Bacterial and Fungal Diversity in the Starter Production Process of Fen Liquor, a Traditional Chinese Liquor
Bacterial and Fungal Diversity in the Starter Production Process of Fen Liquor, a Traditional Chinese Liquor
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DOI：
10.1007/s12275-013-2640-9
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发表时间：
2013-08-01
影响因子：
3
通讯作者：
Quan, Zhe-Xue
中科院分区：
文献类型：
--
作者：
Li, Xiao-Ran;Ma, En-Bo;Quan, Zhe-Xue
发酵食品和饮料是人类饮食的重要组成部分。汾酒，中国白酒是一种发酵饮料，使用传统的发酵工艺。发酵剂是主要的微生物来源，也为发酵过程中的微生物提供营养。采用传统发酵工艺生产汾酒曲。为了研究发酵剂生产过程中微生物的群落结构和组成，分别利用克隆文库和焦磷酸测序技术对细菌16SrRNA和真菌ITS区进行了测序。制曲过程中细菌的多样性远高于真菌。发酵剂表面的细菌主要属于乳酸杆菌科，而芽孢杆菌科的成员在缺乏空气和水的样品内部占主导地位。在真菌种群中，多样性仅在原料中较高。在所有其他样品中，几乎所有的真菌序列都来自库德里亚夫泽维毕赤酵母，一种真菌科的成员。几乎所有样品都显示出相似的真菌群落结构，表明真菌群落变化不大。据我们所知，这是第一个报道，揭示了整个过程的中国传统白酒的曲生产。研究结果为了解传统白酒发酵过程中微生物群落的组成及生产过程的控制和监测提供了新的思路。
Fermented foods and beverages are important parts of human diet. Fen liquor, a Chinese liquor is a fermented beverage that uses a traditional fermentation process. Starters are the main microbial source and also provide nutrients for microorganisms during fermentation. In this study, starters of Fen liquor were produced through a complex traditional fermentation process. To investigate the community structure and the composition of microorganisms in the starter production process, bacterial 16S rRNA and fungal internal transcribed spacer (ITS) regions were sequenced using clone libraries and pyrosequencing, respectively. There was much higher diversity among the bacteria than among the fungi in the starter production process. Bacteria on the surface of the starters belonged mostly to the Lactobacillaceae family, while members of the Bacillacae family were dominant in the interior of the samples that lacked access to air and water. In the fungi population, diversity was high only in the raw material. In all other samples, nearly all of the fungal sequences were from Pichia kudriavzevii, a member of the Saccharomycetaceae family. Nearly all samples showed similar fungal community structures, indicating that there was little change in the fungal community. To the best of our knowledge, this is the first report to reveal the whole process of the starter production of Chinese traditional liquor. The findings obtained in this study provide new insights into understanding the composition of the microbial community during the traditional Chinese liquor starter production process and information about the production process control and monitoring.