PCR-DGGE Analysis of Microbial Community Structure of Bozaa,a Traditional Kyrgyz Fermented Beverage

The microbial community structure of Bozaa,a traditional Kyrgyz fermented beverage,was analyzed by the PCR-DGGE technique.PCR amplification of 16S rRNA gene V6-V8 region and 26S rDNA D1 region were performed for bacteria and yeast in the beverage,respectively.The main DNA bands in the DGGE profiles of the PCR products obtained were subjected to sequence analysis.The results showed that the microbial flora of Bozaa was composed of Lactobacterium plantarum,Lactobacillus brevis,Bacillus cereus,Acetobacer pasteurianus,and Saccharomyces cerevisiae,which was a successful primary elucidation of the microbial diversity of Bozaa.