PCR-DGGE技术分析腌制麻竹笋中微生物多样性

采用聚合酶链式反应-变性梯度凝胶电泳（polymerase chain reaction-denaturing gradient gel electrophoresis，PCR-DGGE）技术对盐质量浓度5 g/100 mL和19 g/100 mL腌制麻竹笋的微生物区系进行研究。结果表明，经DNA提取、巢式PCR、DGGE电泳和克隆测序后，从低盐质量浓度（5 g/100 mL）腌制笋中分离出4 条明显的亮带，经鉴定分别为食窦魏斯氏菌（Weissella cibaria）、乳球菌属（Lactococcus sp.）、魏斯氏菌属（Weissella sp.）和乳酸乳球菌（Lactococcus lactis）；从高盐质量浓度（19 g/100 mL）腌制笋中分离出5 条明显的亮带，经鉴定分别为绿色气球菌（Aerococcus viridans）、赖氨酸芽孢杆菌属（Lysinibacillus sp.）、未得到培养的细菌（unculturedbacterium）、厌氧芽孢杆菌属（Anoxybacillus sp.）和芽孢杆菌属（Bacillus sp.）；低盐腌制笋的优势菌多为益生菌，而高盐腌制笋的优势菌则多为抗性较强的菌。基于16S rDNA的PCR-DGGE技术为分析腌制麻竹笋中微生物多样性提供了一条可靠、快速的有效途径。

Diversity of Microbial Flora from Pickled Ma Bamboo Shoots Analyzed by PCR-DGGE

The microbial flora in pickled Ma bamboo shoots with low (5 g/100 mL) and high salt concentration (19 g/100 mL) was
studied by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). The results showed that after
DNA extraction, nested PCR, DGGE, cloning and DNA sequencing, 4 clear bands were separated from the low-salt pickled
bamboo shoots, and identified to be Weissella cibaria, Lactococcus sp., Weissella sp. and Lactococcus lactis, respectively.
Five clear and bright bands were separated and identified from the high-salt pickled bamboo shoots, including Aerococcus
viridans, Lysinibacillus sp., uncultured bacterium, Anoxybacillus sp. and Bacillus sp.. The dominant bacteria in the low-salt
pickled bamboo shoots were mostly probiotic bacteria, while bacteria with higher resistance were mostly found in the highsalte
bamboo shoots. In conclusion, PCR-DGGE based on the 16S rDNA can provide a reliable, fast and effective way for
the analysis of microbial diversity in pickled Ma bamboo shoots.