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 https://doi.org/10.7506/spkx1002-6630-201011030

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PCR-DGGE Analysis of Microbial Community in Shubat from Xinjiang

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