FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (1): 111-114.doi: 10.7506/spkx1002-6630-201201022

• Bioengineering • Previous Articles     Next Articles

PCR-DGGE Analysis of Microbial Community Structure of Bozaa, a Traditional Kyrgyz Fermented Beverage

Nurgul RAHMAN,HUA Chang-chun,ZHU Xiao-ying,Gulsum TOHSUN,DONG Ming-sheng   

  1. 1.School of Life Sciences, Xinjiang Normal University, Urumqi 830054, China;
    2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
  • Received:2011-08-17 Revised:2011-12-31 Online:2012-01-15 Published:2012-01-12
  • Contact: DONG Ming-sheng E-mail:nurgulum@163.com

Abstract:

The microbial community structure of Bozaa, a traditional Kyrgyz fermented beverage, was analyzed by the PCRDGGE
technique. PCR amplification of 16S rRNA gene V6-V8 region and 26S rDNA D1 region were performed for bacteria
and yeast in the beverage, respectively. The main DNA bands in the DGGE profiles of the PCR products obtained were
subjected to sequence analysis. The results showed that the microbial flora of Bozaa was composed of Lactobacterium
plantarum, Lactobacillus brevis, Bacillus cereus, Acetobacer pasteurianus, and Saccharomyces cerevisiae, which was a successful
primary elucidation of the microbial diversity of Bozaa.

Key words: Bozaa, denaturing gradient gel electrophoresis (DGGE), microflora

CLC Number: