Analysis of the Fungal Community in Zaopei During the Production of Chinese Luzhou-flavour Liquor
Wen-xue Zhang1,5, Zong-wei Qiao1,3, Yue-qin Tang4, Cheng Hu2, Qun Sun2, Shigeru Morimura4 and Kenji Kida4
1 Department of Food Engineering, College of Light Industry & Food Engineering, Sichuan University, Chengdu 610065, P.R. China.
2 Department of Bioengineering, College of Life Sciences, Sichuan University, Chengdu 610064, P.R. China.
3 Technical Center of Wuliangye Group, Yibin 644000, P.R. China.
4 Department of Applied Chemistry and Biochemistry, Faculty of Engineering, Kumamoto University, Kumamoto 860-8555, Japan.
5 Corresponding author. E-mail: zwxtl@mail.sc.cninfo.net
J. Inst. Brew. 113(1), 21–27, 2007 | VIEW ARTICLE
ABSTRACT
Denaturing gradient gel electrophoresis (DGGE) and 18S rRNA gene analysis were carried out to analyze the fungal community in Zaopei during the production of Chinese Luzhou-flavour liquor. Two pairs of primers (EF4 /Fung5 and EF4/NS2-GC) were used for the DGGE. Polymerase chain reaction (PCR) for clone analysis was preformed with the primers (EF4 /EF3). The results of the DGGE analysis showed that the fungal 18S rRNA genes taken from the Zaopei sample of the pit had high diversity. Gene clone libraries containing 120 clonal sequences of 18S rRNA were constructed. The fungal diversity shift showed that the fungal genera changed with increasing fermentation time and four genera of fungi (Issatchenkia, Talaromyces, Aspergillus and Eurotium) were the main dominant communities during the fermentation of Chinese Luzhou-flavour liquor. The clonal sequences of the genera Rhizopus and Saccharomyces were found with difficulty from the clone libraries of Zaopei, suggesting that the genera Rhizopus and Saccharomyces perhaps are not necessary for saccharifying and fermenting grains during the production of Chinese Luzhou-flavour liquor.
Key words:
Chinese Luzhou-flavour liquor, clone analysis, DGGE, fungi, 18S rRNA gene, Zaopei
Publication no. G-2007-0309-476 ©2007 The Institute & Guild of Brewing