Analysis of Microflora Profile in Naturally Fermented Apple Pomace

doi:10.7506/spkx1002-6630-201423038

Abstract

Abstract:

In order to investigate the microflora in different temperature layers of naturally fermented apple pomace, the
microorganisms were obtained by selective plate method and identified by morphology observation, physiological and biochemical
characteristics and molecular biological techniques (ITS region, 26S rRNA and 16S rRNA gene sequence analysis). The results
indicated that the major microorganisms of spontaneously fermented apple pomace included yeast and Lactobacillus, and
ten strains were isolated from four temperature layers. The dominant bacteria from four temperature layers were identified as
Aspergillus niger, Lactococcus lactis, Kluyveromyces marxianus and Issatchenkia orientalis, respectively.

Key words: natural fermentation, apple pomace, microflora, polyphasic taxonomy

CLC Number:

Q939.9

SUN Wen-jing1, CHEN Yi-lun1, WU Mao-yu2, WANG Feng-zhong3, HUANG Kun-yong4, ZHU Yu-zhu1, ZHOU Bo1,*. Analysis of Microflora Profile in Naturally Fermented Apple Pomace[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201423038.

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Analysis of Microflora Profile in Naturally Fermented Apple Pomace

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