内蒙古发酵乳制品菌群多样性分析
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- 英文论文题名：Bacterial diversity analysis of fermented dairy form inner mongolia
- 论文作者：刘馨月 ; 王佳莹 ; 张公亮 ; 侯红漫
- 英文论文作者：Liu Xinyue ; Wang Jiagying ; Zhang Gongliang ; Hou Hongman ; School of Food Science and Technology ; Dalian Poltechnic University
- 年：2016
- 作者机构：大连工业大学食品学院;
- 论文关键词：酸奶 ; 奶豆腐 ; 16S rDNA ; 多样性
- 英文论文关键词：yogurt ; dried milk cake ; 16S rDNA ; diversity
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS252.1
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：104k
- 原文格式：O
- 会议级别：全国
摘要
酸奶和奶豆腐是内蒙古传统的发酵乳制品,其营养丰富,口感独特,深受消费者喜爱。本研究以内蒙古传统发酵的酸奶和奶豆腐为原料,以提取的细菌总DNA为模板,使用细菌通用引物27F和1492R,采用聚合酶链式反应-限制性片段长度多态性分析技术(PCR-RFLP),构建了酸奶和奶豆腐样品中细菌16S rDNA文库及系统发育树,确定了其细菌与已知细菌之间基因系统进化关系。结果表明,在酸奶样品中筛选得到15个细菌基因分型,奶豆腐中有5个。此外,经过Blast比对可知,酸奶和奶豆腐中乳球菌为其优势菌属,但由于酸奶与奶豆腐的加工方式不同,其中存在的菌属也略有差别。与传统培养法相比本研究所使用的方法得到的实验结果更加全面、系统,为开发利用内蒙古地区酸奶和奶豆腐中存在的有益微生物和工业化生产提供理论依据。
Yogurt and dried milk cake are the traditional fermented dairy products in Inner Mongolia.It is so popular because of its rich nutrition and unique taste.In this study,the yogurt and dried milk cake from traditional fermented dairy products in Inner Mongolia were considered as the materials to be analyzed the bacterial diversity.The sample DNA was extracted using the Bacterial DNA Extraction Kit and was as the template.Then the bacterial universal primers27 F and 1492 R,we adopted the method of polymerase chain reaction-restriction fragment length polymorphism(PCR-RFLP) to construct 16 S rDNA clone library and phylogenetic trees of yogurt and dried milk cake.Finally,the bacterial genetic system evolutionary relationshipswere assessed.Our results showed thatl5 of bacterial genotyping were screened from the yogurt sample,and 5 bacterial genotyping come from the dried milk cake sample.In addition,Lactococcus sp.was the dominant bacteria in yogurt and dried milk cake after the sequence blast,but due to the yogurt and dried milk cake were processed through the different ways,there was a slightly different species between those two kinds of sample.In conclusion,compared with the traditional culture method,this method used by us could make the results more systemic and comprehensive.Thus this could also provide some theory basis forthe development and utilization of Inner Mongolia region yogurt and dried milk cake.
Yogurt and dried milk cake are the traditional fermented dairy products in Inner Mongolia.It is so popular because of its rich nutrition and unique taste.In this study,the yogurt and dried milk cake from traditional fermented dairy products in Inner Mongolia were considered as the materials to be analyzed the bacterial diversity.The sample DNA was extracted using the Bacterial DNA Extraction Kit and was as the template.Then the bacterial universal primers27 F and 1492 R,we adopted the method of polymerase chain reaction-restriction fragment length polymorphism(PCR-RFLP) to construct 16 S rDNA clone library and phylogenetic trees of yogurt and dried milk cake.Finally,the bacterial genetic system evolutionary relationshipswere assessed.Our results showed thatl5 of bacterial genotyping were screened from the yogurt sample,and 5 bacterial genotyping come from the dried milk cake sample.In addition,Lactococcus sp.was the dominant bacteria in yogurt and dried milk cake after the sequence blast,but due to the yogurt and dried milk cake were processed through the different ways,there was a slightly different species between those two kinds of sample.In conclusion,compared with the traditional culture method,this method used by us could make the results more systemic and comprehensive.Thus this could also provide some theory basis forthe development and utilization of Inner Mongolia region yogurt and dried milk cake.
引文