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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제28권 제11호
- 발행연도
- 2018.1
- 수록면
- 1,822 - 1,833 (12page)
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Fluorescence in-situ hybridization (FISH) is a common and popular method used to investigate microbial communities in natural and engineered environments. In this study, two specific 16S rRNA-targeted oligonucleotide probes, CLZ and KCLZ, were designed and verified to quantify the genus Clostridium and the species Clostridium kluyveri. The optimal concentration of hybridization buffer solution for both probes was 30% (w/v). The specificity of the designed probes was high due to the use of pellets from pure reference strains. Feasibility was tested using samples of Chinese liquor from the famed Luzhou manufacturing cellar. The effectiveness of detecting target cells appears to vary widely in different environments. In pit mud, the detection effectiveness of the target cell by probes CLZ and KCLZ was 49.11% and 32.14%, respectively. Quantitative analysis by FISH technique of microbes in pit mud and fermented grains showed consistency with the results detected by qPCR and PCR-DGGE techniques, which showed that the probes CLZ and KCLZ were suitable to analyze the biomass of Clostridium spp. and C. kluyveri during liquor fermentation. Therefore, this study provides a method for quantitative analysis of Clostridium spp. and C. kluyveri and monitoring their community dynamics in microecosystems.
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참고문헌 (45)
참고문헌 신청
Wu Q / 2013 / Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor / Int. J. Food Microbiol 166:323~330
Wang Q / 2016 / Microbial community composition associated with Maotai liquor fermentation / J. Food. Sci 81:1485~1494
Wu YY / 1993 / Study ing on the brewing microbes of Chinese traditional Luzhouflavor liquor / Liquor Making Sci. Technol 5:30~35
Wu YY / 1980 / Microbial ecology distribution and anaerobic fermentation characteristics in the pit mud of Luzhou-flavor liquor / Microbiol. China 3:108~112
Hu X / 2016 / Illuminating anaerobic microbial community and cooccurrence patterns across a quality gradient in Chinese liquor fermentation pit muds / Appl. Environ. Microbiol 82:2506~2515
Wang Q / 2016 / Microbial community composition associated with Maotai liquor fermentation / J. Food. Sci 81:1485~1494
Wu YY / 1993 / Study ing on the brewing microbes of Chinese traditional Luzhouflavor liquor / Liquor Making Sci. Technol 5:30~35
Wu YY / 1980 / Microbial ecology distribution and anaerobic fermentation characteristics in the pit mud of Luzhou-flavor liquor / Microbiol. China 3:108~112
Hu X / 2016 / Illuminating anaerobic microbial community and cooccurrence patterns across a quality gradient in Chinese liquor fermentation pit muds / Appl. Environ. Microbiol 82:2506~2515
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