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Brazilian Journal of Microbiology
2017


Analysis of microbial diversity in Shenqu with different fermentation times by PCR-DGGE

Tengfei Liu, Tianzhu Jia, Jiangning Chen, Xiaoyu Liu, Minjie Zhao, Pengpeng Liu

Liaoning University of Traditional Chinese Medicine, College of Pharmacy, Key Laboratory of Processing Theory Analysis of State Administration of Traditional Chinese Medicine, Dalian, China.

Abstract

Shenqu is a fermented product that is widely used in traditional Chinese medicine (TCM) to treat indigestion; however, the microbial strains in the fermentation process are still unknown. The aim of this study was to investigate microbial diversity in Shenqu using different fermentation time periods. DGGE (polymerase chain reaction-denaturing gradient gel electrophoresis) profiles indicated that a strain of Pediococcus acidilactici (band 9) is the predominant bacteria during fermentation and that the predominant fungi were uncultured RhizopusAspergillus oryzae, and Rhizopus oryzae. In addition, pathogenic bacteria, such as Enterobacter cloacaeKlebsiella oxytocaErwinia billingiae, and Pantoea vagan were detected in Shenqu. DGGE analysis showed that bacterial and fungal diversity declined over the course of fermentation. This determination of the predominant bacterial and fungal strains responsible for fermentation may contribute to further Shenqu research, such as optimization of the fermentation process.

Keywords: Microbial diversity; PCR-DGGE; Shenqu; Molecular cloning.

 
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