期刊
FOOD MICROBIOLOGY
卷 26, 期 8, 页码 770-775出版社
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2009.04.009
关键词
16S rDNA; 26S rDNA; Denaturing gradient gel electrophoresis; Tibetan kefir grains; Microflora
资金
- High-Tech Research and Development Program of China [2006AA10Z343]
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 heiveticus, 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 78-84% similarity, and yeasts 80-92%. The microflora is held together in the matrix of fibrillar material composed largely of a water-insoluble polysaccharide. (C) 2009 Elsevier Ltd. All rights reserved.
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