[Phylogenetic diversity of cultivable bacteria during the brewing process of the luzhou-flavor liquor in Yibin, Sichuan province, China].
OBJECTIVE
In order to better understand the diversity of cultivable bacteria during the brewing process of the Luzhou-flavor liquor in Yibin, and to collect potential microbial resources.


METHODS
The cultivable bacteria were isolated by using modified nutrient agar medium and Gogan-I medium, and then analyzed the 16S rRNA gene sequences of the 603 non-redundant isolates separated from the air of fermentation workshop, Pit mud, Zaopei, Chinese Qu and air of Qu workshop sampled from 6 luzhou-flavor liquor production enterprise in Yibin.


RESULTS
Phylogenetic analysis based on 16S rRNA gene sequences showed that 599 of them belonged to 101 species of 34 genera, and 4 isolates with < 97% sequence similarities to their closely related members were presumed to be potential novel species. Bacillus is the most dominant genus with 315 strains; Streptomyces, Staphylococcus and Lysinibacillus were dominant genera, with 121, 45 and 35 strains, respectively. The number of isolates belong to the other 31 genera were less than 10 strains, furthermore, only one strain was detected in 16 genera.


CONCLUSIONS
Bacteria during the brewing process of the Luzhou-flavor liquor in Yibin present plentiful diversity and relative stability.
College of Life Science & Food Engineering, Yibin University, Yibin 644000, China. asdfgwt@yahoo.com.cn
Tao
T
Wang
Dong
D
Zhao
Shiping
S
Tian
Ling
L
You
Song
S
Wang
Ruizhang
R
Feng
Xueyu
X
Feng
Yun
Y
Zhang
Xiaolong
X
Cui
D001419:Bacteria / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification* / Q000378:metabolism; D044822:Biodiversity; D002681:China; D005285:Fermentation; D008969:Molecular Sequence Data; D010802:Phylogeny; D014920:Wine / Q000382:microbiology*