泡菜发酵过程中菌相变化的研究Study on Microflora Changes during Fermentation of Pickles
闫颖娟;夏秀东;李爱茹;董明盛;
摘要(Abstract)：
[目的]研究泡菜发酵过程中的菌相变化过程。[方法]以自制泡菜为研究对象,利用变性梯度凝胶电泳(DGGE)技术对泡菜发酵过程中和泡菜成品的菌相进行了分析。[结果]发酵过程中的泡菜电泳图上的条带从发酵第1天的13条逐渐减少到第4天的11条再到第7天的9条,而泡菜成品中的条带则只有明显的2个条带。[结论]随着发酵过程的进行,泡菜最初的杂菌逐渐被优势菌抑制并最终取代。
关键词(KeyWords)： 发酵;泡菜;聚合酶链式反应-变性梯度凝胶电泳
基金项目(Foundation): 国家自然科学基金青年基金项目(31501460)
作者(Author): 闫颖娟;夏秀东;李爱茹;董明盛;
Email:
DOI: 10.13989/j.cnki.0517-6611.2016.31.015
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