Dynamic Changes of Microbial Community in the Process of Natural Fermentation of Puerariae lotaba Monitored by PCR-DGGE

doi:10.13560/j.cnki.biotech.bull.1985.2017-0251

Abstract

Abstract: In this study,the extraction yield of total isoflavones from Puerariae lotaba increased by 5.7% after pretreated with natural compost fermentation. After that,in order to determine the microorganisms playing a major role in this fermentation,the dynamic changes of the microbes in the process of natural fermentation of P. lotaba powder were analyzed using traditional flat culture method and PCR-DGGE technology respectively. The results showed that the number of bacteria showed an “increase-decrease-increase” trend in the whole fermentation process：increased significantly in the temperature-rising stage,then decreased slightly in the thermophilic stage,and finally rose again in the temperature-cooling stage,but the number of fungi presented a continuous increase trend. Besides,several microorganisms isolated from P. lotaba were initially identified to have positive effects on improving the extraction yield of total isoflavones,and these microbes included：Bacillus licheniformis,Rhizoctonia solani,Bacillus,Bacillus subtilis,non-cultivable bacteria,Penicillium japonicum,Aspergillus niger,Aspergillus,Asparagus,and non-cultivable Aspergillus.

Key words: natural fermentation, microbial community, total isoflavones, denatured gradient gel electrophoresis（DGGE）

RAN Gan-qiao,ZHANG Hong-yan,REN Ping. Dynamic Changes of Microbial Community in the Process of Natural Fermentation of Puerariae lotaba Monitored by PCR-DGGE[J]. Biotechnology Bulletin, 2017, 33(9): 85-93.

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