The Optimization of PCR-DGGE for Bacterial Communities and Their Diversity Analysis in Fen-flavor Liquor Fermentation Process

被引：0

作者：

Xu J. ^{[1
]}

Liao Y. ^{[1
]}

Xu J. ^{[1
]}

Xie D. ^{[1
]}

Zhu B. ^{[1
]}

Qian C. ^{[1
]}

机构：

[1] School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing Higher Education Engineering Research Center of Food Additives and Ingredients, Beijing

来源：

Liao, Yonghong (liaoyh@th.btbu.edu.cn) | 2017年 / Chinese Institute of Food Science and Technology卷 / 17期

关键词：

Bacterial community; Fen-flavor iquor; Fermentation process; PCR-DGGE;

D O I：

10.16429/j.1009-7848.2017.05.029

中图分类号：

学科分类号：

摘要：

The different primers, gel concentrations, electrophoresis conditions, denaturing agent gradients, and DNA band recovering methods of PCR-DGGE analysis of bacterial communities for Fen-flavor Liquor fermentation process were optimized, and the optimum solution of DGGE was: primer F338-R518, gel concentration 8%, temperature 60℃; voltage 60 V, time 14 h, denaturing agent concentration 30%-60%, DNA recovering method, reagent extraction. The bacterial community variations were investigated under this optimum PCR-DGGE condition while the variaties reached maximum at the 7th day. This study could be referenced for microbial community analysis on other liqor fermentation process. © 2017, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：224 / 231

页数：7

共 2 条

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[2] Muyzer G., Dewaal E.C., Uitterlinden A.G., Profiling of complex microbial populations by denaturing gradient gel electrophoresis analysis of polymerase chain reaction-amplified genes coding for 16S rRNA, Appl Environ Microbiol, 59, pp. 695-700, (1993)

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