Phylogenetic Analysis of 16S rDNA Sequence and PCR - RFLP of Bacillus from Fumao - flavor Daqu
Yan Lin-chun, Shou-Cai Zhang, Xiaowei Ma, Tang Er-jiang, Huang Zu-xin, Youqiang Chen
Abstract
Yan Lin-chun, Shou-Cai Zhang, Xiaowei Ma, Tang Er-jiang, Huang Zu-xin, Youqiang Chen
Abstract
Objective:89 strains of Bacillus were isolated from Daqu of a Sauce-flavor distillery in Fujian,finally we preliminarily identified and obtained 18 Bacilluses for microbial diversity research.Method:The 16S rDNA of 18 Bacilluses were researched with PCR-RFLP and System growth analysis.Result:They were grouped into four groups by 16S rDNA PCR-RFLP,and then categorized into eight kinds(6 Bacillus subtilis,4 Bacillus cereus,2 Bacillus licheniformis,2 Bacillus sonorensis,1 Bacillus pumilus,1 Bacillus oleronius,1 Bacillus thuringiensis,1 Bacillus coagulan)by 16S rDNA sequence comparison.Conclusion:The cultured Bacilluses from the high temperature Daqu has the microbial diversity
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Objective:89 strains of Bacillus were isolated from Daqu of a Sauce-flavor distillery in Fujian,finally we preliminarily identified and obtained 18 Bacilluses for microbial diversity research.Method:The 16S rDNA of 18 Bacilluses were researched with PCR-RFLP and System growth analysis.Result:They were grouped into four groups by 16S rDNA PCR-RFLP,and then categorized into eight kinds(6 Bacillus subtilis,4 Bacillus cereus,2 Bacillus licheniformis,2 Bacillus sonorensis,1 Bacillus pumilus,1 Bacillus oleronius,1 Bacillus thuringiensis,1 Bacillus coagulan)by 16S rDNA sequence comparison.Conclusion:The cultured Bacilluses from the high temperature Daqu has the microbial diversity
Key concepts: Bacillus pumilus, Bacillus licheniformis, 16S ribosomal RNA, Biology, Bacillus (shape), Bacillus subtilis, Bacillus cereus, Microbiology