Difference analysis of bacterial community for Luzhou-flavor Daqu during storage

SHI Si; PENG Zhi-fu; QIAO Zong-wei; LIU Duo-tao; LUO Qing-chun; TU Fu-ming

doi:10.13386/j.issn1002-0306.2017.18.029

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Science and Technology of Food Industry > 2017 > (18): 151-154. > DOI: 10.13386/j.issn1002-0306.2017.18.029

SHI Si, PENG Zhi-fu, QIAO Zong-wei, LIU Duo-tao, LUO Qing-chun, TU Fu-ming. Difference analysis of bacterial community for Luzhou-flavor Daqu during storage[J]. Science and Technology of Food Industry, 2017, (18): 151-154. DOI: 10.13386/j.issn1002-0306.2017.18.029

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Difference analysis of bacterial community for Luzhou-flavor Daqu during storage

Wuliangye Group Co., Ltd.
Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province

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Received Date: January 08, 2017

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Abstract

To explore the change of bacterial communities of Daqu in different storage rooms, the V3 and V4 regions of bacterial16 S r DNA were analyzed by high-throughput sequencing, the relationship between different Daqu and bacterial diversity was revealed combining the methods of principal co-ordinates analysis and linear discriminant analysis.The groups of A and B were selected in this experiment, according to the tracking data of the department, the mean value of saccharifying power of group A was a half of group B, which indicated obvious difference.The results showed that bacterial community structure was constantly adjusted, Lactococcus and Sebaldella became the dominant genera of group A in the end of storage, while the dominant genera was Bacillus in group B.The bacterial diversity of Daqu had a great difference in group A, in which Thermoctinomyces were the significantly different microbes, while Bacillus were the specific bacterium in group B.
- Luzhou-flavor Daqu,
- storage,
- bacterium,
- difference

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