变性梯度凝胶电泳法初步解析茯砖茶渥堆发酵过程中细菌群落结构

doi:10.7506/spkx1002-6630-201415035

食品科学

变性梯度凝胶电泳法初步解析茯砖茶渥堆发酵过程中细菌群落结构

刘石泉，胡治远，赵运林

1.湖南城市学院化学与环境工程学院，湖南益阳 413000；2.湖南农业大学生物科学与技术学院，湖南长沙 410128

出版日期:2014-08-15 发布日期:2014-08-25

Preliminary Analysis of Bacterial Community Structure during Pile-Fermentation Process of Fuzhuan Brick Tea by Denaturing Gradient Gel Electrophoresis (DGGE)

LIU Shi-quan, HU Zhi-yuan, ZHAO Yun-lin

1. College of Chemistry and Environment Engineering, Hunan City University, Yiyang 413000, China;
2. College of Biology and Technology, Hunan Agricultural University, Changsha 410128, China

Online:2014-08-15 Published:2014-08-25

摘要/Abstract

摘要：

为解析茯砖茶渥堆发酵过程中细菌群落结构和种类，对渥堆过程中不同时间段细菌16S rDNA 的V3可变区进行扩增，对细菌变性梯度凝胶电泳（denaturing gradient gel electrophoresis，DGGE）图谱中条带进行克隆、测序和序列比对。结果表明：黑毛茶在渥堆过程中以渥堆24 h为分界点，前后各自细菌群落结构相似，但前后的差异较大；从16S rDNA 的V3可变区比对结果证明黑毛茶渥堆过程中有诺卡氏菌属、新鞘脂菌属、短波单胞菌属、韦龙氏假单胞菌属、突那梭菌属、克雷伯氏菌属、乳杆菌属及不可培养的ε-变形菌、腐败螺旋菌属、黏球菌属、根瘤菌属和未知分类地位的不可培养细菌6 种。采用DGGE指纹图谱能更全面、更真实地反映黑毛茶渥堆发酵过程中细菌群落的结构和多样性变化。

关键词: 茯砖茶, 渥堆发酵, 变性梯度凝胶电泳, 细菌群落结构

Abstract:

In order to explore the bacterial community structure and species during the pile-fermentation process of Fuzhuan
Brick Tea, the V3 variable region of bacterial 16S rDNA was amplified at different fermentation times and analyzed by
denaturing gradient gel electrophoresis (DGGE), and the DGGE bands were cloned, sequenced and aligned. The results
showed that 24 hours of pile-fermentation was the critical point. A similar bacterial community structure was observed
before and after the point, respectively, while a significant difference existed between the two stages. The sequence
alignment of 16S rDNA V3 variable region showed that Millisia brevis, Novosphingobium sp., Brevundimonas aurantiaca,
Pseudomonas veronii, Clostridium ultunense, Klebsiella pneumonia, Lactobacillus plantarum, unculturable strains including
Epsilon proteobacterium, Saprospiraceae bacterium, Myxococcales bacterium and Rhizobiales bacterium, and six species of
unculturable bacteria with unknown taxonomic status were detected. Therefore, pile fermentation of the black tea involved
a large number of bacteria, and the bacterial community during the process was relatively stable. In conclusion, DGGE
fingerprint can provide a comprehensive and true reflection of changes in the bacterial community structure and diversity of
Fuzhuan brick tea during the fermentation process.

Key words: Fuzhuan brick tea, pile-fermentation, denaturing gradient gel electrophoresis (DGGE), bacterial community structure

中图分类号:

S571.1，Q939.97

刘石泉，胡治远，赵运林. 变性梯度凝胶电泳法初步解析茯砖茶渥堆发酵过程中细菌群落结构[J]. 食品科学, doi: 10.7506/spkx1002-6630-201415035.

LIU Shi-quan, HU Zhi-yuan, ZHAO Yun-lin. Preliminary Analysis of Bacterial Community Structure during Pile-Fermentation Process of Fuzhuan Brick Tea by Denaturing Gradient Gel Electrophoresis (DGGE)[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201415035.

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变性梯度凝胶电泳法初步解析茯砖茶渥堆发酵过程中细菌群落结构

Preliminary Analysis of Bacterial Community Structure during Pile-Fermentation Process of Fuzhuan Brick Tea by Denaturing Gradient Gel Electrophoresis (DGGE)

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