变形梯度凝胶电泳技术及其在发酵肉制品微生物多样性研究中的应用
변형제도응효전영기술급기재발효육제품미생물다양성연구중적응용
DGGE Technique and Its Application in Meat Fermentation Microbial Diversity Research
  • 万方数据
    食品科学 식품과학
    FOOD SCIENCE
    2009年 z1期 162-166 ,共5页

    贺萍萍%杨秀华%王远亮%李宗军

    하평평%양수화%왕원량%리종군

    DGGE%发酵肉制品%微生物多样性 DGGE%髮酵肉製品%微生物多樣性
    DGGE%발효육제품%미생물다양성
    DGGE%fermented meat%microbial diversity
    随着分子生物学的发展,变性梯度凝胶电泳技术(DGGE)成为近年来微生物学研究中应用较广泛的分子技术之一,文章简要介绍了DGGE的原理及其优点,以及国外研究者应用DGGE研究发酵肉制品发酵成熟过程中微生物的多样性.
    수착분자생물학적발전,변성제도응효전영기술(DGGE)성위근년래미생물학연구중응용교엄범적분자기술지일,문장간요개소료DGGE적원리급기우점,이급국외연구자응용DGGE연구발효육제품발효성숙과정중미생물적다양성.
    With the development of molecular biology,denaturing gradient gel electrophoresis (DGGE)has become one of the extensively applied technologies in the study of mocrobiology in recent years.In this paper,the principle and advantages of DGGE were briefly introduced,as well as the applications of DGGE in the study of microbial diversity of fermentated meat products.
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