Cultivable bacterial diversity and amylase production in two typical light-flavor Daqus of Chinese spirits

Abstract

Culture-dependent methods and molecular techniques were used to simultaneously investigate the cultivable bacterial diversity and amylase production in two typical light- lus amyloliquefaciens). All of the bacterial isolates from the Hongxing Daqu could produce extracellular α-amylase with a maximum yield of 25.3 U/ml by B. cereus H17, whereas B. licheniformis H55 could produce a maximum glucoamylase yield of 41.6 U/ml. Some of the bacterial isolates from the Niulanshan Daqu could also produce extracellular α-amylase and glucoamylase. The maximum yield of 27.6 U/ml α-amylase was achieved by B. subtilis N3, and the maximum yield of 58.1 U/ml glucoamylase was achieved by B. cereus N25. Bacillus licheniformis, B. subtilis and B. cereus were not only the dominant bacteria, but also possessed high α-amylase and glucoamylase activities, which may play very important roles during fermentation.

Microbial Community Analyses Associated with Nine Varieties of Wine Grape Carposphere Based on High-Throughput Sequencing

“…Secondly, Riesling can grow well in rocks and foggy conditions, which we called an extreme-environment. Bacillus may play a key role during alcohol fermentation [24]. Leveau [23] found that Massilia was the dominant genus on Chardonnay, in our study, it was found that the Massilia in Syr was 8.62%, while in Cha it was just 0.50%.…”

Relations among epiphytic microbial communities from soil, leaves and grapes of the grapevine

“…Furthermore, comparison of the microbial communities in soil, leaf, and grape samples showed that the main phyla and genera were present in all ecosystems, but in different amounts (Figures 2 and 4), whereas others were sample-specific. For example, in this study, it was found that Pseudomonas and Bacillus existed in both grapes and soil (West et al 2010;Compant et al 2011), certain Pseudomonas species associated exclusively with leaves and other Pseudomonas were found more frequently on grape berries (Leveau and Tech 2011), whilst Bacillus may play a key role during alcohol fermentation (Li et al 2015). Cluster analysis defined generally two major groups: (1) microbial communities on the leaves and grapes, and (2) those originating from the soil.…”

Comprehensive analysis of different grades of roasted-sesame-like flavored Daqu

“…[20,30,32] Interestingly, Thermomucor, which has been found in Daqu in only a few studies, can secrete large amounts of various hydrolyzing enzymes, including protease, glucosidase, glucoamylase, lipase, and pectinase, which can decompose macromolecules. [28,[33][34][35][36][37][38][39] Thermomucor is therefore expected to be an important contributor to the saccharification and liquefication activities and to cause small metabolites and volatile compounds to be produced during Baijiu production.…”