A DGGE Marker‐Mediated Fast Monitoring of Bacterial Diversity and Comprehensive Identification of High‐Temperature Daqu Starter. Issue 7 (16th June 2015)

• Record Type: Journal Article
• Authors: Shanqimuge; Liang, Huizhen; Zhang, Changxia; Shao, Chunfu; Peng, Xiaopei; Liang, Liquan; Su, Jing; Li, Changwen
• Is Part Of: Journal of food science. Volume 80:Issue 7(2015)
• Page Start: M1519
• Page End: M1525
• Publication Date: 2015-06-16
• Subjects: Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.12903
• Languages: English
• ISSNs: 0022-1147

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <p>Bacteria play an essential role in Daqu starter (Daqu) fermentation. The identification of Daqu bacteria was investigated by polymerase chain reaction (PCR) based denaturing gradient gel electrophoresis (DGGE) analysis of the highly variable V3 region of the 16S rRNA gene. Here, we define a novel DGGE marker for the quick identification of Daqu bacteria. A dynamic alteration of the bacterial populations at different stages of fermentation was determined through a 2‐y continuous monitoring. The physicochemical parameters of Daqu at different fermentation stages were investigated by weighing, NaOH titration, and HCl hydrolysis together with Fehling reagent methods. Furthermore, infrared spectral analysis using Fourier Transformed Infrared Spectroscopy was performed to determine physicochemical changes of Daqu. Therefore, our studies provide key insight for a comprehensive quality control of Daqu at different fermentation stages using the PCR‐DGGE analysis combined with the physicochemical measurement.</p> </abstract>