黑龙江八一农垦大学学报
黑龍江八一農墾大學學報
흑룡강팔일농은대학학보
Journal of Heilongjiang August First Land Reclamation University
2015年
5期
78-81
,共4页
东北粘豆包%变性梯度凝胶电泳%细菌多样性
東北粘豆包%變性梯度凝膠電泳%細菌多樣性
동북점두포%변성제도응효전영%세균다양성
northeast Niaodoubao%denaturing gradient gel electrophoresis%bacterial diversity
以不同地区采集的东北粘豆包发酵面团为研究对象，利用聚合酶链式反应-变性梯度凝胶电泳技术探究了东北粘豆包发酵面团中细菌菌群的组成与多样性。结果表明：在东北粘豆包发酵面团中共鉴定了5个菌属、10个菌种的细菌，推测其中的发酵乳杆菌和植物乳杆菌为细菌优势发酵菌种，其余8个菌种在不同样品中均呈现一定的多态性，说明东北粘豆包发酵面团中细菌菌群多样性丰富。
以不同地區採集的東北粘豆包髮酵麵糰為研究對象，利用聚閤酶鏈式反應-變性梯度凝膠電泳技術探究瞭東北粘豆包髮酵麵糰中細菌菌群的組成與多樣性。結果錶明：在東北粘豆包髮酵麵糰中共鑒定瞭5箇菌屬、10箇菌種的細菌，推測其中的髮酵乳桿菌和植物乳桿菌為細菌優勢髮酵菌種，其餘8箇菌種在不同樣品中均呈現一定的多態性，說明東北粘豆包髮酵麵糰中細菌菌群多樣性豐富。
이불동지구채집적동북점두포발효면단위연구대상，이용취합매련식반응-변성제도응효전영기술탐구료동북점두포발효면단중세균균군적조성여다양성。결과표명：재동북점두포발효면단중공감정료5개균속、10개균충적세균，추측기중적발효유간균화식물유간균위세균우세발효균충，기여8개균충재불동양품중균정현일정적다태성，설명동북점두포발효면단중세균균군다양성봉부。
In this paper,the sourdough samples of northeast Niandoubao collected from different northeast region were used as the research materials,PCR-DGGE (polymerase chain reaction-denaturing gradient gel electrophoresis)technology was applied for diversity and dynamic analysis of microbial flora in northeast Niandoubao sourdough. The results showed that five genera and ten species of bacteria were identified from northeast Niandoubao sourdough,in which Lactobacillus fermentum and Lactobacillus plantarum were the dominant during fermentation. Therefore,bacterial diversity of northeast Niandoubao sourdough is rich.
