Characterization of prokaryotic community diversity in new and aged pit muds from Chinese Luzhou-flavor liquor distillery

• Zhang Qianying

  College of Light Industry, Textile and Food Engineering, Sichuan University

• Yuan Yuju

  College of Light Industry, Textile and Food Engineering, Sichuan University

• Luo Wen

  College of Light Industry, Textile and Food Engineering, Sichuan University

• Zeng Liyun

  College of Light Industry, Textile and Food Engineering, Sichuan University

• Wu Zhengyun

  College of Light Industry, Textile and Food Engineering, Sichuan University

• Zhang Wenxue

  College of Light Industry, Textile and Food Engineering, Sichuan University School of Liquor-Making Engineering, Sichuan University Jinjiang College

書誌事項

タイトル別名

• Characterization of Prokaryotic Community Diversity in New and Aged Pit Muds from Chinese <i>Luzhou</i>-flavor Liquor Distillery

抄録

The quality and yield of Luzhou-flavor liquor is directly determined by the quality of pit mud from the Luzhou-flavor liquor distillery. The aged pit mud produces the good quality liquor while new pit mud dose not. The aim of this study was to investigate the prokaryotic community diversity between new and aged pit mud by high-throughput sequencing technique and the real-time quantitative PCR (qPCR) assay. Results indicated that diversities of prokaryotic community in new pit muds were higher than those in aged pit muds. The abundances of the phylum Bacteroidetes in aged pit muds were significantly (P < 0.05) higher than those in new pit muds, while the abundances of the genus Lactobacillus and Bacillus changed in the opposite trend. Additionally, the quantity of Clostridium Kluyveri in aged pit mud was higher than that in new pit mud. Bacteroidetes, Lactobacillus, Bacillus and C. kluyveri may be the potential indicator-like microbe to distinguish new and aged pit mud fast, conveniently and reliably by qPCR. Results presented in this study provide specific understanding of the differences in prokaryotic community between the new and aged pit muds, and have laid initial foundation for identifying aged pit mud and for advancing pit mud aged.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 23 (2), 213-220, 2017

  公益社団法人 日本食品科学工学会

キーワード

• Chinese <i>Luzhou</i>-flavor liquor
• pit mud
• prokaryotic community
• indicator-like microbe

詳細情報

• CRID: 1390001204458140032
• NII論文ID: 130005681737
• DOI: 10.3136/fstr.23.213
• ISSN: 18813984
• ISSN: 13446606
• Web Site: https://www.jstage.jst.go.jp/article/fstr/23/2/23_213/_pdf
• 本文言語コード: en
• データソース種別:
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  • Crossref
  • CiNii Articles
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