PCR-DGGE analysis of fungal community in manufacturing process of a traditional Iranian cheese.

ABSTRACT:

Background and objectives

The microbial communities of traditional milk-based food are of great importance in its manufacturing process, especially when using raw milk with natural cultures. Liqvan (Lighvan or Levan) is a traditional Iranian buried cheese, which is made from raw ewe's milk without a starter addition. The aim of this study was to explore the fungal active population during this cheese manufacturing process by comparing DNA and RNA based culture independent method Denaturing Gradient Gel Electrophoresis (DGGE).

Materials and methods

Four samples of each milk, curd and ripened cheese were collected from Liqvan village located in East Azerbaijan province of Iran. Total DNA and RNA of each sample were extracted and PCR amplicons of D1 region of 26S rRNA gene was

SUBMITTER: Ramezani M 

PROVIDER: S-EPMC6087696 | biostudies-literature | 2018 Jun

REPOSITORIES: biostudies-literature