土家腊肉中耐盐或嗜盐微生物多样性及其群落结构演替规律的研究

项目名称： 土家腊肉中耐盐或嗜盐微生物多样性及其群落结构演替规律的研究

项目编号： No.31260003

项目类型： 地区科学基金项目

立项/批准年度： 2013

项目学科： 生物科学

项目作者： 彭清忠

作者单位： 吉首大学

项目金额： 48万元

中文摘要： 腊肉是深受大众青睐的传统腌制食品，但是目前对其加工过程中微生态系统缺乏系统深入的研究。本研究拟从分析土家腊肉中耐盐或嗜盐微生物多样性入手，采用纯培养法和免培养法（PCR-DGGE和RT-PCR-DGGE）双重手段研究微生物的种类、数量和系统发育多样性，阐明土家腊肉加工过程中微生物群落结构、种群丰度和动态变化规律，探讨不同时期微生物代谢活动与土家腊肉发酵、成熟的关系；同时，研究未培养微生物的分离策略，建立其可培养方法，挖掘新的耐盐或嗜盐微生物类群。本课题的开展，将首次揭示土家腊肉这一传统发酵肉制品中耐盐或嗜盐微生物多样性，系统地理解微生物的种类、数量和优势菌群的消长与腊肉发酵、成熟的关系，为土家腊肉制品生产工艺改善、产品质量控制和优良性状发酵剂的开发提供理论依据。同时，从土家腊肉这一特殊生境中发现新的耐盐或嗜盐微生物资源，将为探讨生命适应环境进化机制和开发肉制品发酵剂储备种质资源。

中文关键词： 土家腊肉；风味物质；纯培养法；宏基因组；种群丰度

英文摘要： Tujia Bacon, a traditional fermented food of the Tujia, is a welcomed meat product in China and one of main economically significant agricultural products in Xiang Xi, Hunan Province. It has been well known that microorganisms are essentially associated with the nutritional values, aroma and other qualities of bacon, however, knowledge about microbial ecosystems in bacon is limited and the production techniques of bacon has not been normalized and modernized yet. In this project, we propose to investigate the diversity of halotolerant or halophilic microorganisms during the process and storage of traditional Tujia bacon by culture-dependent methods and culture-independent methods including PCR-DGGE (Denaturing Gradient Gel Electrophoresis) and RT-PCR-DGGE, and analyze specific community composition, the proportion and dynamics of microbes at the different processes of bacon production, in order to detect the connection between microbial metabolism activities and Tujia bacon fermentation and ripeness. Meanwhile, we will develop new cultivation strategies for uncultured microbes and isolate the previously uncultured halotolerant or halophilic microorganisms from Tujia bacon. These works will unravel the diversity of halotolerant or halophilic microbes involving in Tujia bacon fermentation and ripeness for the firs

英文关键词： Tujia bacon；flavor compounds；culture-dependent method；metagenome；population abundance