Preliminary study of changes of the bacterial community structures during the rice wine fermentation

Microbial community in different positions of process of rice wine fermentation was studied by denaturing gradient gel electrophoresis (DGGE) . After the 16S rDNA genes (V3 region) were amplified by using universal primers, the PCR products were separated by DGGE, it was found that among different samples (the water of soaking rice, Maiqu and Jiumu) , bacterial communities had connection and variability, the diversity of Maiqu bacterial community was more abundant, Qianjiao and Houjiao included different bacterial communities, but the same process samples were similar. The results showed that it contained Lactobacillus、 Staphylococcus、Saccharopolyspora、Enterobacteriaceae、Buttiauxella and Uncultured bacterium during the rice wine fermentation. PCR -DGGE technique is an effective means to research the structure changes of the bacterial community during the rice wine fermentation.