食品科学

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蛋白质组学及其在醋酸菌研究中的应用

张志燕1,2,马海乐1,*,杨艳华2   

  1. 1.江苏大学食品与生物工程学院,江苏 镇江 212013;2.江苏大学生命科学研究院,江苏 镇江 212013
  • 出版日期:2016-03-15 发布日期:2016-03-17

Advances in Proteomics and Its Application in Acetic Acid Bacteria Research

ZHANG Zhiyan1,2, MA Haile1,*, YANG Yanhua2   

  1. 1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
    2. Institute of Life Sciences, Jiangsu University, Zhenjiang 212013, China
  • Online:2016-03-15 Published:2016-03-17

摘要:

蛋白质组学技术是后基因组学时代的重要研究手段。近年来,在食品工业微生物领域,其中在对食醋生产中起主要作用的醋酸菌研究中,蛋白质组学技术已得到了广泛应用。本文简述了蛋白质组学的概念及研究的主要技术,同时综述了蛋白质组学在醋酸菌研究中的应用,展望了醋酸菌蛋白质组学在食醋工业中的应用发展前景。

关键词: 蛋白质组, 醋酸菌, 二维凝胶电泳, 质谱技术

Abstract:

Proteomic techniques, the most important research tools in the post-genomic era, have been widely applied to
research useful microbes such as acetic acid bacteria (AAB) for the food industry. The present paper outlines the concept of
proteomics and reviews proteomic techniques and their application in AAB research. Moreover, future applications of AAB
proteomics in the vinegar industry are prospected as well.

Key words: proteomics, acetic acid bacteria, two dimensional electrophoresis (2-DE), mass spectrometry (MS)

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