FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (2): 104-108.doi: 10.7506/spkx1002-6630-201702017

• Bioengineering • Previous Articles     Next Articles

Analysis of Fungal Diversity of Different Commercial Brands of Pixian Broad Bean Paste Using PCR-DGGE Method

ZHU Yongqing, LI Zhihua, LI Huajia, WANG Xuetao, DONG Ling, HUANG Qiaolian   

  1. Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China
  • Online:2017-01-25 Published:2017-01-16

Abstract: In this study, the fungal diversity and community structures of 13 brands of Pixian broad bean paste were analyzed using polymerase chain reaction-denatured gradient gel electrophoresis (PCR-DGGE). The typical DGGE bands were sequenced, and a phylogenetic tree was constructed. The results showed that fungal diversity was abundant in the samples and both unique and common bands were identified. Candida sp., Aspergillus, Zygosaccharomyces rouxii and Kodamaea ohmeri were the predominant fungi. Especially, a total of 10 bands, accounting for 32.25% of the entire sequenced bands, were assigned to Aspergillus flavus. Thus, special attention should be paid to the prevention and control of A. flavus in the broad-bean paste industry.

Key words: broad bean paste, fungi, polymerase chain reaction-denatured gradient gel electrophoresis (PCR-DGGE), diversity

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