Microbial diversity of traditional fermentation starters for Hong Qu glutinous rice wine as determined by PCR-mediated DGGE
Microbial diversity of traditional fermentation starters for Hong Qu glutinous rice wine as determined by PCR-mediated DGGE
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PCR介导的DGGE测定红曲糯米酒传统发酵剂的微生物多样性
DOI：
10.1016/j.foodcont.2012.05.025
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发表时间：
2012-12-01
期刊：
影响因子：
6
通讯作者：
Ni, Li
中科院分区：
文献类型：
--
作者：
Lv, Xu-Cong;Weng, Xing;Ni, Li
红曲糯米酒是中国最受欢迎的传统米酒之一，它是以糯米为原料，添加两种传统发酵剂红曲和瑶曲酿制而成。本研究采用巢式PCR-变性梯度凝胶电泳（DGGE）技术对这两种发酵剂中的真菌和细菌的微生物组成进行了研究，以16 S rRNA基因V3区为靶点的DGGE图谱表明，发酵剂中的细菌种类组成差异很大，以芽孢杆菌属（Bacillus）为主，巨大芽孢杆菌或阿氏芽孢杆菌、枯草芽孢杆菌、甲基营养芽孢杆菌和解淀粉芽孢杆菌。在部分发酵剂中还检出了乳酸菌，包括副肠膜魏氏菌、戊糖片球菌和乳酸片球菌。在真菌分析中。PCR-DGGE指纹图谱显示，根霉、小孢根霉和曲霉是瑶曲中最常见的菌种，而红曲中以单孢霉为主。在一些发酵剂样品中还检测到三种非酵母菌（扣囊拟青霉、季也蒙毕赤酵母和粉质毕赤酵母）。DGGE指纹图谱的多元比较显示，红曲和瑶曲的细菌和真菌复合群落结构存在差异。DGGE图谱计算的Shannon-Weaver多样性指数（H '）和Simpson优势度指数（D）也显示了红曲和瑶曲在群落结构上的显著差异。潜在腐败微生物的流行突出了在评估自然发酵的传统食品的微生物安全性时需要更多关注。研究结果对传统红曲糯米酒发酵剂的开发、发酵过程的预测以及中规模化生产具有一定的指导意义。(C)2012爱思唯尔有限公司保留所有权利。
Hong Qu glutinous rice wine, one of the most popular traditional rice wines in China, is brewed from glutinous rice with the addition of two traditional fermentation starters Hong - Qu (hong qu) and Yao Qu (yao qu). In this study, the microbial compositions of fungi and bacteria associated with these two fermentation starters were investigated by nested PCR-denaturing gradient gel electrophoresis (DGGE).The bacterial DGGE profile targeting the V3 region of the 16S rRNA gene indicated that the bacterial composition of starters was highly variable in species composition and dominated by Bacillus species, including Bacillus ginsengihumi, Bacillus megaterium or Bacillus alyabhattai, Bacillus subtilis, Bacillus methylotrophicus and Bacillus amyloliquefaciens. Lactic acid bacteria (LAB) including Weissella para-mesenteroides, Pediococcus pentosaceus and Pediococcus acidilactici were also detected in some fermentation starters. In analysis of fungi. PCR-DGGE fingerprints revealed that Rhizopus oryzae, Rhizopus microsporus and Aspergillus sp. were the most frequent species in Yao Qu, while Monascus sp. dominated in Hong Qu. Three non-Saccharomyces yeasts (Saccharomycopsis fibuligera, Pichia guilliermondii and Pichia farinose) were also detected in some starter samples. Multivariate comparisons of DGGE fingerprints showed the complex bacterial and fungal communities were different between Hong Qu and Yao Qu. The Shannon-Weaver diversity index (H') and Simpson dominance index (D), calculated from the DGGE profiles also showed considerable qualitative differences in the community structure between Hong Qu and Yao Qu.PCR-DGGE was found to be useful for evaluating the quality and the type of traditional wine starters. The prevalence of potential spoilage microorganism highlights the need for more attention when evaluating the microbiological safety of naturally fermented, traditional food products. Moreover, the above results are relevant for the development of starter cultures and predictability of fermentation process for traditional Hong Qu glutinous rice wine, and to aid their intermediate and large scale production. (C) 2012 Elsevier Ltd. All rights reserved.