毕业论文-榨菜低盐腌制体系中优势种群的分子鉴定及分析.docVIP

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毕业论文-榨菜低盐腌制体系中优势种群的分子鉴定及分析.doc

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- PAGE I - 本科毕业论文（20 届）榨菜低盐腌制体系中优势种群的分子鉴定及分析所在学院专业班级生物工程学生姓名学号指导教师职称完成日期年月 PAGE 目录中英文摘要引言··················································································1 1材料与方法·········································································· 1 1.1 实验材料······································································1 1.1.1原料和培养基·····························································1 1.1.2主要试剂和仪器··························································1 1.2实验方法······································································2 1.2.1榨菜腌制的生产工艺流程··················································2 1.2.2榨菜腌制生产的操作要点··················································2 1.2.3腌制过程中榨菜体系中的乳酸菌数和酸度的检测·······························2 1.2.4 16S rDNA序列检测技术构建基因文库·······································2 2 结果与分析··········································································3 2.1 腌制过程中榨菜体系中不同时期的总乳酸菌数以及腌制液pH的测定···················3 2.2 不同腌制时期腌制液样品总DNA的提取及其PCR扩增结果···························4 2.3 榨菜腌制体系中细菌16S rDNA的PCR扩增结果···································5 2.4 榨菜腌制体系中细菌16S rDNA基因克隆文库的构建································5 2.5 榨菜腌制体系中优势种群样品16S rDNA系统发育分析······························6 3 结论················································································8 致谢··················································································9 参考文献·············································································10 附录·················································································11 摘要：采用分子生物学上构建16S rDNA克隆文库的方法对5%盐度榨菜腌制体系中的不同腌制时期的优势种群进行了多样性分析，为揭示榨菜低盐腌制体系中优势种群的分子类型和榨菜腌制风味之间的关系奠定基础。本研究在不同时期随机各检测了40个克隆子序列，结果表明，整个腌制体系中的优势种群为乳酸菌。主要分为3个属：乳杆菌属(Lactobacillus)、明串珠菌属(Leuconostoc)和魏斯氏菌属(Weissella)