新疆柯尔克孜族传统发酵饮料博扎中微生物群落结构的PCR-DGGE分析

doi:10.7506/spkx1002-6630-201201022

食品科学 ›› 2012, Vol. 33 ›› Issue (1): 111-114.doi: 10.7506/spkx1002-6630-201201022

新疆柯尔克孜族传统发酵饮料博扎中微生物群落结构的PCR-DGGE分析

努尔古丽·热合曼，华长春，朱晓莹，古丽苏木·托克逊，董明盛

1.新疆师范大学生命科学学院，新疆乌鲁木齐 830054；2.南京农业大学食品科技学院，江苏南京 210095

收稿日期:2011-08-17 修回日期:2011-12-31 出版日期:2012-01-15 发布日期:2012-01-12
通讯作者: 董明盛 E-mail:nurgulum@163.com
基金资助:
新疆师范大学博士科研启动基金项目；国家自然科学基金项目(31050005)

PCR-DGGE Analysis of Microbial Community Structure of Bozaa, a Traditional Kyrgyz Fermented Beverage

Nurgul RAHMAN，HUA Chang-chun，ZHU Xiao-ying，Gulsum TOHSUN，DONG Ming-sheng

1.School of Life Sciences, Xinjiang Normal University, Urumqi 830054, China；
2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Received:2011-08-17 Revised:2011-12-31 Online:2012-01-15 Published:2012-01-12
Contact: DONG Ming-sheng E-mail:nurgulum@163.com

摘要/Abstract

摘要：

采用PCR-DGGE 技术分析新疆柯尔克孜民族古老传统发酵饮料——博扎(Bozaa)中微生物种群结构，对博扎细菌和酵母菌DGGE 图谱上主要条带的DNA 进行测序和序列分析。结果表明，博扎中细菌组成包括植物乳杆菌(Lactobacterium plantarum)、短乳杆菌(Lactobacillus brevis)、蜡状芽孢杆菌(Bacillus cereus)、巴氏醋酸杆菌(Acetobacerpasteurianus)、啤酒酵母(Saccharomyces cerevisiae)，初步成功解析评估了博扎中微生物的多样性。

关键词: 博扎, 变性梯度凝胶电泳, 微生物区系

Abstract:

The microbial community structure of Bozaa, a traditional Kyrgyz fermented beverage, was analyzed by the PCRDGGE
technique. PCR amplification of 16S rRNA gene V6－V8 region and 26S rDNA D1 region were performed for bacteria
and yeast in the beverage, respectively. The main DNA bands in the DGGE profiles of the PCR products obtained were
subjected to sequence analysis. The results showed that the microbial flora of Bozaa was composed of Lactobacterium
plantarum, Lactobacillus brevis, Bacillus cereus, Acetobacer pasteurianus, and Saccharomyces cerevisiae, which was a successful
primary elucidation of the microbial diversity of Bozaa.

Key words: Bozaa, denaturing gradient gel electrophoresis (DGGE), microflora

中图分类号:

TS201.3

努尔古丽·热合曼，华长春，朱晓莹，古丽苏木·托克逊，董明盛. 新疆柯尔克孜族传统发酵饮料博扎中微生物群落结构的PCR-DGGE分析[J]. 食品科学, 2012, 33(1): 111-114.

Nurgul RAHMAN，HUA Chang-chun，ZHU Xiao-ying，Gulsum TOHSUN，DONG Ming-sheng. PCR-DGGE Analysis of Microbial Community Structure of Bozaa, a Traditional Kyrgyz Fermented Beverage[J]. FOOD SCIENCE, 2012, 33(1): 111-114.

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参考文献：

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新疆柯尔克孜族传统发酵饮料博扎中微生物群落结构的PCR-DGGE分析

PCR-DGGE Analysis of Microbial Community Structure of Bozaa, a Traditional Kyrgyz Fermented Beverage

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