|
KMID : 0545120140240081088
|
|
Journal of Microbiology and Biotechnology
2014 Volume.24 No. 8 p.1088 ~ p.1095
|
|
|
PCR-DGGE Analysis of the Microbial Communities in Three Different Chinese “Baiyunbian” Liquor Fermentation Starters
|
|
Xiaomao Xiong
Yuanliang Hu
Nanfeng Yan
Yingna Huang
Nan Peng
Yunxiang Liang
Shumiao Zhao
|
|
|
Abstract
|
|
|
|
A systematic investigation was performed on the bacterial, Bacillus, fungal, and yeast communities of the three types of Daqu (mechanically prepared, manually prepared, and mixed prepared) used in Baiyunbian Company by reconditioning PCR-denaturing gradient gel electrophoresis (PCR-DGGE). The DGGE results showed that the microbes in the three types of Daqu were mainly thermotolerant and thermophilic microbes, and the most dominant bacterial species were Bacillus and Virgibacillus, followed by Lactobacillus and Trichococcus. Furthermore, the dominant fungi were found to be molds, such as Rasamsonia, Penicillium, Aspergillus, and Monascus, and the dominant yeasts were Saccharomyces cerevisiae, Saccharomycopsis fibuligera, Pichia anomala, and Debaryomyces hansenii. In general, the three types of Daqu showed slight differences in microbial communities, and the Shannon indexes (H’) of the manually prepared and mechanically prepared Daqu were similar. The results suggest that mechanically prepared Daqu can replace manually prepared Daqu in liquor production, and this research provides useful information for liquor production and process improvement.
|
|
|
KEYWORD
|
|
|
Bacillus, Daqu, fermentation starter, microbial community, PCR-DGGE
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
  
|
|