Prospects of Artificial Kefir Grains Prepared by Cheese and Encapsulated Vectors to Mimic Natural Kefir Grains

Table 2

PCR-DGGE sequence analysis results of bacteria and yeast community in natural kefir grains and different vectors.

Band	Strain	Identity (%)
Bacteria
A	Leuconostoc sp.	98
B	Lactobacillus helveticus	99
C	Lactobacillus kefiranofaciens	96
D	Lactococcus lactis	100
E	Lactobacillus kefiri	99
F	Leuconostoc mesenteroides	100
G	Lactobacillus helveticus	100
I	Lactococcus lactis	96
J	Lactobacillus kefiri	99
Yeasts
A	Kazachstania unispora	96
B	Kazachstania servazzii	99
C	Saccharomyces cerevisiae	98
D	Candida inconspicua	99
E	Pichia fermentans	100
F	Pichia fermentans	99
G	Kazachstania servazzii	98
H	Saccharomyces cerevisiae	100
I	Candida inconspicua	99
J	Pichia fermentans	99

Bands are numbered as indicated in the DGGE profiles shown in Figure 3. The result of the sequence of the recovered bands was consistent with the recent standard strains in GenBank database (http://www.ncbi.nlm.nih.gov).