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首页> 外文期刊>Journal of the Institute of Brewing >Bacterial communities during the process of high-temperature Daqu production of roasted sesame-like flavour liquor
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Bacterial communities during the process of high-temperature Daqu production of roasted sesame-like flavour liquor

机译：烤芝麻样风味酒高温大曲生产过程中的细菌群落

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摘要

Bacterial communities in fermentative high-temperature Daqu play an important role in the Chinese roasted sesame-like flavour liquor brewing process. A culture-independent method of 16S rDNA clone library was applied to investigate the changes in bacterial diversity during the process of a Daqu fermentation. The results indicated that the types of bacteria species gradually increased with prolonged fermentation time. The first dominant bacterium, Pantoea sp. (73.68%), in the raw material was only detected at the beginning of the fermentation stage (8 days) in small quantities. The second dominant bacterium, Weissella sp. (16.99%) and the third, Lactobacillus sp. (4.57%), were both detected in the beginning fermentation sample (3.22, 11.29%), in the ripening fermentation sample (24 days; 6.89, 25.11%) and in the drying stage (49 days; 3.74, 7.47%). In the beginning fermentation, Thermoactinomyces sp. (47.57%) was detected as the first predominant bacterium, and it was also detected in the ripening fermentation stage (4.93%) and in the drying stage (15.68%). The bacterial communities in the Daqu fermentation process affected the physicochemical index of Daqu. A molecular analysis of the bacterial community from the Daqu fermentation process will benefit studies on the aroma production mechanisms from these bacteria. Copyright (C) 2015 The Institute of Brewing & Distilling
机译：发酵高温大曲中的细菌群落在中国烤芝麻样风味酒的酿造过程中起着重要作用。采用不依赖培养的16S rDNA克隆文库研究大曲发酵过程中细菌多样性的变化。结果表明，随着发酵时间的延长，细菌种类逐渐增加。第一个优势细菌，泛菌。 （73.68％），仅在发酵阶段开始时（8天）少量检测到原料。第二个优势细菌，魏氏菌。 （16.99％）和第三，乳杆菌。 （4.57％），分别在开始发酵样品（3.22，11.29％），成熟发酵样品（24天； 6.89，25.11％）和干燥阶段（49天； 3.74，7.47％）中检测到。在开始的发酵中，嗜热放线菌属。 （47.57％）被检测为第一主要细菌，在成熟发酵阶段（4.93％）和干燥阶段（15.68％）也被检测到。大曲发酵过程中的细菌群落影响大曲的理化指标。大曲发酵过程中细菌群落的分子分析将有助于研究这些细菌产生香气的机制。版权所有（C）2015酿酒与蒸馏研究所

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  • 来源
    《Journal of the Institute of Brewing》 |2015年第3期|440-448|共9页
  • 作者

    Su Yao; Yang Liu; Hui Li; Ge Yuan-Yuan; Zhang Ming-Juan; Xin Chun-Hui; Ling Xu; Chi Cheng;

  • 作者单位

    Tianjin Univ Sci & Technol, Tianjin, Peoples R China|China Natl Res Inst Food & Fermentat Ind, China Ind Culture Collect, Beijing 100015, Peoples R China;

    China Natl Res Inst Food & Fermentat Ind, China Ind Culture Collect, Beijing 100015, Peoples R China;

    China Natl Res Inst Food & Fermentat Ind, China Ind Culture Collect, Beijing 100015, Peoples R China;

    China Natl Res Inst Food & Fermentat Ind, China Ind Culture Collect, Beijing 100015, Peoples R China;

    China Natl Res Inst Food & Fermentat Ind, China Ind Culture Collect, Beijing 100015, Peoples R China;

    Shandong Bandaojing Ltd Co, Shandong 256300, Peoples R China;

    Shandong Bandaojing Ltd Co, Shandong 256300, Peoples R China;

    China Natl Res Inst Food & Fermentat Ind, China Ind Culture Collect, Beijing 100015, Peoples R China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Daqu; sesame flavour liquor; bacterial community; 16S rDNA clone library; culture-independent;

    机译：大曲;芝麻调味液;细菌群落;16S rDNA克隆文库;培养独立;

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