| 烤鸭肉在储存过程中菌群结构变化研究 |
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| 引用本文： | 张红琳,周红霞,周东蕊,吴文婕.烤鸭肉在储存过程中菌群结构变化研究[J].南京晓庄学院学报,2011(6):37-40. |
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| 作者姓名： | 张红琳 周红霞 周东蕊 吴文婕 |
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| 作者单位： | 1. 南京晓庄学院生物化工与环境工程学院,江苏南京,211171
2. 东南大学学习研究中心,江苏南京,211193 |
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| 基金项目： | 江苏省科技支撑计划(BE2010675) |
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| 摘 要： | 探究烤鸭储存过程中菌群的变化，为延长其贮存期奠定理论基础．用酚、氯仿、异戊醇法提取烤鸭肉中细菌的基因组DNA，PCR扩增16SRNAV3区，用DGGE电泳技术分析菌群结构的变化情况，然后用Bionumerics软件对DGGE分子指纹图谱进行烤鸭肉菌群结构相似性分析．PCR结果表明，成功扩增了细菌基因组DNA，为230bp；DGGE实验结果表明，DGGE分子指纹图谱上条带存在显著差异；用bionumberics软件分析，发现样本相似度不断变化，表明在储存过程中，烤鸭肉菌群结构发生了变化．该研究为延长烤鸭肉保质期提供理论参考依据．
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| 关 键 词： | 16S RNA 菌群结构 PCR DGGE |
A Study on the Change of Bacteria Structure of Roast Duck in the Process of Storage |
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| ZHANG Hong-lin,ZHOU Hong-xia,ZHOU Dong-rui,WU Wen-jie.A Study on the Change of Bacteria Structure of Roast Duck in the Process of Storage[J].Journal of Nanjing Xiaozhuang College,2011(6):37-40. |
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| Authors: | ZHANG Hong-lin ZHOU Hong-xia ZHOU Dong-rui WU Wen-jie |
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| Institution: | ZHANG Hong-lin1,ZHOU Hong-xia1,ZHOU Dong-rui2,WU Wen-jie1(1.School of Biochemical and Environmental Engineering,Nanjing Xiaozhuang University,Nanjing 211171,Jiangsu,2.Research Center for Learning Science,Southeast University,Nanjing 211193,Jiangsu) |
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| Abstract: | The bacterial community change of roast duck was studied to find the theoretical bases for extending the storage period.Total bacteria genomic DNA was extracted from the duck samples by the method of phenol-chloroform after pre-treatment for 16S r DNA V3 region PCR amplification,and PCR products were detected and analyzed by denaturing gradient gel electrophoresis(DGGE).Then the similarity of DGGE fingerprints of the bacterial community was analysed by the Bionumerics software.The results showed that the DN... |
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| Keywords: | 16S RNA bacteria struction PCR DGGE |
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