Method for identifying bacteria microflora composition in fermented sourdough

Abstract

The invention discloses a method for identifying bacteria microflora composition in a fermented sourdough. The method comprises the steps that: a fermented sourdough is subjected to enzymolysis by using amylase, such that an enzymolysis product is obtained; bacteria total genome DNA is extracted from the enzymolysis product; first round of amplification is carried out by using bacteria universal primers 341f-GC and 543r with GC clips and with the extracted bacteria total genome DNA as a template; positive product obtained by the first round of amplification is adopted as a template, and a second round of amplification is carried out by using bacteria universal primers 341f and 543r; the products of the first round of PCR amplification and the second round of PCR amplification are analyzed, such that the bacteria microflora composition in the fermented sourdough is determined. According to the invention, the fermented sourdough is subjected to enzymolysis and PCR amplification; and through denaturing gradient gel electrophoresis separation, the bacteria microflora composition in the traditional fermented sourdough is identified from a molecular level. The method is stable, and has the characteristics of high efficiency and low cost. With the method, a reference is provided for developing microbial resources in traditional fermented foods in our nation.

Description

technical field [0001] The invention relates to the field of microbial flora composition identification, in particular to a method for identifying the composition of bacterial flora in fermented sourdough. Background technique [0002] Traditional fermented sourdough, also known as old noodles, old yeast head or noodle fat, is the fermented dough left over from making steamed buns last time, as the main fermentation strain, adding flour and making dough, fermenting overnight, and adding it to the dough the next day Add flour and an appropriate amount of alkali, knead the dough, shape it, wake it up and steam it to make steamed buns. [0003] Traditional fermented sourdough is a micro-ecological system in which a variety of microorganisms co-exist. It is a synergistic effect of saccharification, fermentation, and esterification of various microorganisms. Phenols, acids, low molecular sugars, polypeptides, amino acids and other flavor substances. The sourdough of foreign bre...

AI Technical Summary

Problems solved by technology

Sourdough, the leavening agent of foreign bread, has similar production principles and fermentation processes as the old noodles of Chinese steamed bread, but foreign researchers have thoroughly studied the representative strains and characteristics of sourdough, and some have been applied to Industrialized production, while my country has rich starter resources, but its understanding is still in its infancy

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