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

Detalhes bibliográficos
Autor(a) principal: Liu,Tengfei
Data de Publicação: 2017
Outros Autores: Jia,Tianzhu, Chen,Jiangning, Liu,Xiaoyu, Zhao,Minjie, Liu,Pengpeng
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Microbiology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822017000200246
Resumo: 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 Rhizopus, Aspergillus oryzae, and Rhizopus oryzae. In addition, pathogenic bacteria, such as Enterobacter cloacae, Klebsiella oxytoca, Erwinia 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.
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spelling Analysis of microbial diversity in Shenqu with different fermentation times by PCR-DGGEMicrobial diversityPCR-DGGEShenquMolecular cloningAbstract 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 Rhizopus, Aspergillus oryzae, and Rhizopus oryzae. In addition, pathogenic bacteria, such as Enterobacter cloacae, Klebsiella oxytoca, Erwinia 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.Sociedade Brasileira de Microbiologia2017-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822017000200246Brazilian Journal of Microbiology v.48 n.2 2017reponame:Brazilian Journal of Microbiologyinstname:Sociedade Brasileira de Microbiologia (SBM)instacron:SBM10.1016/j.bjm.2017.01.002info:eu-repo/semantics/openAccessLiu,TengfeiJia,TianzhuChen,JiangningLiu,XiaoyuZhao,MinjieLiu,Pengpengeng2017-05-11T00:00:00Zoai:scielo:S1517-83822017000200246Revistahttps://www.scielo.br/j/bjm/ONGhttps://old.scielo.br/oai/scielo-oai.phpbjm@sbmicrobiologia.org.br||mbmartin@usp.br1678-44051517-8382opendoar:2017-05-11T00:00Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)false
dc.title.none.fl_str_mv Analysis of microbial diversity in Shenqu with different fermentation times by PCR-DGGE
title Analysis of microbial diversity in Shenqu with different fermentation times by PCR-DGGE
spellingShingle Analysis of microbial diversity in Shenqu with different fermentation times by PCR-DGGE
Liu,Tengfei
Microbial diversity
PCR-DGGE
Shenqu
Molecular cloning
title_short Analysis of microbial diversity in Shenqu with different fermentation times by PCR-DGGE
title_full Analysis of microbial diversity in Shenqu with different fermentation times by PCR-DGGE
title_fullStr Analysis of microbial diversity in Shenqu with different fermentation times by PCR-DGGE
title_full_unstemmed Analysis of microbial diversity in Shenqu with different fermentation times by PCR-DGGE
title_sort Analysis of microbial diversity in Shenqu with different fermentation times by PCR-DGGE
author Liu,Tengfei
author_facet Liu,Tengfei
Jia,Tianzhu
Chen,Jiangning
Liu,Xiaoyu
Zhao,Minjie
Liu,Pengpeng
author_role author
author2 Jia,Tianzhu
Chen,Jiangning
Liu,Xiaoyu
Zhao,Minjie
Liu,Pengpeng
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Liu,Tengfei
Jia,Tianzhu
Chen,Jiangning
Liu,Xiaoyu
Zhao,Minjie
Liu,Pengpeng
dc.subject.por.fl_str_mv Microbial diversity
PCR-DGGE
Shenqu
Molecular cloning
topic Microbial diversity
PCR-DGGE
Shenqu
Molecular cloning
description 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 Rhizopus, Aspergillus oryzae, and Rhizopus oryzae. In addition, pathogenic bacteria, such as Enterobacter cloacae, Klebsiella oxytoca, Erwinia 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.
publishDate 2017
dc.date.none.fl_str_mv 2017-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822017000200246
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822017000200246
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1016/j.bjm.2017.01.002
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Microbiologia
publisher.none.fl_str_mv Sociedade Brasileira de Microbiologia
dc.source.none.fl_str_mv Brazilian Journal of Microbiology v.48 n.2 2017
reponame:Brazilian Journal of Microbiology
instname:Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM
instname_str Sociedade Brasileira de Microbiologia (SBM)
instacron_str SBM
institution SBM
reponame_str Brazilian Journal of Microbiology
collection Brazilian Journal of Microbiology
repository.name.fl_str_mv Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)
repository.mail.fl_str_mv bjm@sbmicrobiologia.org.br||mbmartin@usp.br
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