Bacterial Diversity of Daqu for Yanggaomeijiu as Determined by PCR-Mediated DGGE

doi:10.7506/spkx1002-6630-201512027

Abstract

Abstract:

Purpose: To detect and analyze the bacterial diversity of Yanggaomeijiu Daqu (traditional Chinese fermentation
starter) by polymerase chain reaction-denatured gradient gelelectrophoresis (PCR-DGGE) for further understanding of the
flavor characteristics of Yanggaomeijiu. Methods: Samples of Yanggaomeijiu were processed and then extracted to obtain
total DNA for PCR amplification and the amplified DNA bands were excised from the gels for sequence analysis by DGGE.
Results: By using PCR-DGGE, the genus of Weissella, Lactobacillus, Pediococcus, Sporolactobacillus, Staphylococcus,
Thermoactinomyces and 4 unculturable bacterial strains were identified in Yanggaomeijiu Daqu. Conclusions: This work
shows that the bacterial diversity is abundant in Yanggaomeijiu Daqu among which, lactic acid bacteria constituted the
largest group.

Key words: Yanggaomeijiu Daqu, bacteria, PCR-DGGE

CLC Number:

TS261.1

LI Yan1,2, DONG Zhenling1,3, LI Jia1, MOU Dehua1,*. Bacterial Diversity of Daqu for Yanggaomeijiu as Determined by PCR-Mediated DGGE[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201512027.

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Bacterial Diversity of Daqu for Yanggaomeijiu as Determined by PCR-Mediated DGGE

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