Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis

文献类型: 外文期刊

第一作者: Jiang Hanhu

作者: Jiang Hanhu;Dong Mingsheng;Zhou Jianzhong;Liu Xiaoli

作者机构:

关键词: 16S rDNA;26S rDNA;Denaturing gradient gel;electrophoresis;Tibetan kefir grains;Microflora

期刊名称:FOOD MICROBIOLOGY ( 影响因子:5.516; 五年影响因子:5.68 )

ISSN:

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页码:

收录情况: SCI

摘要: The microflora of Tibetan kefir grains was investigated by culture- independent methods. Denaturing gradient gel electrophoresis (DGGE) of partially amplified 16S rRNA for bacteria and 26S rRNA for yeasts, followed by sequencing of the most intense bands, showed that the dominant microorganisms were Pseudomonas sp., Leuconostoc mesenteroides, Lactobacillus helveticus, Lactobacillus kefiranofaciens, Lactococcus lactis, Lactobacillus kefiri, Lactobacillus casei, Kazachstania unispora, Kluyveromyces marxianus, Saccharomyces cerevisiae, and Kazachstania exigua. The bacterial communities between three kinds of Tibetan kefir grains showed 7884% similarity, and yeasts 8092%. The microflora is held together in the matrix of fibrillar material composed largely of a water-insoluble polysaccharide.

分类号: TS201.3

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