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Characterisation of microbial communities in Chinese liquor fermentation starters Daqu using nested PCR-DGGE

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Abstract

In this study, characterises of the microbial community structures of three typical Chinese liquor Daqu, as well as different kinds of light flavour Daqu were investigated using nested PCR-denaturing gradient gel electrophoresis (DGGE). The results showed that microbial diversity was considerably different, and the microfloral compositions were highly variable among various Daqu. Lactic acid bacteria, which accounted for 30.95 % of all identified bacteria, were dominant in all Daqu samples, whereas Bacillus species were also predominant in the Luzhou (14.8 %) and Langjiu Daqu (18.2 %). Citrobacter and Burkholderia were first identified in light flavour Daqu. Aspergillus was the dominant moulds, and the non-Saccharomyces yeast species, Saccharomycopsis fibuligera, Wallemia sebi, Wallemia muriae, and Pichia subpelliculosa, were the dominant yeasts. Rasamsonia, Galactomyces, Geotrichum and Wallemia were first identified using nested PCR-DGGE. Cluster analysis indicated that the microbial community structures of different Daqu samples exhibited some differences. These may be ascribed to the different peak production temperatures, raw material constituents and microhabitats around the liquor enterprises. The current study provides insights into the microbial community structures of three typical Daqu samples, and may facilitate the development of starter cultures for manufacturing Chinese liquor.

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Acknowledgments

This work was financially supported by the National Science Foundation of China (No. 31171742).

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Authors and Affiliations

  1. Key Laboratory for Leather Chemistry and Engineering of the Education Ministry, and College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, 610065, People’s Republic of China

    Liqiang Zhang, Chongde Wu, Xiaofei Ding, Jia Zheng & Rongqing Zhou

  2. National Engineering Research Center of Solid-State Manufacturing, Luzhou, 646000, People’s Republic of China

    Rongqing Zhou

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  1. Liqiang Zhang
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  2. Chongde Wu
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  3. Xiaofei Ding
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  4. Jia Zheng
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  5. Rongqing Zhou
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Correspondence to Rongqing Zhou.

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Zhang, L., Wu, C., Ding, X. et al. Characterisation of microbial communities in Chinese liquor fermentation starters Daqu using nested PCR-DGGE. World J Microbiol Biotechnol 30, 3055–3063 (2014). https://doi.org/10.1007/s11274-014-1732-y

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  • DOI: https://doi.org/10.1007/s11274-014-1732-y

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