ABSTRACT
ABSTRACT: The microbial communities of fermented grains were complex during the strong-flavor Chinese liquor fermentation. In this study, by using Single Strand Conformation Polymorphism (SSCP), we optimized the influence factors of microbial communities, including the size of PCR production, concentration of gel, cross-linking degree and temperature of the electrophoresis. Based on SSCP profiles, the optimizing conditions are as follows. The target fragments were PCR-amplified using 16S rDNA V3 region (about 200bp) primers. The volume ratio of denaturing buer and sample was 1:2. The best gel concentration was 14% and the weight ratio of acrylamide and bis-acrylamide was 49:1. Then electrophoresis for 18h at 4ºC with 300 V constant voltage.
