FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (21): 221-226.doi: 10.7506/spkx1002-6630-201321045

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Spatial Heterogeneity of Prokaryotic Microbial Communities in Luzhou-flavor Liquor Pit Mud

LIU Sen1,2,LI Lin-guang3,LI Ke1,2,JIA Bi-hong1,2,ZHONG Xiao-ting1,2,CHE Zhen-ming1,XIANG Wen-liang1,2,*   

  1. 1. Provincial Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University, Chengdu 610039, China;
    2. Institute of Ancient Fermentation and Brewing Technology, Xihua University, Chengdu 610039, China;
    3. Liquor Making Biological Technology and Application of Key Laboratory of Sichuan Province,
    Sichuan University of Science and Engineering, Zigong 643000, China
  • Received:2012-09-11 Revised:2013-09-24 Online:2013-11-15 Published:2013-10-28
  • Contact: Wen-Liang XIANG E-mail:xwllm7687@sina.com

Abstract:

The heterogeneity of community structure and the phylogeny of prokaryotic microorganisms in pit mud
collected from Luzhou-flavor liquor fermentation cellar in different regions were detected by 16S rRNA cloning technique.
The results showed that significant variability of the composition and quantity of bacterial communities was
observed in pit mud. The populations of Clostridium diolis and Lactobacillus acetotolerans as two dominant communities
from the top layer, middle layer and bottom layer were 34.9% and 39.8%, 25.2% and 20.6%, and 23.8%
and 36.6%, respectively. In the pit mud, Bacillus subtilis subsp. subtilis was also one of the dominant communities,
and had a population of 22.1% in the middle layer. The community of archaea was mainly constructed with
Methanoculleus sp. and Methanosarcina sp. Methanoculleus bourgensis was the dominant community in the top layer
and the bottom layer with a population of 89.9% and 88.2%, respectively. Methanosarcina siciliae and Methanoculleus
bourgensis were the dominant communities in the mid layer with a population of 40.7% and 49.1%, respectively.
Phylogenetic analysis showed that Bacilli, Clostridiales, Enterobacteriales and some other bacteria such as
TM7 phylum sp with unclear classification were the main species of bacteria in the pit mud. Methanomirobiales and
Methanosarcinales were the main archaea in the pit mud.

Key words: Luzhou-flavor liquor, pit mud, prokaryotic microorganism, 16S rRNA cloning technique

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