Molecular Identification of Microbial Community in Surface and Undersurface Douchi During Postfermentation
作者： Tingtao Chen , Mengjuan Wang , Shengjie Li , Qinglong Wu , Hua Wei
关键词: Biology 、 Microbial population biology 、 Temperature gradient gel electrophoresis 、 Microbiology 、 Bacteria 、 Staphylococcus lentus 、 Bacillus 、 Lactococcus 、 Fermentation 、 Bacillus subtilis
摘要: To find the reason for fermentation failure of surface Douchi during postfermentation, microbial communities in undersurface and samples were investigated using cell counting method denaturing gradient gel electrophoresis (DGGE). The results showed that biomass was obviously different from even sampled same tanks, a 10- to 100-fold reduction counts had been observed. bacterial DGGE profile principal component analysis (PCA) indicated only Lactococcus lacts subsp. lactis Bacillus thermoamylovorans detected Douchi, while lactis, Staphylococcus lentus 2 uncultured strains occupied dominant positions Douchi; when amplified Bacillus-specific primers, thermoamylovorans, subtilis, Enterobacter sp. found compared bacteria Bacillus, profiles PCA plot fungi fungal community between similar mainly composed by yeasts. In this study, we species postfermentation stage various diversity might be cause tanks.
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