Analysis of the Bacterial Diversity in Tibetan Kefir Grains Using PCR-DGGE Techniques
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Abstract:
Bacteria are important functional microorganisms in Tibetan kefir grains, and play an important role in their formation and functions. Therefore, exploring the bacterial species in Tibetan kefir grains is of great significance. Polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) and 16S rDNA sequencing were used to study the bacterial diversity of three Tibetan kefir grains (A, B, and C) from different places. The DGGE results showed that the richness indices in Tibetan kefir grains were between 12 and 16, the diversity indices of all samples were between 1.79 and 2.11, and the similarity indices were between 0.62 and 0.77. The PCR-DGGE dominant bands were cut and sequenced, and the results indicated that the dominant bacteria belonged to Lactobacillus kefiranofaciens, Lactococcus spp., Lactobacillus spp., Streptococcus thermophilus, Lactobacillus kefir, Aeromonas spp., and Acetobacter spp. This work provides a theoretical basis for the development of microbial resources and the acceleration of the industrial production of Tibetan kefir grains.
