东北粘豆包是我国北方地区一种历史悠久、风味独特的民族传统食品，长期以来深受广大北方人民的喜爱，但对东北粘豆包酸面团的研究十分匮乏。本文以不同地区采集的东北粘豆包酸面团和自制的东北粘豆包酸面团为研究对象，利用聚合酶链式反应-变性梯度凝胶电泳(polymerase chain reaction-denaturing gradient gel electrophoresis, PCR-DGGE)技术探究了东北粘豆包酸面团中微生物菌群的多样性及动态变化。实验结果表明：在东北粘豆包酸面团中共鉴定了6个菌属、11个菌种的细菌，推测其中的发酵乳杆菌和植物乳杆菌为细菌优势发酵菌种；同时鉴定了3个菌属、4个菌种的真菌，推测其中的酿酒酵母为真菌优势发酵菌种；自制东北粘豆包酸面团中微生物菌群多样性比较丰富，在不同发酵阶段，菌群多样性与优势发酵菌种都会随时间推移而有所改变。

The Northeast sticky bean bun is a popular traditional food in Northeast China with a long history and unique flavor. However, little research has been conducted on the sourdough used to prepare Northeast sticky bean buns. In this study, the polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) technique was employed to study the diversity and dynamic changes of the microflora in homemade sourdough and samples of sourdough used for Northeast sticky bean buns collected from different Northeast provinces. There were six genera and 11 species of bacteria identified from the sourdough of Northeast sticky bean buns, and Lactobacillus fermentum and Lactobacillus plantarum were estimated to be the dominant species during fermentation. Moreover, three genera and four species of fungi were identified from the sourdough of Northeast sticky bean buns, and Saccharomyces cerevisiae was estimated to be the dominant species during fermentation. The microfloral diversity of the homemade sourdough was relatively rich. However, the microfloral diversity and dominant bacterial species continuously changed at different fermentation stages.

黑龙江省垦区科研项目（HNK11A-10-03）；黑龙江省青年科学基金资助项目（QC2014C020）