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Analysis of Clostridium cluster I community diversity in pit mud used in manufacture of Chinese Luzhou-flavor liquor

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Abstract

Chinese Luzhou-flavor liquor is prepared using distillation of mixed, fermented grains, such as sorghum and rice. Fermentation occurs in cellars lined with pit mud containing microbes. The identity and community diversity of bacteria in pit mud of fermentation cellars contributes to the aromatic compounds of the liquor. In order to determine the contribution of genus Clostridium to this fermentation, the community diversity of Clostridium cluster I in pit mud of different cellar ages (1, 50, 100, and 400 years) was investigated based on denaturing gradient gel electrophoresis followed by 16S rRNA sequencing. Differences in the community structure within pit mud depended on wall and bottom layer cellar locations. A better understanding of the role of Clostridium in Luzhou-flavor liquor manufacture will be useful.

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Authors and Affiliations

  1. Department of Biotechnology, Institute of Rice and Sorghum Sciences, Sichuan Academy of Agricultural Sciences, Luzhou, 646100, China

    Maoke Liu, Yuming Tang, Daoqun Ren, Wanchun Yao, Xinhui Tian & Xinyu Zhang

  2. Department of Microbiology, College of Resource and Environmental Sciences, Sichuan Agricultural University, Wenjiang, 611130, China

    Ke Zhao

  3. Center of National Engineering Research of Solid-State Brewing, LuzhouLaojiao Company Limited, Luzhou, 646100, China

    Bin Yi & Bo Deng

Authors
  1. Maoke Liu
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  2. Ke Zhao
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  3. Yuming Tang
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  4. Daoqun Ren
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  7. Xinyu Zhang
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  8. Bin Yi
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  9. Bo Deng
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Correspondence to Maoke Liu.

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Liu, M., Zhao, K., Tang, Y. et al. Analysis of Clostridium cluster I community diversity in pit mud used in manufacture of Chinese Luzhou-flavor liquor. Food Sci Biotechnol 24, 995–1000 (2015). https://doi.org/10.1007/s10068-015-0127-7

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  • DOI: https://doi.org/10.1007/s10068-015-0127-7

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