中文摘要：

应用PCR—DGGE技术研究贵州侗族发酵肉中的细菌群落结构及其品种间的多样性差异。结果表明：酸肉中的优势菌群差异不明显，3个样品中共检测到21种菌，共4个属，分别是葡萄球菌属（Staphylococcus）、乳酸杆菌属（Lactobacillus）、魏斯氏菌属（Weissella）和四联球菌属（Tetraggenococcus）。另还发现两种不可培养细菌uncultured1和uncultured2。

英文摘要：

Bacterial community structure and diversity of species differences between the Dong people fermented meat in Guizhou were analyzed by PCR--DGGE. The results showed that there was no sig- nificant difference in the dominant bacteria of sour meat, three sam- ples were detected in 21 species, and a total of 4 genera, 4 genera were Staphylococcus, Lactobacillus, Weissella and Tetraggenococ- cus, respectively. In addition, two kinds of uncultured bacteria were found,they were uncultured 1 and uncultured 2.