Identification, isolation and quantification of representative bacteria from fermented cassava dough using an integrated approach of culture-dependent and culture-independent methods.

摘要: The use of denaturing gradient gel electrophoresis (DGGE) and traditional culture-depending methods for examining the bacterial community cassava starch fermentation were investigated. It appeared that DGGE profiles total DNA dough exhibited 10 distinguishable bands. In contrast, fingerprints bacteria recovered from enrichment cultures fermented gave variable containing fewer Bands corresponding to five species detected by direct PCR-DGGE also observed in patterns cultures. Eighteen strains isolated selected on basis their banding patterns. Assessment identification 16S rDNA sequence similarity revealed band comigration implied identity. Comparison sequences excised bands pure culture isolates with those GENBANK RDP databases representative Lactobacillus Pediococcus as well Clostridium, Propionibacterium Bacillus. Some samples analysis not any media conditions used. On other hand, some enrichments dough. Our results provide evidence necessity combine both culture-dependent culture-independent better description microbial communities indigenous fermentations.