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首页> 外文期刊>Journal of the Institute of Brewing >Characterization of the microbial community in three types of fermentation starters used for Chinese liquor production
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Characterization of the microbial community in three types of fermentation starters used for Chinese liquor production

机译：三种用于白酒生产的发酵剂中微生物群落的特征

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摘要

This study examined and compared the microbial community in three typical fermentation starters (called as Daqu, Xiaoqu, and Fuqu in China) used for liquor production by analysing the 16S and 18S rRNA gene clone library. The results show that the microbial diversity in the three types of fermentation starters (JiuQu) differs significantly. The bacterial species in Daqu and Fuqu were mainly thermophilic or thermotolerant. In Daqu, the dominant bacterial species were Thermoactinomyces sanguinis (53.85%) and Pantoea agglomerans (19.23%), followed by uncultured bacteria (15.39%). The lactic acid bacterium Weissella cibaria (50%) and a member of Enterobacteriaceae, Enterobacter ludwigii (10%), were the dominant bacterial species in Xiaoqu. Low abundances of other bacteria, including Deinococcus radiodurans, Corynebacterium variabile and Acinetobacter baumannii, were reported for Xiaoqu. Enterococcus faecium, Clostridium beijerinckii and Bacillus cereus were observed in Fuqu and accounted for 46.67, 23.33 and 16.67% of the total bacteria identified, respectively. Fungal diversity was high in Daqu and consisted exclusively of thermophilic moulds, such as Aspergillus glaucus (62.5%), Thermomyces lanuginosus (12.5%) and Thermoascus crustaceus (12.5%). Only two fungal species were reported for Fuqu and Xiaoqu and both contained the mould Rhizopus oryzae. Saccharomyces cerevisiae and the non-Saccharomyces yeast (Saccharomycopsis fibuligera) were also identified in Fuqu and Xiaoqu, respectively. This finding suggests that microbial community structure in JiuQu starters is the key factor to determine the variety of flavours. Copyright (c) 2015 The Institute of Brewing & Distilling
机译：这项研究通过分析16S和18S rRNA基因克隆文库，检查并比较了三种典型的发酵发酵剂（在中国被称为大曲，小曲和福曲）中的微生物群落。结果表明，三种发酵剂（酒曲）的微生物多样性差异显着。大曲和福曲的细菌种类主要是嗜热的或耐热的。在大曲市，主要细菌种类是红热放线菌（53.85％）和团聚泛菌（19.23％），其次是未培养细菌（15.39％）。乳酸菌Weissella cibaria（50％）和肠杆菌科的一员，路德维希肠杆菌（10％）是小曲的主要细菌。据报道，小曲的其他细菌含量很低，包括放射性杜鹃球菌，变异棒状杆菌和鲍曼不动杆菌。在福曲市发现粪肠球菌，拜氏梭状芽胞杆菌和蜡样芽胞杆菌分别占所鉴定细菌总数的46.67％，23.33％和16.67％。大曲的真菌多样性很高，并且仅由嗜热霉菌组成，例如青曲霉（62.5％），羊毛嗜热霉菌（12.5％）和甲壳嗜热菌（12.5％）。据报福曲和小曲只有两种真菌，都含有霉菌米根霉。酿酒酵母和非酿酒酵母（Saccharomycopsis fibuligera）也分别在福曲和小曲中鉴定。这一发现表明，酒曲发酵剂中的微生物群落结构是决定风味变化的关键因素。版权所有（c）2015酿酒与蒸馏研究所

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