Polymerase Chain Reaction-denaturing Gradient Gel Electrophoresis Analysis of Microbial Diversity of Papaya Enzyme Preparation During Natural Fermentation
DU Li-ping
LIU Yan
JIAO Yuan-yuan
MA Li-juan
XIAO Dong-guang
GUAN Yu-ping
Abstract：In order to investigate the microbial diversity in a papaya enzyme preparation during the natural fermentation process,polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) was used to analyze the diversity and the pattem of changes of bacteria and yeast during natural fermentation.The results indicated that the main bacterial species were Lactobacillus plantarum,Leuconostoc pseudomesenteroides,Weissella paramesenteroides,and uncultured Propionibacterium sp.;the dominant bacterium was Lactobacillus plantarum.The main yeast species were Saccharomyces cerevisiae,Candida xestobii,Candida intermedia,Pichia guilliermondii,Komagataella phaffii,Pichia punctispora,Pichia galeiformis,Clavispora sp.,and Cyberlindnera fabianii.The dominant yeast species were Saccharomyces cerevisiae and Pichia guilliermondii.Moreover,Lactobacillus plantarum and Pichia galeiformis shared a high affmity with uncultured Propionibacterium sp.and Cyberlindnerafabianii,respectively,and a low affinity with other microorganisms.During natural fermentation,the microflom populations exhibited altemating growth patterns and showed a certain affinity;the colony structure changed slightly with uniform distribution.
Keywords：papaya enzyme preparationfermentationpolymerase chain reaction-denaturing gradient gel electrophoresisbacteriayeast
Publication Date：2017-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：9( 80-87,109 )