A Review of PCR-DGGE Detection of Fungal Community in Fermented Food and Feedstuff

doi:10.7506/spkx1002-6300-201007070

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (7): 317-322.doi: 10.7506/spkx1002-6300-201007070

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A Review of PCR-DGGE Detection of Fungal Community in Fermented Food and Feedstuff

XU Ai-qing1,2，LI Zong-jun1,*，WANG Yuan-liang1，WEN Jie-yu1

1. Institute of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China；
2. School of Life Science, Hunan University of Science and Technology, Xiangtan 411201, China

Received:2009-07-30 Online:2010-04-01 Published:2010-12-29
Contact: LI Zong-jun E-mail:lizongjun@yahoo.com.cn

Abstract

Abstract:

PCR-DGGE technique is a recently emerging tool in microbial ecology. In this paper, the principle and background of PCR-DGGE are introduced. Meanwhile, the design and choice of PCR primers are summarized in investigation of fungal community in fermented food and feedstuff. Moreover, the experimental procedure to obtain DNA sequence information from DGGE profiles is demonstrated. Furthermore, limitations and optimization strategies of DGGE are also listed. This paper will be helpful for establishing a feasible PCR-DGGE protocol to detect fungal community structure and deduce succession pattern during fermentation process or in fermented products.

Key words: denaturing gradient gel electrophoresis (DGGE), fermented foodstuff, fungal community, PCR primers

CLC Number:

Q938

XU Ai-qing1,2，LI Zong-jun1,*，WANG Yuan-liang1，WEN Jie-yu1. A Review of PCR-DGGE Detection of Fungal Community in Fermented Food and Feedstuff[J]. FOOD SCIENCE, 2010, 31(7): 317-322 https://doi.org/10.7506/spkx1002-6300-201007070

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A Review of PCR-DGGE Detection of Fungal Community in Fermented Food and Feedstuff

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