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应用PCR-DGGE技术研究4℃冷藏期间牡蛎鳃部菌群的动态变化及腐败菌群.直接从牡蛎鳃部中提取细菌总DNA,对细菌的16SrDNA的V3区进行PCR扩增,扩增产物进行变性梯度凝胶电泳(DGGE),分析DGGE微生物指纹图谱.DGGE指纹图谱结果表明,新鲜牡蛎鳃部菌群复杂,随冷藏期的变化菌条带变化明显;整个冷藏期间Lactococcus raffinolactis和Enterobacter sp.为牡蛎鳃部的优势菌,牡蛎冷藏后期腐败的主要菌群为假单胞菌属(Pseudomonas sp.)、气单胞菌属(Aeromonas spp.)、乳球菌属(Lactococcus spp.)、肠杆菌属(Enterobacter spp.)、Weissella confusa和Lactobacillus sakei.
PCR-DGGE was used to study the dynamic changes of gill flora and the spoilage bacteria population in the oyster during 4 ℃ cold storage.The total bacterial DNA was extracted directly from the gill of oyster and the PCR products were amplified by PCR from the V3 region of 16SrDNA Denaturing gradient gel electrophoresis (DGGE) was used to analyze the microbial fingerprint of DGGE.The results of DGGE fingerprinting showed that the gill flora of fresh oyster was complex and varied significantly with the change of cold storage period. Lactococcus raffinolactis and Enterobacter sp. The dominant bacteria in oyster gills and oyster were Pseudomonas sp., Aeromonas spp., Lactococcus spp., Enterobacter sp. Enterobacter spp., Weissella confusa and Lactobacillus sakei.