Method for identifying fungi microflora composition in fermented sourdough

Abstract

The invention discloses a method for identifying fungi 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; fungal total genome DNA is extracted from the enzymolysis product; first round of amplification is carried out by using fungi universal primers ITS5.8S and 28S-1-GC with GC clips and with the extracted fungal 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 fungi universal primers ITS5.8S and 28S-1; the products of the first round of PCR amplification and the second round of PCR amplification are analyzed, such that the fungi 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 fungi 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 identification of microbial flora composition, in particular to a method for identifying the composition of fungal flora in fermented sourdough. Background technique [0002] Traditional fermented sourdough, that is, steamed bread starter, also known as old noodles, old yeast head or noodle fat, refers to the fermented dough left over from making steamed buns last time, using this as the main fermentation strain, adding flour and forming dough, and fermenting overnight The next day, add flour and an appropriate amount of alkali to the dough, knead the dough and shape it, wake up and steam the 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 substan...

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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