Trophic patterns of functioning and microbial profile of the evolutionally established associated kefir grains culture
| Autor: | A. A. Khokhlacheva, M. A. Egorova, N. B. Gradova, A. N. Kalinina |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
biology
food and beverages 16S ribosomal RNA biology.organism_classification Applied Microbiology and Biotechnology Microbiology Lactic acid chemistry.chemical_compound chemistry Microbial population biology Food science Lactose Bacteria Temperature gradient gel electrophoresis Lactic acid fermentation Trophic level |
| Zdroj: | Microbiology. 84:561-569 |
| ISSN: | 1608-3237 0026-2617 |
| DOI: | 10.1134/s0026261715040104 |
| Popis: | The associated culture of kefir grains was analyzed by molecular methods for determination of the functional activity of microbial isolates and molecular genetic techniques for their identification. A combination of 16S rRNA analysis and denaturing gradient gel electrophoresis was used to determine the microbial profile of kefir grains and to reveal lactic acid bacteria of two physiological groups, differing in their ability to use lactose for lactic acid fermentation. The role of inducible β-galactosidase of lactic acid bacteria for the functional stability of the microbial community was shown in the study of the functional activity and microbial profile of the kefir grains after long-time cultivation (over 4 years) on lactose-free milk. The results obtained improve our understanding of the possible trophic interactions in such microbial communities and may be used to develop the algorithm for experimental production of a stably associated culture of kefir grains. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink