Study on Molecular Characterization of Microbial Communities in Tibetan kefir Grain
- VernacularTitle:藏灵菇微生物种群结构的分子特性研究
- Author:
Jian-Zhong ZHOU
;
Ming-Sheng DONG
;
Han-Hu JIANG
;
- Publication Type:Journal Article
- Keywords:
Tibetan kefir grains, PCR-DGGE, Microbial diversity, 16S rDNA,26S rDNA
- From:
Microbiology
1992;0(04):-
- CountryChina
- Language:Chinese
-
Abstract:
The diversity in Tibetan kefir grains and dynamics of the microbial community during the fermentation of Tibetan kefir by PCR-DGGE fingerprinting technique were studied.The results showed that bacterial community of Tibetan kefir grains was more complex than that of yeast.The bacteria communities between different Tibetan kefir grains showed 78%～84% similarity, and yeast 80%～92%.Bands B, E and N of DGGE profiles of the microbial community during fermentation of Tibetan kefir were present throughout the fermentation.Analysis of sequence date showed the majority of the DGGE bands of bacteria community corresponded to LAB, and the most intense band (band E) was completely homology to Lactococcus lactis.
