Objective To analyze the reason of swollen brand jelly. Method Total microbial community genome were extracted from swollen and normal jelly and analyzed by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). Bacteria was isolated by traditional plate technique and the 16S rDNA of isolated bacteria was amplified and sequenced. Observation the production of gas by inoculating the isolated strain into normal jelly. Result Both the DGGE profile and plate technique result revealed that only one species of bacteria could be detected, fungus was not detected. The result of sequence blasting showed that the strain fell within the genus Sporolactobacillus. The strain resulted in production of gas when it was inoculated into normal jelly and cultivated for 7 d. Conclusion The result indicated that Sporolactobacillus played the key role in the swollen brand jelly.
标题：应用聚合酶链式反应-变性梯度凝胶电泳和 16S rDNA技术分析果冻胀气原因
英文标题：Analysis of swollen jelly by polymerase chain reaction-denaturing gradient gel electrophoresis and 16S rDNA techniques
