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。
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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第19期338-343,共6页
Food Science
基金
国家公益性行业(农业)科研专项(200903012-02)
东北农业大学创新专项(CXZ011-2)
