Investigation of Microbial Communities of Chinese Sourdoughs Using Culture-Dependent and DGGE Approaches
Investigation of Microbial Communities of Chinese Sourdoughs Using Culture-Dependent and DGGE Approaches
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使用培养依赖性和 DGGE 方法研究中国酸面团的微生物群落
DOI：
10.1111/1750-3841.13093
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发表时间：
2015
影响因子：
3.9
通讯作者：
He Guoqing
中科院分区：
文献类型：
--
作者：
Zhang Guohua;Sadiq Faizan A.;Zhu Liying;Liu Tongjie;Yang Huanyi;Wang Xin;He Guoqing
酸面团是典型的以酵母菌和乳酸菌(LAB)为主的复合微生物群落。本研究的目的是利用培养依赖和变性梯度凝胶电泳法对采自中国不同地区的中草药微生物区系进行研究。共分离鉴定酵母菌131株，霉菌2株，实验室菌株106株。根据培养依赖分析，酵母菌和乳酸菌的数量分别在105~107和106~107cfu/g之间。同样，RT-qPCR结果显示，酵母菌总数在106~107拷贝/g之间，实验室菌数在107~108拷贝/g之间。采用依赖培养的方法，共鉴定出7株酵母菌、2株霉菌和7个实验室种。结果表明，酿酒酵母和植物乳杆菌是酵母菌和实验室菌群中的优势种。同样，采用PCR-DGGE方法，共检测到7株酵母菌、1株霉菌和9种乳酸菌。酵母菌群中优势种为酿酒酵母，次优势种为热带假丝酵母。在实验室群落中，桑氏乳杆菌为优势种，卡氏乳杆菌、屎肠球菌、德氏乳杆菌和粪肠球菌为次优势种。
Sourdough is typically characterized by the complex microbial communities mainly comprising of yeasts and lactic acid bacteria (LAB). The objective of this study was to explore the microbiota of Chinese traditional sourdoughs collected from different areas of China using culture‐dependent and denaturing gradient gel electrophoresis (DGGE) methods. A total of 131 yeasts, 2 molds, and 106 LAB strains were isolated and identified. Based on the culture‐dependent analysis, the populations of yeasts and LAB were at the level of 105to 107and 106to 107cfu/g, respectively. Similarly, the results of RT‐qPCR showed that the values of total yeasts and LAB populations were in the range of 106to 107and 107to 108copies/g, respectively. Using culture‐dependent method, a total of 7 yeasts, 2 molds and 7 LAB species were identified. Results showed thatSaccharomyces cerevisiaeandLactobacillus plantarumwere the predominant species among the yeasts and LAB microflora. Similarly, using PCR‐DGGE approach, 7 yeasts, 1 mold and 9 LAB species were detected. The yeast,S. cerevisiae, represented the predominant, while the yeastCandida tropicalisrepresented the subdominant species of the yeast community. Among the LAB community,Lactobacillus sanfranciscensiswas the predominant species, whileLactococcus qarvieae,Enterococcus faecium,Lactobacillus delbrueckiiandEnterococcus cecorumwere among the less dominant species.