We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
温度和培养基对雪莲菌菌群结构的影响.
- Authors
武嘉薇; 许超; 邓文怡; 桑亚新; 高洁
- Abstract
Kefir grains was cultured with skim milk and MRS broth medium under the condition of 28 ℃ and -80 ℃, the bacterial and fungal community structure of samples with different treatment was analyzed by high-throughput sequencing and degeneration gradient gel electrophoresis technology. The results showed that the bacterial community diversity of kefir grains samples decreased after low temperature treatment, the Proteobacteria content decreased, and the Firmicutes content increased. The dominant bacteria genus changed from Acetobacteria to Lactobacillus, and the skim milk medium was more conducive to the stability of the bacterial community diversity of kefir grains. The fungal community structure of kefir grains cultured in skim milk was similar before and after frozen storage, but the abundance of kefir grains cultured in MRS broth medium decreased after frozen storage, especially Saccharomyces unisporus. In conclusion, low temperature treatment could cause decrease of flora diversity of kefir grains after low temperature treatment, and the skim milk was more beneficial to the flora stability of kefir grains than MRS broth medium.
- Subjects
SKIM milk; BACTERIAL diversity; CULTURED milk; FUNGAL communities; BACTERIAL communities
- Publication
China Brewing, 2023, Vol 42, Issue 6, p135
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2023.06.022