Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis
The microflora of Tibetan kefir grains was investigated by culture- independent methods. Denaturing gradient gel electrophoresis (DGGE) of partially amplified 16S rRNA for bacteria and 26S rRNA for yeasts, followed by sequencing of the most intense bands, showed that the dominant microorganisms were...
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| Veröffentlicht in: | Food microbiology 2009-12, Vol.26 (8), p.770-775 |
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| creator | Zhou, Jianzhong Liu, Xiaoli Jiang, Hanhu Dong, Mingsheng |
| description | The microflora of Tibetan kefir grains was investigated by culture- independent methods. Denaturing gradient gel electrophoresis (DGGE) of partially amplified 16S rRNA for bacteria and 26S rRNA for yeasts, followed by sequencing of the most intense bands, showed that the dominant microorganisms were
Pseudomonas sp.,
Leuconostoc mesenteroides,
Lactobacillus helveticus,
Lactobacillus kefiranofaciens,
Lactococcus lactis,
Lactobacillus kefiri,
Lactobacillus casei,
Kazachstania unispora,
Kluyveromyces marxianus,
Saccharomyces cerevisiae, and
Kazachstania exigua. The bacterial communities between three kinds of Tibetan kefir grains showed 78–84% similarity, and yeasts 80–92%. The microflora is held together in the matrix of fibrillar material composed largely of a water-insoluble polysaccharide. |
| doi_str_mv | 10.1016/j.fm.2009.04.009 |
| format | Article |
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Pseudomonas sp.,
Leuconostoc mesenteroides,
Lactobacillus helveticus,
Lactobacillus kefiranofaciens,
Lactococcus lactis,
Lactobacillus kefiri,
Lactobacillus casei,
Kazachstania unispora,
Kluyveromyces marxianus,
Saccharomyces cerevisiae, and
Kazachstania exigua. The bacterial communities between three kinds of Tibetan kefir grains showed 78–84% similarity, and yeasts 80–92%. The microflora is held together in the matrix of fibrillar material composed largely of a water-insoluble polysaccharide.</description><identifier>ISSN: 0740-0020</identifier><identifier>EISSN: 1095-9998</identifier><identifier>DOI: 10.1016/j.fm.2009.04.009</identifier><identifier>PMID: 19835760</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>16S rDNA ; 26S rDNA ; bacteria ; Bacteria - classification ; Bacteria - isolation & purification ; bioassays ; Cultured Milk Products - microbiology ; Denaturing gradient gel electrophoresis ; Electrophoresis, Polyacrylamide Gel - methods ; food analysis ; food matrix ; Food Microbiology ; gel electrophoresis ; Gene Amplification ; Kazachstania exigua ; Kazachstania unispora ; kefir ; Kluyveromyces marxianus ; lactic acid bacteria ; Lactobacillus ; Lactobacillus casei ; Lactobacillus helveticus ; Lactococcus lactis ; Leuconostoc mesenteroides ; Microflora ; Microscopy, Electron, Scanning ; molecular sequence data ; nucleotide sequences ; Phylogeny ; Polymerase Chain Reaction ; Pseudomonas ; ribosomal RNA ; RNA, Bacterial - genetics ; RNA, Fungal - genetics ; RNA, Ribosomal - genetics ; RNA, Ribosomal, 16S - genetics ; Saccharomyces cerevisiae ; Saccharomycetaceae ; scanning electron microscopy ; sequence analysis ; Sorghum - microbiology ; Sorghum - ultrastructure ; starter cultures ; Tibet ; Tibetan kefir grains ; yeasts ; Yeasts - classification ; Yeasts - isolation & purification</subject><ispartof>Food microbiology, 2009-12, Vol.26 (8), p.770-775</ispartof><rights>2009 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c501t-14e249b3cabbe77f2410a7896696ce932ef6ea770429dae2f6880056aea7b5353</citedby><cites>FETCH-LOGICAL-c501t-14e249b3cabbe77f2410a7896696ce932ef6ea770429dae2f6880056aea7b5353</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0740002009000987$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65534</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/19835760$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Zhou, Jianzhong</creatorcontrib><creatorcontrib>Liu, Xiaoli</creatorcontrib><creatorcontrib>Jiang, Hanhu</creatorcontrib><creatorcontrib>Dong, Mingsheng</creatorcontrib><title>Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis</title><title>Food microbiology</title><addtitle>Food Microbiol</addtitle><description>The microflora of Tibetan kefir grains was investigated by culture- independent methods. Denaturing gradient gel electrophoresis (DGGE) of partially amplified 16S rRNA for bacteria and 26S rRNA for yeasts, followed by sequencing of the most intense bands, showed that the dominant microorganisms were
Pseudomonas sp.,
Leuconostoc mesenteroides,
Lactobacillus helveticus,
Lactobacillus kefiranofaciens,
Lactococcus lactis,
Lactobacillus kefiri,
Lactobacillus casei,
Kazachstania unispora,
Kluyveromyces marxianus,
Saccharomyces cerevisiae, and
Kazachstania exigua. The bacterial communities between three kinds of Tibetan kefir grains showed 78–84% similarity, and yeasts 80–92%. The microflora is held together in the matrix of fibrillar material composed largely of a water-insoluble polysaccharide.</description><subject>16S rDNA</subject><subject>26S rDNA</subject><subject>bacteria</subject><subject>Bacteria - classification</subject><subject>Bacteria - isolation & purification</subject><subject>bioassays</subject><subject>Cultured Milk Products - microbiology</subject><subject>Denaturing gradient gel electrophoresis</subject><subject>Electrophoresis, Polyacrylamide Gel - methods</subject><subject>food analysis</subject><subject>food matrix</subject><subject>Food Microbiology</subject><subject>gel electrophoresis</subject><subject>Gene Amplification</subject><subject>Kazachstania exigua</subject><subject>Kazachstania unispora</subject><subject>kefir</subject><subject>Kluyveromyces marxianus</subject><subject>lactic acid bacteria</subject><subject>Lactobacillus</subject><subject>Lactobacillus casei</subject><subject>Lactobacillus helveticus</subject><subject>Lactococcus lactis</subject><subject>Leuconostoc mesenteroides</subject><subject>Microflora</subject><subject>Microscopy, Electron, Scanning</subject><subject>molecular sequence data</subject><subject>nucleotide sequences</subject><subject>Phylogeny</subject><subject>Polymerase Chain Reaction</subject><subject>Pseudomonas</subject><subject>ribosomal RNA</subject><subject>RNA, Bacterial - genetics</subject><subject>RNA, Fungal - genetics</subject><subject>RNA, Ribosomal - genetics</subject><subject>RNA, Ribosomal, 16S - genetics</subject><subject>Saccharomyces cerevisiae</subject><subject>Saccharomycetaceae</subject><subject>scanning electron microscopy</subject><subject>sequence analysis</subject><subject>Sorghum - microbiology</subject><subject>Sorghum - ultrastructure</subject><subject>starter cultures</subject><subject>Tibet</subject><subject>Tibetan kefir grains</subject><subject>yeasts</subject><subject>Yeasts - classification</subject><subject>Yeasts - isolation & purification</subject><issn>0740-0020</issn><issn>1095-9998</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkE1r3DAQhkVpaDZJ7z21OvVmZyRLstVbCM0HBHpoclZke7TR1ra2kl3Iv6_MLvRUcnqH4Zl34CHkE4OSAVOXu9KNJQfQJYgyxzuyYaBlobVu3pMN1AIKAA6n5CylHQBjstIfyCnTTSVrBRvyfDXZ4TX5RIOj8wvS0XcxuCFES_1EH32Ls53oL3Q-0m20fkp0SX7a0h4nOy9xHfO-9zjNdIsDxQG7OYb9S4iYey_IibNDwo_HPCdPN98fr--Khx-399dXD0Ungc0FE8iFbqvOti3WteOCga0brZRWHeqKo1No6xoE171F7lTTAEhl87KVlazOyddD7z6G3wum2Yw-dTgMdsKwJFMJDbKRzZsgZ6s2DRmEA5iFpBTRmX30o42vhoFZ9ZudcaNZ9RsQJkc--XzsXtoR-38HR98Z-HIAnA3GbqNP5uknB1blOq2YWIlvBwKzrD8eo0lddtth72MWa_rg____L5Cmnog</recordid><startdate>20091201</startdate><enddate>20091201</enddate><creator>Zhou, Jianzhong</creator><creator>Liu, Xiaoli</creator><creator>Jiang, Hanhu</creator><creator>Dong, Mingsheng</creator><general>Elsevier Ltd</general><scope>FBQ</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope><scope>F28</scope></search><sort><creationdate>20091201</creationdate><title>Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis</title><author>Zhou, Jianzhong ; Liu, Xiaoli ; Jiang, Hanhu ; Dong, Mingsheng</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c501t-14e249b3cabbe77f2410a7896696ce932ef6ea770429dae2f6880056aea7b5353</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>16S rDNA</topic><topic>26S rDNA</topic><topic>bacteria</topic><topic>Bacteria - classification</topic><topic>Bacteria - isolation & purification</topic><topic>bioassays</topic><topic>Cultured Milk Products - microbiology</topic><topic>Denaturing gradient gel electrophoresis</topic><topic>Electrophoresis, Polyacrylamide Gel - methods</topic><topic>food analysis</topic><topic>food matrix</topic><topic>Food Microbiology</topic><topic>gel electrophoresis</topic><topic>Gene Amplification</topic><topic>Kazachstania exigua</topic><topic>Kazachstania unispora</topic><topic>kefir</topic><topic>Kluyveromyces marxianus</topic><topic>lactic acid bacteria</topic><topic>Lactobacillus</topic><topic>Lactobacillus casei</topic><topic>Lactobacillus helveticus</topic><topic>Lactococcus lactis</topic><topic>Leuconostoc mesenteroides</topic><topic>Microflora</topic><topic>Microscopy, Electron, Scanning</topic><topic>molecular sequence data</topic><topic>nucleotide sequences</topic><topic>Phylogeny</topic><topic>Polymerase Chain Reaction</topic><topic>Pseudomonas</topic><topic>ribosomal RNA</topic><topic>RNA, Bacterial - genetics</topic><topic>RNA, Fungal - genetics</topic><topic>RNA, Ribosomal - genetics</topic><topic>RNA, Ribosomal, 16S - genetics</topic><topic>Saccharomyces cerevisiae</topic><topic>Saccharomycetaceae</topic><topic>scanning electron microscopy</topic><topic>sequence analysis</topic><topic>Sorghum - microbiology</topic><topic>Sorghum - ultrastructure</topic><topic>starter cultures</topic><topic>Tibet</topic><topic>Tibetan kefir grains</topic><topic>yeasts</topic><topic>Yeasts - classification</topic><topic>Yeasts - isolation & purification</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhou, Jianzhong</creatorcontrib><creatorcontrib>Liu, Xiaoli</creatorcontrib><creatorcontrib>Jiang, Hanhu</creatorcontrib><creatorcontrib>Dong, Mingsheng</creatorcontrib><collection>AGRIS</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><jtitle>Food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhou, Jianzhong</au><au>Liu, Xiaoli</au><au>Jiang, Hanhu</au><au>Dong, Mingsheng</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis</atitle><jtitle>Food microbiology</jtitle><addtitle>Food Microbiol</addtitle><date>2009-12-01</date><risdate>2009</risdate><volume>26</volume><issue>8</issue><spage>770</spage><epage>775</epage><pages>770-775</pages><issn>0740-0020</issn><eissn>1095-9998</eissn><abstract>The microflora of Tibetan kefir grains was investigated by culture- independent methods. Denaturing gradient gel electrophoresis (DGGE) of partially amplified 16S rRNA for bacteria and 26S rRNA for yeasts, followed by sequencing of the most intense bands, showed that the dominant microorganisms were
Pseudomonas sp.,
Leuconostoc mesenteroides,
Lactobacillus helveticus,
Lactobacillus kefiranofaciens,
Lactococcus lactis,
Lactobacillus kefiri,
Lactobacillus casei,
Kazachstania unispora,
Kluyveromyces marxianus,
Saccharomyces cerevisiae, and
Kazachstania exigua. The bacterial communities between three kinds of Tibetan kefir grains showed 78–84% similarity, and yeasts 80–92%. The microflora is held together in the matrix of fibrillar material composed largely of a water-insoluble polysaccharide.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>19835760</pmid><doi>10.1016/j.fm.2009.04.009</doi><tpages>6</tpages></addata></record> |
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| subjects | 16S rDNA 26S rDNA bacteria Bacteria - classification Bacteria - isolation & purification bioassays Cultured Milk Products - microbiology Denaturing gradient gel electrophoresis Electrophoresis, Polyacrylamide Gel - methods food analysis food matrix Food Microbiology gel electrophoresis Gene Amplification Kazachstania exigua Kazachstania unispora kefir Kluyveromyces marxianus lactic acid bacteria Lactobacillus Lactobacillus casei Lactobacillus helveticus Lactococcus lactis Leuconostoc mesenteroides Microflora Microscopy, Electron, Scanning molecular sequence data nucleotide sequences Phylogeny Polymerase Chain Reaction Pseudomonas ribosomal RNA RNA, Bacterial - genetics RNA, Fungal - genetics RNA, Ribosomal - genetics RNA, Ribosomal, 16S - genetics Saccharomyces cerevisiae Saccharomycetaceae scanning electron microscopy sequence analysis Sorghum - microbiology Sorghum - ultrastructure starter cultures Tibet Tibetan kefir grains yeasts Yeasts - classification Yeasts - isolation & purification |
| title | Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis |
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