Diversity and Molecular Biological Identification of Lactic Acid Bacteria from Yanggaomeijiu Daqu, a Traditional Chinese Liquor Fermentation Starter

doi:10.7506/spkx1002-6630-201513031

Abstract

Abstract:

Purpose: The aim of this work was to isolate and identify lactic acid bacteria (LAB) in Yanggaomeijiu Daqu,
a fermentation starter for the production of Chinese liquor Yanggaomeijiu, and to explore the diversity of LAB in
Yanggaomeijiu Daqu. Methods: Individual bacterial colonies of LAB from Yanggaomeijiu Daqu were obtained through
isolation and purification steps including gradient dilution, enrichment, cultivation, and plate streaking. Morphological identification
of LAB isolates was performed based on colony and individual morphological characteristics and further molecular identification
was carried out by repetitive sequence-based polymerase chain reaction (Rep-PCR) and 16S rDNA sequence analysis. Results: A
total of 65 LAB isolates were obtained from Yanggaomeijiu Daqu, which could be assigned into 9 different groups by conventional
microbiological analysis, differentiated into five types by Rep-PCR at a 75% similarity, and belonged to 4 genera including
Pediococcus，Leuconostoc, Lactobacillus and Enterococcus by gene sequencing. Conclusion: The diversity and composition
of LAB in Yanggaomeijiu Daqu can be identified quickly and accurately by the combination of traditional microbial separation
methods and modern molecular biological identification techniques.

Key words: Yanggaomeijiu, lactic acid bacteria, molecular biological identification, repetitive sequence-based polymerase chain reaction (Rep-PCR), 16S rDNA sequence analysis

CLC Number:

TS261.1

LI Yan1,2, DONG Zhenling1,3, LI Jia1, MOU Dehua1,*. Diversity and Molecular Biological Identification of Lactic Acid Bacteria from Yanggaomeijiu Daqu, a Traditional Chinese Liquor Fermentation Starter[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201513031.

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Diversity and Molecular Biological Identification of Lactic Acid Bacteria from Yanggaomeijiu Daqu, a Traditional Chinese Liquor Fermentation Starter

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