Analysis of the Bacterial Community in Zaopei During Production of Chinese Luzhou-flavor Liquor
Wen-xue Zhang1,3, Zong-wei Qiao1, Toru Shigematsu2, Yue-qin Tang2, Cheng Hu1, Shigeru Morimura2 and Kenji Kida2
1 Department of Food Engineering, College of Light Industry &
Food Engineering, Sichuan University, Chengdu 610065, China.
2 Department of Applied Chemistry and Biochemistry, Faculty of Engineering, Kumamoto University, Kumamoto 860-8555, Japan.
3 Corresponding author. E-mail: zwxtl@mail.sc.cninfo.net
J. Inst. Brew. 111(2), 215–222, 2005 | VIEW ARTICLE
ABSTRACT
Denaturing gradient gel electrophoresis (DGGE) and 16S rRNA gene analysis were carried out to analyze the bacterial community in Zaopei during production of Chinese Luzhou-flavor liquor. Primers PRBA338F and PRUN518R were used for DGGE. Polymerase chain reaction (PCR) for clone analysis was preformed with primers EU27F and 1490R. The results by DGGE showed that with increasing fermentation time the diversity of bacteria in Zaopei decreased and after one week, only one bacterium phylotype was dominant. Gene clone libraries (16S rRNA) containing 55 clonal sequences were constructed. The bacterial diversity shift observed by DGGE was also shown by the clone library analysis. Bacteria closely related to Lactobacillus acetotolerans appeared to play a key role during Chinese liquor fermentation.
Key words:
Bacteria, Chinese Luzhou-flavor liquor, clone analysis, DGGE, 16S rRNA gene, Zaopei.
Publication no. G-2005-0815-292 ©2005 The Institute & Guild of Brewing