کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8842627 1615777 2017 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Analysis of microbial diversity in Shenqu with different fermentation times by PCR-DGGE
موضوعات مرتبط
علوم زیستی و بیوفناوری ایمنی شناسی و میکروب شناسی میکروبیولوژی و بیوتکنولوژی کاربردی
پیش نمایش صفحه اول مقاله
Analysis of microbial diversity in Shenqu with different fermentation times by PCR-DGGE
چکیده انگلیسی
Shenqu is a fermented product that is widely used in traditional Chinese medicine (TCM) to treat indigestion; however, the microbial strains in the fermentation process are still unknown. The aim of this study was to investigate microbial diversity in Shenqu using different fermentation time periods. DGGE (polymerase chain reaction-denaturing gradient gel electrophoresis) profiles indicated that a strain of Pediococcus acidilactici (band 9) is the predominant bacteria during fermentation and that the predominant fungi were uncultured Rhizopus, Aspergillus oryzae, and Rhizopus oryzae. In addition, pathogenic bacteria, such as Enterobacter cloacae, Klebsiella oxytoca, Erwinia billingiae, and Pantoea vagan were detected in Shenqu. DGGE analysis showed that bacterial and fungal diversity declined over the course of fermentation. This determination of the predominant bacterial and fungal strains responsible for fermentation may contribute to further Shenqu research, such as optimization of the fermentation process.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Brazilian Journal of Microbiology - Volume 48, Issue 2, April–June 2017, Pages 246-250
نویسندگان
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