PCR-DGGE分析不同品牌腐乳中细菌的多样性

摘要

Fermented bean curd with different brands is as the research object in this study.The bacterial diversity of samples is analyzed using polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) technology.The results show that the bacterial diversity of Kedong fermented bean curd is the lowest, in the meanwhile, the bacterial diversity of Guanghe fermented bean curd is the highest.Lactobacillus spp.is the dominant bacterial community.Lactobacillus spp., Micrococcus luteus and Enterococcus faecalis are found in all samples.Weissella confusa, L.helveticus and Streptococcus lactis are presented in Laocaichen, Guanghe and Wangzhihe fermented bean curd.L.plantarum and L.fermentum are identified in Guanghe and Wangzhihe fermented bean curd.Kocuria rosea is only found in Kedong fermented bean curd.Acinetobacter calcoaceticus is only identified in Wangzhihe fermented bean curd.Conclusively, there are some differences in bacterial diversity among fermented bean curd with different brands.%以不同品牌腐乳为研究对象,利用聚合酶链式反应的变性梯度凝胶电泳技术对腐乳中的细菌进行多样性分析.结果表明:克东牌腐乳的细菌多样性最低,广合牌腐乳的细菌多样性最高.乳酸杆菌属是腐乳中细菌的优势菌群.乳酸菌属、藤黄微球菌和粪肠球菌为4种品牌腐乳的共有菌株.融合魏斯氏菌、瑞士乳杆菌和乳酸链球菌存在于老才臣牌腐乳、广合牌腐乳和王致和牌腐乳中.植物乳杆菌和发酵乳杆菌存在于广合牌腐乳和王致和牌腐乳中.玫瑰考克氏菌只存在于克东牌腐乳中,而醋酸钙不动杆菌只存在于王致和牌腐乳中.可知不同品牌腐乳中细菌的多样性存在着差异.