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Identification and Biodiversity of Yeast and LAB Isolated from Sourdoughs Collected from Western Region of Inner Mongolia

Author: WuSiRiGuLeng
Tutor: SunTianSong
School: Inner Mongolia Agricultural University
Course: Of Food Science
Keywords: Sourdough Yeast Lactic acid bacteria Separate Appraisal Denaturing gradient gel electrophoresis Biodiversity
CLC: TS201.3
Type: Master's thesis
Year: 2011
Downloads: 152
Quote: 2
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Abstract


On the Western Inner sourdough yeast and lactic acid bacteria isolated and identified, and combined with PCR-DGGE method to study its biological diversity, protection the Western Inner sourdough rich microbial resources and further development yeast and lactic acid bacteria in sourdough resources to provide the basic data. Western region of Inner Mongolia 7 Union City 28 sourdough samples pH value of 2.78-5.13, 8.30-15.50mL The titratable acidity (TA); lactic acid bacteria in the sample a total of 6.56-8.72 Log cfu / g, yeast count was 4.13 -6.37 Log cfu / g, the number of yeast in the sample is two orders of magnitude lower than the lactic acid bacteria generally. From 28 sourdough were isolated 85 yeast 26S rDNA D1/D2 sequence analysis identified: 43 Saccharomyces cerevisiae (S.cerevisiae, 50.59%), 22 strains of dwarf false Candida (C. humilis 25.88%), 6 de Boer the spore in yeast (T.delbrueckii), three strains of abnormal Pichia yeast (P. anomala), 2 marine yeast strains (K.exigua), 2 Zhu 库德里阿兹威 (s) Pichia pastoris (P.kudriavzevii), 2 strains parapsilosis Candida (C. parapsilosis) Zhu Lord yeast (L. elongisporus), 1 strain starch Pichia yeast (P. farinosa), Zhu guilliermondii Pichia pastoris (P. guilliermondii) strains of viscous red circle yeast (Rh.mucilaginosa); were isolated from 108 to lactic acid bacteria, 16S rDNA sequence analysis identified: 37 Lactobacillus plantarum (L.plantarum 33.94% ) 14 lemon Leuconostoc (Le.citreum 12.84%), 10 strains of food Dou Wei Sishi bacteria (W.cibaria), 8 strains of class digestion Lactobacillus (L.paralimentarius), 7 strains of fusion Wei Sishi bacteria (W.confusa), 7 strains of Lactobacillus helveticus (L. helveticus), 4 strains Minden Lactobacillus (L.mindensis), 3 strains of Lactococcus lactis subspecies (Lactococcus lactis subsp. lactis), 3 strains of bending milk subtilis (L.curvatus), 3 strains of red milk subtilis (L.rossiae), 2 strains of intestinal membrane Leuconostoc (Le.mesenteroides), 2 strains of Lactobacillus brevis bacilli (L.brevis), 2 Zhu the GUIZHOU Lactobacillus (L.guizhouensis ) 2 Francisco Lactobacillus (L.sanfranciscensis), 2 strains of the shell-like Lactobacillus (L.crustorum), 1 strains Lactobacillus fermentum (L.fermentum) and 1 durable Enterococcus strains (E.durans). Combined with PCR-DGGE method to study the biodiversity of 28 sourdough yeast and lactic acid bacteria, the results show that the the S.cerevisiae L.plantarum, L.sanfranciscensis advantage yeast sample populations and advantages of lactic acid bacteria populations, and found classic Isolation and Identification Act and the PCR-DGGE method in the study of microbial diversity with a sourdough samples is very different: the former is due to the operator subjective factors caused the loss of the target microbial populations, the separation of the number will also be affected; then by dead cells in the detection limit and sample results there will be some deviation. Combined with the advantages and disadvantages of the two methods to accurately and fully describe the composition of microorganisms in the Western Inner sourdough samples.

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