Isolation and Identification of Microorganisms in Wheat Qu of Beizong Rice Wine

doi:10.7506/spkx1002-6630-201704013

Abstract

Abstract: In this research, we used the gradient dilution and streak plate methods to isolate and purify microorganisms from wheat Qu for Beizong rice wine. A total of seven bacterial strains and five fungal strains were obtained. Through observation of their morphological characteristics and molecular biological characterization, the bacterial strains were identified as Bacillus licheniformis, Bacillus subtilis, Bacillus pumilus, Bacillus atrophaeus, Bacillus clausii, Bacillus rhizosphaerae, and Bacillus sonorensis, and the fungal strains were identified as Aspergillus oryzae, Aspergillus niger, Talaromyces radicus, Neurospora crassa, and Absidia corymbifera.

Key words: Beizong rice wine, wheat Qu, microorganism, identification, isolation

CLC Number:

TS26
TS201.3

REN Qing, HOU Chang. Isolation and Identification of Microorganisms in Wheat Qu of Beizong Rice Wine[J]. FOOD SCIENCE, 2017, 38(4): 77-82.

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Isolation and Identification of Microorganisms in Wheat Qu of Beizong Rice Wine

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