Bacterial community dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine as determined by culture-independent methods
Bacterial community dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine as determined by culture-independent methods
复制标题
非培养方法测定武夷红曲糯米酒传统酿造过程中的细菌群落动态
DOI：
10.1016/j.foodcont.2013.05.003
复制
发表时间：
2013-12-01
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;Huang, Ruo-Lan;Ni, Li
武夷红曲糯米酒是福建省红曲糯米酒的典型代表之一，其酿造工艺是基于经验知识，在非无菌、无控制的发酵条件下进行，导致发酵过程不可控，最终质量不稳定。采用PCR-变性梯度凝胶电泳技术研究武夷红曲糯米酒传统发酵过程中的细菌动态DGGE图谱分析表明，传统葡萄酒发酵剂中的优势菌种为戊糖片球菌（Pediococcus pentosaceus），乳酸片球菌和芽孢杆菌属（包括阿氏芽孢杆菌或巨大芽孢杆菌和解淀粉芽孢杆菌）。PCR-DGGE分析结果表明，传统发酵过程中存在芽孢杆菌和乳酸菌（包括植物乳杆菌、短乳杆菌、乳酸杆菌和戊糖乳杆菌），但在不同酿造阶段存在差异。一些细菌物种（如芽孢杆菌属，乳酸杆菌、短乳杆菌和戊糖丙酸杆菌）随着发酵的进行而降低。而L.在整个发酵过程中，始终检测到高光带强度的青花菜组。16 S rRNA基因克隆文库分析表明，两种分子生物学方法的结果相似，但克隆文库分析在一定程度上更能代表细菌群落。例如，肠膜明串珠菌在整个发酵过程中被16 S rRNA基因克隆文库检测到，而细菌DGGE图谱没有发现。因此，巢式PCR-DGGE和16 S rRNA基因克隆文库的组合方法将给出比单独使用更全面的细菌动力学概况。最后，种特异性的多重PCR也进行了确认的L plantarum组。结果表明，从不同发酵阶段的样品中提取的细菌总DNA中仅检测到植物乳杆菌，这是首次采用非培养方法研究武夷红曲酒酿造过程中的细菌种群动态。这对控制葡萄酒生产系统和提高葡萄酒质量可能是有用的。(C)2013爱思唯尔有限公司版权所有。
Wuyi Hong Qu (black-skin-red-Roil) glutinous rice wine, as one of the most typical representatives of Hong Qu glutinous rice wine in Fujian province of China, is brewed under non-sterile and uncontrolled fermentation condition based on empirical knowledge, causing uncontrollability of fermentation process and instability of the final quality. The objective of this study was to investigate the bacterial dynamics during the traditional fermentation of Wuyi Hong Qu glutinous rice wine using PCR-denaturing gradient gel electrophoresis (PCR-DGGE) and 16S ribosomal RNA (rRNA) gene clone libraries analysis.The DGGE profile indicated that the dominant bacterial species in the traditional wine fermentation starters were Pediococcus pentosaceus, Pediococcus acidilactici and Bacillus sp. (including Bacillus aryabhattai or Bacillus megaterium and Bacillus amyloliquefaciens). Bacterial dynamic obtained from the PCR-DGGE revealed the presence of Bacillus sp. and LAB (including Lactobacillus plantarum group, Lactobacillus brevis, P. acidilactici and P. pentosaceus) during the traditional fermentation process, but they varied in different brewing phases. The relative proportions of some bacterial species (such as Bacillus sp., P. acidilactici, L brevis and P. pentosaceus) detected at early fermentation stage decreased as the fermentation progressed. While L. plan tarum group was consistently detected with high light band intensity throughout the fermentation process. 16S rRNA gene clone libraries revealed that the two different molecular biological methods gave similar results, but clone library analysis was more representative of the bacterial community to some extent. For example, Leuconostoc mesenteroides was detected by 16S rRNA gene clone library but not discovered by bacterial DGGE profile throughout the whole fermentation process. Therefore, the combined approach of nested PCR-DGGE and 16S rRNA gene clone libraries would give a more comprehensive profile of the bacterial dynamics than either alone. Finally, species-specific multiplex PCR was also performed to confirm the L plan tarum group. Result showed that only L plantarum can be detected from the total bacterial DNA extracted from samples of different fermentation phases.This is the first report to reveal the dynamics of bacterial species involved in Wuyi Hong Qu glutinous rice wine brewing process using culture-independent methods. It might be useful to control wine production systems and improve wine quality. (C) 2013 Elsevier Ltd. All rights reserved.