Abstract：
:The microflora of Tibetan kefir grains was investigated by culture- independent methods. Denaturing gradient gel electrophoresis (DGGE) of partially amplified 16S rRNA for bacteria and 26S rRNA for yeasts, followed by sequencing of the most intense bands, showed that the dominant microorganisms were Pseudomonas sp., Leuconostoc mesenteroides, Lactobacillus helveticus, Lactobacillus kefiranofaciens, Lactococcus lactis, Lactobacillus kefiri, Lactobacillus casei, Kazachstania unispora, Kluyveromyces marxianus, Saccharomyces cerevisiae, and Kazachstania exigua. The bacterial communities between three kinds of Tibetan kefir grains showed 78-84% similarity, and yeasts 80-92%. The microflora is held together in the matrix of fibrillar material composed largely of a water-insoluble polysaccharide.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Zhou J,Liu X,Jiang H,Dong Mdoi
10.1016/j.fm.2009.04.009subject
Has Abstractpub_date
2009-12-01 00:00:00pages
770-5issue
8eissn
0740-0020issn
1095-9998pii
S0740-0020(09)00098-7journal_volume
26pub_type
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