【摘要】：以不同品牌腐乳為研究對(duì)象,利用聚合酶鏈?zhǔn)椒磻?yīng)的變性梯度凝膠電泳技術(shù)對(duì)腐乳中的細(xì)菌進(jìn)行多樣性分析。結(jié)果表明:克東牌腐乳的細(xì)菌多樣性最低,廣合牌腐乳的細(xì)菌多樣性最高。乳酸桿菌屬是腐乳中細(xì)菌的優(yōu)勢(shì)菌群。乳酸菌屬、藤黃微球菌和糞腸球菌為4種品牌腐乳的共有菌株。融合魏斯氏菌、瑞士乳桿菌和乳酸鏈球菌存在于老才臣牌腐乳、廣合牌腐乳和王致和牌腐乳中。植物乳桿菌和發(fā)酵乳桿菌存在于廣合牌腐乳和王致和牌腐乳中。玫瑰考克氏菌只存在于克東牌腐乳中,而醋酸鈣不動(dòng)桿菌只存在于王致和牌腐乳中�？芍煌放聘橹屑�(xì)菌的多樣性存在著差異。
[Abstract]:The diversity of bacteria in sufu was analyzed by denaturing gradient gel electrophoresis with polymerase chain reaction. The results showed that the bacterial diversity of Kedong sufu was the lowest, and that of Guanghe sufu was the highest. Lactobacillus is the dominant bacteria in sufu. Lactobacillus, Micrococcus luteum and Enterococcus faecalis are common strains of four brands of suckling. The fusion of Weiss's bacillus, Lactobacillus Switzerland and Lactococcus lactis were found in sufu of Laoceng brand, Guanhe brand and Wang Zhihe brand. Lactobacillus plantarum and Lactobacillus fermentum were found in Guanghe sufu and Wang Zhihe sufu. Acinetobacter cereus was found only in Kedong sufu and Acinetobacter cereus in Wang Zhihe sufu. The diversity of bacteria in different brands of sufu is different.
【作者單位】： 永城職業(yè)學(xué)院食品化工系;
【分類號(hào)】：TS214.2

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