Culturable Bacterial Flora in the Fermentation of High-temperature Daqu

doi:10.7506/spkx1002-6630-201313042

Abstract

Abstract:

Using classical microbiological methods and 16S rDNA gene phylogenetic analysis of the culturable bacterial
flora in the fermentation of high-temperature Daqu, we found that the number of bacteria at the first stirring (on the 4th d) was
rapidly increased to a maximum level of 4.0 × 108 CFU /g from the initial level of 1.0 × 107 CFU/g, and then was reduced
to 1.5 × 107 CFU/g finally. The cultivable bacterial populations were increased to 26 species in 9 genus from 9 species in
5 genus at the beginning, and then were reduced to 23 species in 7 genus at the first stirring (on the 4th d), and during the
following stages the bacterial diversity continued to reduce to 6 species in 1 genus finally. In addition, we also found Bacillus
existed throughout the fermentation process as the dominant genus.

Key words: high-temperature Daqu, culturable bacterial flora, 16S rDNA

CLC Number:

TS261.1

ZHOU Rui-ping1，WANG Tao2，CHEN Yun-zong1，JIANG Dong-cai1，TANG Dai-yun1，LIU Chao1. Culturable Bacterial Flora in the Fermentation of High-temperature Daqu[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201313042.

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Culturable Bacterial Flora in the Fermentation of High-temperature Daqu

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