文献类型： 外文期刊

作者： Zhou Jianzhong ² ; Liu Xiaoli ² ; Jiang Hanhu ¹ ; Dong Mingsheng ¹ ;

作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China

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 ）

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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.