Data/hora: 06/06/2024 07:20:33

Provedor de dados: | 58
País: | Brazil
Título: | Analysis of microbial diversity in Shenqu with different fermentation times by PCR-DGGE
Autores: | Liu,Tengfei; Jia,Tianzhu; Chen,Jiangning; Liu,Xiaoyu; Zhao,Minjie; Liu,Pengpeng.
Data: | 2017-06-01
Ano: | 2017
Palavras-chave: | Microbial diversity; PCR-DGGE; Shenqu; Molecular cloning.
Resumo: | Abstract 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.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822017000200246
Editor: | Sociedade Brasileira de Microbiologia
Relação: | 10.1016/j.bjm.2017.01.002
Formato: | text/html
Fonte: | Brazilian Journal of Microbiology  v.48 n.2 2017
Fonte: | info:eu-repo/semantics/openAccess