Abriouel Hikmate, Ben Omar Nabil, López Rosario Lucas, Martínez-Cañamero Madgalena, Keleke Simon, Gálvez Antonio
Area de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, 23071-Jaén, Spain.
Int J Food Microbiol. 2006 Oct 1;111(3):228-33. doi: 10.1016/j.ijfoodmicro.2006.06.006. Epub 2006 Jul 13.
The microbial composition of the traditional fermented foods poto poto (a maize dough from the Rep. of Congo) and dégué (a millet dough from Burkina Faso) was studied by a culture-independent approach using TTGE to separate the amplified target V3 region of the 16S rRNA gene from total microbial community, followed by DNA sequencing and homology search. Three different extraction methods were used. Guanidium thiocyanate-based DNA extraction provided better performance regarding purity and DNA yield, allowing the detection of a higher number of DNA bands by TTGE in poto poto. By contrast, all three methods yielded similar results for dégué samples, indicating that the performance of the DNA extraction method largely depends on the food composition. Sequencing of DNA bands from TTGE gels corresponding to poto poto samples revealed the presence of Lactobacillus gasseri, Enterococcus sp., Escherichia coli, Lactobacillus plantarum/paraplantarum, Lactobacillus acidophilus, Lactobacillus delbrueckii, Bacillus sp., Lactobacillus reuteri and Lactobacillus casei. The following bacteria were identified in dégué: L. gasseri, Enterococcus sp., E. coli, Lactobacillus fermentum, Lactobacillus brevis, and L. casei.
采用非培养方法，利用温度梯度凝胶电泳（TTGE）从总微生物群落中分离16S rRNA基因的扩增目标V3区域，随后进行DNA测序和同源性搜索，对传统发酵食品poto poto（一种来自刚果共和国的玉米面团）和dégué（一种来自布基纳法索的小米面团）的微生物组成进行了研究。使用了三种不同的提取方法。基于硫氰酸胍的DNA提取在纯度和DNA产量方面表现更好，使得在poto poto中通过TTGE检测到更多数量的DNA条带。相比之下，三种方法对dégué样品产生的结果相似，表明DNA提取方法的性能在很大程度上取决于食品成分。对与poto poto样品对应的TTGE凝胶中的DNA条带进行测序，发现了加氏乳杆菌、肠球菌属、大肠杆菌、植物乳杆菌/副植物乳杆菌、嗜酸乳杆菌、德氏乳杆菌、芽孢杆菌属、罗伊氏乳杆菌和干酪乳杆菌。在dégué中鉴定出了以下细菌：加氏乳杆菌、肠球菌属、大肠杆菌、发酵乳杆菌、短乳杆菌和干酪乳杆菌。
