盐渍萝卜的细菌菌群结构 DGGE 分析

摘要

Salting is an effective technology for improving the development of Raphanus sativus L. industry chain.The bacterial community structures of salted Raphanus sativus L.and its salted water pickled for 178 days and 539 days are analyzed by denatured gradient gel electrophoresis (DGGE). The bacterial community structures are similar with each other.The dominant bacteria groups are all Lactobacillus in salted Raphanus sativus L.and salted water,the gene levels are various.The operation of DGGE is easy,the result could reveal the bacterial community structure,and the advantage of DGGE is unique in the study of bacterial community structure of salted Raphanus sativus L.%萝卜盐渍是一种有效的萝卜加工技术,对萝卜产业化发展具有十分重要的意义。采用变性梯度凝胶电泳技术(denatured gradient gel electrophoresis,DGGE)对腌渍178天与539天的盐渍萝卜及其盐渍水的细菌菌群结构分析表明,两种腌渍时间的盐渍萝卜的细菌菌群结构相似,优势菌群均为乳杆菌,基因水平上呈多样性。DGGE 操作简便,能够较好地反映盐渍萝卜的细菌菌群变化,在盐渍萝卜的细菌菌群结构分析中具有独特的优势。