Microbial Diversity Analysis of Flight-flavor Daqu Using High-throughput Sequencing

被引：0

作者：

Zhou S. ^{[1
]}

Hu J. ^{[1
]}

Cui Y. ^{[2
]}

Zhao W. ^{[1
]}

Zhang R. ^{[1
]}

Bai F. ^{[2
]}

机构：

[1] Beijing Shun Xin Agriculture Co., Ltd., Niulanshan Distillery, Beijing

[2] State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing

来源：

Journal of Chinese Institute of Food Science and Technology | 2019年 / 19卷 / 06期

关键词：

High-throughput sequencing; Lactic acid bacteria; Microbial diversity; Saccharomycopsis fibuligera;

D O I：

10.16429/j.1009-7848.2019.06.029

中图分类号：

学科分类号：

摘要：

Objective: To investigate the species diversity and composition of microorganisms in the light-flavor Daqu which is used as the fermentation starter for the production of light-flavor Baijiu (Chinese liquor), which is the prerequisite for further functional analyses of the microorganisms and for screening and selection of better stains. Methods: Eleven samples of light-flavor Daqu collected from five different regions (Beijing, Shanxi, Taiwan, Heilongjiang and Hebei) were collected and subjected to microbial diversity analyses using traditional culture-dependent method and high-throughput rRNA gene (rDNA) library sequencing technology. Results: The results obtained from the culture-dependent method indicated that the total numbers of microorganisms from the 11 samples were different, the number of fungi in all Daqu samples was more than that of bacteria. The dominant fungus in all the Daqu samples was Saccharomycopsis fibuligera, and the dominant bacteria were Lactobacillus and Bacillus species. The composition of fungi in the 11 samples were comparatively consistent based on the result of high-throughput sequencing, and S. fibuligera was the major fungus. The diversity of bacteria was higher but the composition varied significantly in different samples. The bacteria mainly belonged to five group: lactic acid bacteria, Bacillus, Actinomycetes, Pantoea and Staphylococcus. Lactic acid bacteria were dominant, including four species: Weissella confuse, Pediococcus pentosaceus, Leuconostoc citreum and Lactobacillus acetotolerans. Conclusion: Microbial diversity of light-flavor Daqu is rich, the total number of microorganisms from different Daqu samples is obviously different, the number of fungi is greater than that of bacteria. S. fibuligera, lactic acid bacteria and Bacillus and are the major components of fungi and bacteria respectively in light-flavor Daqu. © 2019, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：244 / 250

页数：6