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Title of Journal: Food Sci Biotechnol

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Abbravation: Food Science and Biotechnology

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The Korean Society of Food Science and Technology

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DOI

10.1002/cber.19781110538

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ISSN

2092-6456

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Molecular identification of microbial community in

Authors: Tingtao Chen Shunqiang Xiong Shuying Jiang Mengjuan Wang Qinglong Wu Hua Wei
Publish Date: 2011/12/31
Volume: 20, Issue: 6, Pages: 1633-1638
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Abstract

To track changes in dynamic microbial communities during postfermentation process traditional culture method and denaturing gradient gel electrophoresis DGGE were used to study the number and species of dominant microorganisms in douchi The result of culturedependent method showed that the microbial number changed slightly since the 4th day while the DGGE indicated that the really steadystate was achieved from the 10th day In addition Lactococcus lactis subsp Staphylococcus lentus and 2 uncultured bacterium were identified to occupy the dominant positions in bacterial DGGE pattern and Bacillus thermoamylovorans Bacillus subtilis Enterobacter spp and Absidia corymbifera Pichia guilliermondii Pichia farinose were also detected from Bacillus and fungal DGGE patterns respectively In conclusion some pathogenic microorganisms involving in the douchi fermentation had been detected throughout the postfermentation process and the combination of culturedependent and independent method was proved to be effective in profiling microbial diversity

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