶链式反应(PCR)技术,以泡菜发酵液中抽提到的细菌总DNA为模板,对细菌16SrDNA的V3可变区进行扩增,并对扩增产物进行DGGE指纹图谱分析,以研究泡菜的微生物群落结构。试验结果表明,PCR-DGGE法是研究传统发酵食品中微生物组成的可行方法。

引用

页码：133 / 137

页数：5

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