不同地区粘豆包酸面团中微生物多样性分析

摘要

In this study, as the research objects, the sticky bean bun sourdough from different regions were col-lected, and analyzed using the denaturing gradient gel electrophoresis (DGGE) and gene sequencing technolo-gy to reveal the diversity of bacteria and fungi in these samples. The results showed that the diversity of bacteria was higher than that of fungi in all four samples. There were seven different bacteria strains, and four different fungi strains, among them, the Lactobacillus was The most abundant genus. By comparing the diversity of sam-ples from different regions, it was found that there was a connection between microbial diversity of sticky bean bun and collection regions.%本研究以采集自黑龙江不同县的粘豆包酸面团为研究对象，利用变性梯度凝胶电泳和基因测序技术对上述样品中的细菌和真菌的多样性进行揭示。结果表明：在4种样品中细菌的多样性高于真菌，并发现了7种不同的细菌菌种，4个不同的真菌菌种，其中以乳杆菌属中的微生物最为丰富。通过不同地区样品多样性的比较发现：粘豆包酸面团中微生物的多样性与收集地之间存在一定的联系。