CAJ | 학술논문

应用基于16S rDNA的PCR-DGGE （变性梯度凝胶电泳）技术对接种发酵剂与未接种发酵剂的新疆传统风干羊肉中微生物的变化进行研究。将分别在0，1，2，7，14，21，28 d取接种风干羊肉与未接种风干羊肉的样品，提取样品总DNA，通过PCR扩增，变性梯度凝胶电泳，将16S rDNA （V6~V8区）的条带割胶测序确定样品中的微生物群落，将接种发酵剂与未接种发酵剂的风干羊肉样品中的微生物群落进行比较。研究结果表明，经测序比对，条带F3和f3为木糖葡萄糖球菌，条带K12， F12和f12为清酒乳杆菌， F组和f组都含有木糖葡萄球菌和清酒乳杆菌，而K组中无木糖葡萄糖球菌，表明发酵剂在风干羊肉发酵过程中成为了优势菌，并对其他微生物有抑制作用。
응용기우16S rDNA적PCR-DGGE （변성제도응효전영）기술대접충발효제여미접충발효제적신강전통풍간양육중미생물적변화진행연구。장분별재0，1，2，7，14，21，28 d취접충풍간양육여미접충풍간양육적양품，제취양품총DNA，통과PCR확증，변성제도응효전영，장16S rDNA （V6~V8구）적조대할효측서학정양품중적미생물군락，장접충발효제여미접충발효제적풍간양육양품중적미생물군락진행비교。연구결과표명，경측서비대，조대F3화f3위목당포도당구균，조대K12， F12화f12위청주유간균， F조화f조도함유목당포도구균화청주유간균，이K조중무목당포도당구균，표명발효제재풍간양육발효과정중성위료우세균，병대기타미생물유억제작용。
The microbial community structure of air-dry mutton during the processing is studied by PCR amplification and denaturing gradient gel electrophoresis based on 16S rDNA. The samples of the inoculated starter air-dry mutton and not inoculated starter air-dry mutton are harvested respectively at 0, 1, 2, 7, 14, 21, 28 d. The total DNA is extracted, and band is got through experimental procedure of PCR-DGGE. The band of 16S rDNA (V6~V8) are sequenced to identify microbial kinds of samples. The microbial community structure is analyzed by DGGE (denaturing gradient gel electrophoresis) and compared the inoculated starter air-dry mutton with the traditional not inoculated starter air-dry mutton. Sequencing and alignment results show that band of F3, f3 are Staphylococcus xylosus strain, band of K12, F12, f12 are Lactobacillus sakei. Both F group and f group have Staphylococcus xylosus strain and Lactobacillus sakei. However, K group don't have Staphylococcus xylosus strain. The findings indicates the starters (including Staphylococcus xylosus strain and Lactobacillus sakei) are primary bacteria, and have inhibitory activity against other bacteria during the ripening of fermentative process.