PCR-DGGE Analysis of Microbial Community in Shubat from Xinjiang

doi:10.7506/spkx1002-6630-201011030

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (11 ): 136-140.doi: 10.7506/spkx1002-6630-201011030

• Bioengineering • Previous Articles Next Articles

PCR-DGGE Analysis of Microbial Community in Shubat from Xinjiang

Nurgul RAHMAN1,2，CHEN Xiao-hong2，DONG Ming-sheng2,*

1. College of Life Science, Xinjiang Normal University, Urumqi 830053, China；
2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Received:2009-12-30 Online:2010-06-01 Published:2010-12-29
Contact: DONG Ming-sheng E-mail:dongms@njau.edu.cn

Abstract

Abstract:

The microbial community structures of traditional fermented camel milk (shubat) from Xinjiang in China were analyzed using PCR-DGGE technique. Bacterial and yeast community exhibited 78%－84% and 80%－92% similarity among shubat samples from different regions, respectively. Through sequence analysis of V6-V8 region of 16S rDNA, the bacterial community in shubat was composed of Macrococcus caseolyticus, Lactobacillus helveticus, Lactobacillus brevis, Weissella hellenica, Lactobacillus sakei, Enterococcus durans, Enterococcus faecium, Leuconostoc lactis and so on. The yeast community was identified to consist of Kluyveromyces marxianus, Kazachstania unispora, Candida ethanolica and Geotrichum sp. by comparing sequence similarity with D1 region of 26S rDNA gene. These results will provide a theoretical foundation for developing culture starter of shubat.

Key words: shubat, PCR-DGGE, microflora, lactic acid bacteria, yeast

CLC Number:

TS201.3

Nurgul RAHMAN1,2，CHEN Xiao-hong2，DONG Ming-sheng2,*. PCR-DGGE Analysis of Microbial Community in Shubat from Xinjiang[J]. FOOD SCIENCE, 2010, 31(11 ): 136-140.

[1]	CHEN Lihua, REN Lixia, LI Dongna, MA Xia. Fermentation Characteristics for Flavor Compounds Production by Quality Yeast Strains Isolated from Rice Wine Starters [J]. FOOD SCIENCE, 2021, 42(6): 142-149.
[2]	CHONG Fengting, HUANG Zizhen, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning. Antioxidant Effect of Passion Fruit Peel and Its Effect on Inhibiting Glucose Absorption in Vitro and Regulating Intestinal Microflora Structure in Hyperglycemic Rats [J]. FOOD SCIENCE, 2021, 42(5): 193-200.
[3]	ZHU Hanjian, LI Leibing, ZHENG Xin, LI Qin, MU Yang, XU Ning, HU Yong, WU Qian, LIU Zhijie, LI Wei, WANG Chao, ZHOU Mengzhou. Recent Progress in Understanding the Formation and Regulation of Lactic Acid Bacteria Biofilm and Its Application in Foods [J]. FOOD SCIENCE, 2021, 42(5): 296-304.
[4]	REN Airong, HUANG Yongguang. Analysis of Bacterial Community Structure in Daqu of Maotai-flavor Liquor in Different Main Brewing Regions in Maotai Town [J]. FOOD SCIENCE, 2021, 42(4): 167-174.
[5]	SUN Yue, LIU Jiayi, CHEN Lu, DU Hong, BAI Fengling, LÜ Xinran, ZHANG Defu, GUO Xiaohua, LI Jianrong. Screening of Lactic Acid Bacteria for Antagonistic Activity against Drug-Resistant Escherichia coli and Underlying Mechanism [J]. FOOD SCIENCE, 2021, 42(2): 121-127.
[6]	LUO Qiang, LI Xingyang, CHEN Lianhong, ZHANG Ming, LIU Qiao, ZHANG Dawei, LUO Fan. Composition of Lactic Acid Bacteria in Traditional Chinese Pickles and Analysis of Acid Production and Acid Tolerance Characteristics of Excellent Strains [J]. FOOD SCIENCE, 2021, 42(2): 158-163.
[7]	LONG Junyao, ZHANG Junwei, HUANG Li, XIA Ning, TENG Jianwen, WEI Baoyao, LIAO Jiajun, ZHENG Peiying. Diversity and Cholesterol-Lowering Characteristics of Lactic Acid Bacteria in Liupao Tea [J]. FOOD SCIENCE, 2021, 42(18): 58-64.
[8]	LIU Lu, WU Jiangli, YANG Jintao, TANG Zhongyue, ZENG Xuefeng. Isolation and Fermentation Characteristics of γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Yujiangsuan, a Traditional Miao Ethnic Fermented Condiment [J]. FOOD SCIENCE, 2021, 42(18): 73-79.
[9]	LI Yaoyi, HU Xiaoxia, HUANG Yongguang. Analysis of the Diversity of Fungal Flora in Maotai-flavor Liquor Brewing Environment in Maotai Town [J]. FOOD SCIENCE, 2021, 42(18): 164-170.
[10]	BAI Lin, Ruxianguli·MAIMAITIYIMING, WANG Xuguang, XU Bingjie, Abuduwufuer·RUOZI, Aihemaitijiang·AIHAITI. Effects of Fermentation with Five Different Lactic Acid Bacteria on Physicochemical Properties and SensoryEvaluation of Kuqa Small White Apricot Juice [J]. FOOD SCIENCE, 2021, 42(16): 83-88.
[11]	YAN Xu, WANG Fangjie, WU Zufang, WENG Peifang. Lactic Acid Bacteria-Fermented Huyou (Citrus paradisi cv. Changshanhuyou) Juice Regulates Diet-Induced Obesity in Mice [J]. FOOD SCIENCE, 2021, 42(15): 167-173.
[12]	MU Zhiyong, YANG Yijin, WANG Guangqiang, XIONG Zhiqiang, SONG Xin, LI Guohui, AI Lianzhong, XIA Yongjun. Beneficial Effects of Yeasts and Applications in Foods [J]. FOOD SCIENCE, 2021, 42(15): 309-318.
[13]	LIU Xin, CHEN Meichun, LIU Yun, ZHENG Xuefang, CHEN Zheng, WANG Jieping, LIU Bo. Heterogeneity of Ecological Niche for Fatty Acid Lipidomics in Fermentation Broth during Fermentation Process of Lactic Acid Bacteria [J]. FOOD SCIENCE, 2021, 42(14): 110-120.
[14]	LIU Peitong, XU Dandan, XU Yinhu, DUAN Changqing, YAN Guoliang. Fermentation Characteristics of Four Indigenous Non-Saccharomyces Wine Yeasts [J]. FOOD SCIENCE, 2021, 42(14): 86-93.
[15]	DING Lili, LÜ Xinran, GAO Yongyue, CUI Xiaoling, WANG Xiaomi, BAI Fengling, YI Shumin, GUO Xiaohua. Screening for and Identification of Lactic Acid Bacteria with Antioxidant Activity from the Intestinal Tract of Fish [J]. FOOD SCIENCE, 2021, 42(10): 127-132.

PCR-DGGE Analysis of Microbial Community in Shubat from Xinjiang

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments