基于PCR-DGGE分析云南牛干巴的细菌群落结构
刘姝韵1,2，尚思奇1,2，孙 灿1，王桂瑛1,2，程志斌2，肖 蓉1，蒋进仙1，汪善荣3,*，廖国周2,*
1.云南农业大学食品科学技术学院，云南 昆明 650201；2.云南省畜产品加工工程技术研究中心，云南 昆明 650201；3.云南农业大学云南农村干部学院，云南 昆明 650201
Analysis of Bacterial Community Structure of Yunnan Dry-Cured Beef by Polymerase Chain Reaction-Denaturing Gradient Gel Electrophorsis
LIU Shuyun1,2, SHNAG Siqi1,2, SUN Can1, WANG Guiying1,2, CHENG Zhibin2, XIAO Rong1, JIANG Jinxian1, WANG Shanrong3,*, LIAO Guozhou2,*
1.College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; 2.Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Kunming 650201, China; 3.Yunnan Rural Leader College, Yunnan Agricultural University, Kunming 650201, China
摘要 以黄牛后腿肉为原料，采用传统工艺加工云南牛干巴，分别在腌制前、腌制中期、腌制后期、成熟 1 个月、成熟2 个月与成熟3 个月6 个加工阶段取样，应用聚合酶链式反应-变性梯度凝胶电泳（polymerase chain reaction-denaturing gradient gel electrophorsis，PCR-DGGE）技术分析不同加工阶段牛干巴的细菌群落结构及多样性 差异。结果表明：牛干巴具有较为丰富的细菌多样性，同时存在明显的优势种群结构变化。腌制阶段的细菌种类最 为丰富；腌制前与腌制后的样品中细菌群落结构差异明显，同一阶段细菌群落结构组成类似；存在于牛干巴加工过 程中的细菌主要为葡萄球菌属（Staphylococcus）、嗜冷杆菌（Psychrobacter）及明串珠菌属（Leuconostoc）等，其 中肠膜明串珠菌葡聚糖亚种（L.mesenteroides subsp. dextranicum）是优势菌种；此外，牛干巴加工过程中还存在着 不可培养（unculturable bacterium）的菌群。
关键词 ：
云南牛干巴 ,
聚合酶链式反应-变性梯度凝胶电泳 ,
细菌群落结构 ,
多样性
Abstract ：Yunnan dry-cured beef was processed from beef hindquarter using the traditional method. Six samples were collected before curing, during the mid- and late-curing stages, and after one, two and three months of fermentation and ripening, respectively and then the bacterial community structure and diversity in dry-cured beef at different processing stages were analyzed using polymerase chain reaction-denaturing gradient gel electrophorsis (PCR-DGGE). The results showed that dry-cured beef was relatively rich in bacterial diversity, and the dominant bacterial populations in it were highly diverse. The highest bacterial diversity was found during the curing process of meat; there was a significant difference in the bacterial community structure between cured and uncured meat. The bacterial community structure remained similar at the same stage of processing. The bacterial community mainly consisted of Staphylococcus, Psychrobacter and Leuconostoc, with the predominance of L.mesenteroides subsp. dextranicum, along with unculturable bacteria, during the processing of dry-cured beef.
Key words ：
Yunnan dry-cured beef
polymerase chain reaction-denaturing gradient gel electrophorsis (PCR-DGGE)
bacterial community structure
diversity
基金资助: 国家自然科学基金地区科学基金项目（31360394）
引用本文:
刘姝韵，尚思奇，孙 灿，王桂瑛，程志斌，肖 蓉，蒋进仙，汪善荣，廖国周. 基于PCR-DGGE分析云南牛干巴的细菌群落结构[J]. 肉类研究, 2017, 31(9): 44-50 https://doi.org/10.7506/rlyj1001-8123-201709008
链接本文:
https://www.rlyj.net.cn/CN/10.7506/rlyj1001-8123-201709008 或 https://www.rlyj.net.cn/CN/Y2017/V31/I9/44
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2017, Vol. 31 
