传统发酵豆制品中原核微生物多样性的研究

被引：13

作者：

陈浩 ^{[1
,2
]}

樊游 ^{[1
,2
]}

陈源源 ^{[1
,2
]}

左志锐 ^{[1
]}

王正祥 ^{[1
,2
]}

机构：

[1] 江南大学生物工程学院生物资源与生物能源研究中心

[2] 江南大学工业生物技术教育部重点实验室

来源：

食品工业科技 | 2011年 / 32卷 / 09期

关键词：

传统发酵豆制品; 16SrDNA; 微生物多样性;

D O I：

10.13386/j.issn1002-0306.2011.09.064

中图分类号：

TS201.3 [食品微生物学];

学科分类号：

082203 ;

摘要：

通过构建16SrDNA基因文库的方法,对2份不同种类的豆酱样品中原核微生物的多样性进行了分析。另外动态监测了一份酱油酱醅样品发酵过程中3个不同阶段原核微生物的变化情况。研究表明,发酵样品中的优势乳酸菌为魏斯氏菌(Weissella cibaria,Weissella confusa,Weissella paramesenteroides)和嗜盐四联球菌(Tetragenococcus halophilus)。另外还检测到芽孢杆菌、葡萄球菌、肠杆菌、柠檬酸杆菌、泛菌、不动杆菌、库特氏菌等细菌种群的存在。

引用

页码：230 / 232

页数：3

共 11 条

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