CAJ | 학술논문

随着分子生物学技术的快速发展，以聚合酶链反应（polymerase chain reaction，PCR）为基础的非培养鉴定技术在发酵肉制品菌群鉴定中得到越来越广泛的应用。其方法主要有种特异性PCR、聚合酶链反应-变性梯度凝胶电泳等。与传统的分离培养鉴定方法相比，非培养方法具有直接、快速、准确、实时等优点，但同时也存在一些缺点，如样品复杂程度、DNA（RNA）提取条件、PCR反应过程的差异等均可影响鉴定结果。非培养鉴定技术与传统微生物鉴定技术相结合，能够对发酵肉制品菌群多态性和动态变化做出准确的鉴定。
수착분자생물학기술적쾌속발전，이취합매련반응（polymerase chain reaction，PCR）위기출적비배양감정기술재발효육제품균군감정중득도월래월엄범적응용。기방법주요유충특이성PCR、취합매련반응-변성제도응효전영등。여전통적분리배양감정방법상비，비배양방법구유직접、쾌속、준학、실시등우점，단동시야존재일사결점，여양품복잡정도、DNA（RNA）제취조건、PCR반응과정적차이등균가영향감정결과。비배양감정기술여전통미생물감정기술상결합，능구대발효육제품균군다태성화동태변화주출준학적감정。
With the rapid development of molecular biological technology, culture independent methods based on polymerase chain reaction (PCR) technology have an increasing application in the identification of microorganisms in fermented meat. The existing culture independent methods mainly include species specific PCR and PCR-denatured gradient gel electrophoresis/temperature gradient gel electrophoresis (PCR-DGGE/TGGE). Compared with traditional culture dependent methods, culture independent methods have some advantages such as direct, rapid, accurate and real-time, but also have disadvantages because the results may be influenced by sample complexity, DNA extraction and PCR reaction. The combined application of culture dependent and culture independent methods may provide the best estimation of polymorphism and dynamic changes of microorganisms in fermented meat.