食品科学 ›› 2012, Vol. 33 ›› Issue (19): 338-343.

• 专题论述 • 上一篇    下一篇

PCR-DGGE技术在肉品微生物生态学中的应用

李沛军1 ,孔保华1,*,郑冬梅1,王 营1,2,杨赫鸿1   

  1. 1.东北农业大学食品学院 2.东北农业大学 乳品科学教育部重点实验室
  • 收稿日期:2011-09-05 修回日期:2012-08-08 出版日期:2012-10-15 发布日期:2012-09-17
  • 通讯作者: 孔保华 E-mail:kongbh@163.com
  • 基金资助:

    国家公益性行业(农业)科研专项经费项目;东北农业大学创新专项基金项

Application of PCR-DGGE to Study Microbial Ecology of Meat: A Review

  • Received:2011-09-05 Revised:2012-08-08 Online:2012-10-15 Published:2012-09-17

摘要: 人们一直通过传统的纯化、培养方法对肉和肉制品中的微生物进行研究,其操作过程复杂且无法准确描述完整的菌群结构。聚合酶链式反应-变性梯度凝胶电泳(PCR-DGGE)技术因其具有快速、精确的特点在微生物生态学中得到了广泛应用。本文主要介绍PCR-DGGE技术的原理,从非发酵肉制品腐败和发酵肉制品成熟两个角度综述其在肉品微生物生态学研究中的应用,并对该技术今后在肉品微生物研究中的应用进行展望。

关键词: PCR-变性梯度凝胶电泳, 肉制品, 微生物生态, 原料肉, 发酵

Abstract: The traditional purification and culture method is used to study microorganisms present in meat and meat products all the time. However, this method is a tedious process and cannot accurately describe the complete microflora structure. Polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) has been applied widely in microbial ecology research due to its high convenience and accuracy. In this paper, the principle of PCR-DGGE is introduced briefly, and its recent applications to study the spoilage of non-fermented meat products and the maturation of fermented meat products are reviewed. Moreover, some disadvantages of this technique and its further prospects are discussed.

Key words: PCR-DGGE, meat products, microbial ecology, raw meat, fermentation

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