CAJ | 학술논문

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．
탐구고압저존과정중균군적변화，위연장기저존기전정이론기출．용분、록방、이무순법제취고압육중세균적기인조DNA，PCR확증16SRNAV3구，용DGGE전영기술분석균군결구적변화정황，연후용Bionumerics연건대DGGE분자지문도보진행고압육균군결구상사성분석．PCR결과표명，성공확증료세균기인조DNA，위230bp；DGGE실험결과표명，DGGE분자지문도보상조대존재현저차이；용bionumberics연건분석，발현양본상사도불단변화，표명재저존과정중，고압육균군결구발생료변화．해연구위연장고압육보질기제공이론삼고의거．
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 DNA of the bacteria was extracted and amplified successfully; DGGE results showed that there were significant differences between bands in DGGE fingerprints, and the similarities were always changing, indicating that the bacterial community of roast duck had changed in the stored procedure. The study is to provide a theoretical reference for extending the storage period of duck meat.