Comparison of Bacterial Flora between Fermented Zaopei and Pit Mud from the Production of Luzhou-Flavor Liquor Based on 16S rDNA Library

doi:10.7506/spkx1002-6630-201207041

Abstract

Abstract: In order to understand the differences in the bacterial flora between pit mud and fermented Zaopei samples from the production of Luzhou-flavor liquor, we have constructed bacterial 16S rRNA gene libraries of pit mud and fermented Zaopei, respectively. A total of 691 valid sequences were analyzed by software DOTUR1.53 and compared with those published in GenBank by BLAST and EzTaxon server 2.0. The results showed that bacteria in pit mud and fermented Zaopei presented plentiful diversity. Totally 180 sequences in pit mud (51.14% of pit mud sequences) revealed 100% similarity with 264 sequences (77.88% of Zaopei sequences) in fermented Zaopei; these sequences belonged to Lactobacillus, Staphylococcus, Serratia, Clostridium and some potential novel species. In summary, large-scale bacterial interdiffusion between pit mud and Zaopei may happen during the fermentation of Luzhou-flavor liquor. The moving,, bacteria include Lactobacillus, Staphylococcus, Serratia, Clostridium and some potential novel species.

Key words: multi-grain Luzhou-flavor liquor, pit mud, fermented Zaopei, 16S rDNA clone library, bacterial flora

CLC Number:

TS261.1

WANGTao，TIANShi-ping，ZHAODong，YOULing，FENGRui-zhang，WANGSong，CUIXiao-long. Comparison of Bacterial Flora between Fermented Zaopei and Pit Mud from the Production of Luzhou-Flavor Liquor Based on 16S rDNA Library[J]. FOOD SCIENCE, 2012, 33(7): 193-197.

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Comparison of Bacterial Flora between Fermented Zaopei and Pit Mud from the Production of Luzhou-Flavor Liquor Based on 16S rDNA Library

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