Microbial Diversity and Succession in the Chinese Luzhou-Flavor Liquor Fermenting Cover Lees as Evaluated by SSU rRNA Profiles

Abstract

The microbial diversity and the community succession in the fermenting cover lees of Chinese Luzhouflavor liquor were investigated by small-subunit rRNA (SSU rRNA) culture independent method. All sequences retrieved from the 1, 7 and 60 days fermented cover lees were respectively assigned into the genera of Streptococcus, Acetobacter, Arthrobacter, Bacillus, Staphylococcus, Serratia, Nocardia, Methanoculleus, Clostridium, Aneurinibacillus, Corynebacterium, Lactobacillus, Microbacterium, Trichosporon, Saccharomycopsis, Sagenomella, Talaromyces, Eurotium, Issatchenkia, Zygosaccharomyces, Saccharomyces and TM7 phylum. The fungal Issatchenkia, Saccharomycopsis and Talaromyces and the bacteria Staphylococcus and Lactobacillus were most abundant in the 1 day fermented cover lees, the fungal Issatchenkia, Saccharomyces and Talaromyces and the bacteria Bacillus and Streptococcus were dominant in the 7 days cover lees, the archaea Methanoculleus and the fungal Eurotium and Talaromyces were prevalent in the 60 days cover lees. When the microbial community profiles in three samples were compared at species level, the prokaryotic community similarity coefficient was from 0.4042 to 0.5703 and descended to 0.2222, and that of eukaryotic community was from 0.3000 to 0.6000 and followed to 0.5215. These results suggested that microbial diversity variability and community succession have happened in the cover lees associated with fermentation proceeding and such variability and succession respond for the appearance of some unique flavor of Luzhou-flavor liquor.

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

“…There are three main types of Chinese spirit: sauce-flavor liquor, intense-flavor liquor and light-flavor liquor (Li et al 2013). Chinese spirits are typically obtained from cereals such as sorghum and wheat by complex fermentation processes using natural mixed culture starters (i.e.…”

The brewing process and microbial diversity of strong flavour Chinese spirits: a review

“…The pit mud is rich in microorganisms, especially bacteria. After putting the grain mixtures into the pit, people gradually squeeze out the air in the mixtures to create a facultative anaerobic condition, and subsequently cover them with cellar mud on the surface of the pit (Fig. ).…”

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Systematic Characterization of the Metabolism of Acetoin and Its Derivative Ligustrazine in Bacillus subtilis under Micro-Oxygen Conditions

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