Bacterial diversity dynamics of traditional Turkish Ezine Cheese as evaluated by PCR-DGGE and SSCP analysis

被引：8

作者：

Sofu, Aytul ^{[1
]}

Ekinci, Fatma Yesim ^{[2
]}

机构：

[1] Suleyman Demirel Univ, Dept Chem Engn, TR-32260 Isparta, Turkey

[2] Yeditepe Univ, Dept Food Engn, TR-34755 Istanbul, Turkey

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2016年 / 69卷 / 04期

关键词：

Ezine cheese; PCR-DGGE; SSCP; Bacterial diversity; Lactic acid bacteria; 16S RIBOSOMAL-RNA; GEL-ELECTROPHORESIS ANALYSIS; LACTIC-ACID BACTERIA; TEMPORAL TEMPERATURE; MICROBIAL DYNAMICS; COMMUNITY DYNAMICS; FETA CHEESE; IDENTIFICATION; MICROFLORA; POPULATIONS;

D O I：

10.1111/1471-0307.12311

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to evaluate the bacterial ecosystem of milk and Ezine cheese by PCR amplification of the V3 region of the bacterial 16S rRNA gene followed by denaturing gradient gel electrophoresis (DGGE) and by monitoring the bacterial diversity dynamics using PCR single-strand conformation polymorphism (SSCP) analysis. PCR-DGGE analysis revealed that 17 different bands and strains belonging to the Lactococcus lactis group and Streptococcus thermophilus were predominant during manufacturing and ripening. SSCP analysis revealed that the bacterial profiles of the two cheese samples were similar.

引用

页码：592 / 600

页数：9

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