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Journal of Yunnan Agricultural University 2017, Vol. 32 Issue (4) :740-746    DOI: 10.16211/j.issn.1004-390X(n).2017.04.026
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PCR-DGGE Analysis for Bacterial Diversity of Fruit Pickles in Yuxi Region
WANG Bei1,2, LI Shuying1, ZHANG Cuiping1, LU Guoli1, ZHOU Yuanqing1
1. Research Center for Pollution Control and Ecological Restoration, Yuxi Normal University, Yuxi 653100, China;
2. Institute of Ecology and Geobotany, Yunnan University, Kunming 650091, China

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Abstract 

[Purpose] Based on the principle of natural fermentation, this study is to analyze the bacterial composition and diversity of traditional fruit pickle in Yunnan.[Method] Three kinds of different materials of pickles(radish, cucumber and pear)were studied based on the analysis of PCR-DGGE and construction of 16S rRNA gene library.[Results] The bacterial species of Yuxi natural fermentation pickles were rich, Lactobacillus collinoides played an important role in the fruit pickle. And there were large diversity relative abundance of bacterial phylogenetic groups identified in radish, cucumber and pear pickles, due to nutrient medium and bacterial community structure attached to the surface and inner of the three fruit pickles were different. In addition, we detected part of pathogens comprising Enterococcus sp., Staphylococcus sp. and Acinetobacter sp. in the fermentation broth, which can reasonably inferred that the part of pickles purchased scattered on is easy to breed pathogenic bacteria and may exist the potential security problems.[Conclusion] PCR-DGGE is an effective and accurate technique in analyzing microbial diversity.The composition of microorganisms is an important indication for pickles' safety.

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Articles by authors
WANG Bei
LI Shuying
ZHANG Cuiping
LU Guoli
ZHOU Yuanqing
Keywordsfruits pickles   bacterial diversity   16S rRNA gene   denaturing gradient gel electrophoresis (DGGE)     
Received 2016-10-26;
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WANG Bei, LI Shuying, ZHANG Cuiping, LU Guoli, ZHOU Yuanqing.PCR-DGGE Analysis for Bacterial Diversity of Fruit Pickles in Yuxi Region[J]  Journal of Yunnan Agricultural University, 2017,V32(4): 740-746
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