title: Microbial succession in the traditional Chinese Luzhou-flavor liquor fermentation process as evaluated by SSU rRNA profiles.
abstract: The community succession of microbes inhabited in the fermenting lees of Luzhou-flavor liquor was investigated based on small-subunit rRNA culture independent method. All sequences recovered from fermenting lees respectively fell into the genera of Lactobacillus, Streptococcus, Bacillus, Staphylococcus, Clostridium, Pelobacter, Actobacter, Serratia, Burkholderia, Rhodoccous, Corynebacterium, Arthrobacter, Microbacterium, Curtobacterium, Leptotrichia, Methanocuuleus, Saccharomyces, Zygosaccharomyces, Saccharomycopsis, Pichia, Talaromyces, Aspergillus, Eurotium, Fomitopsis and Trichosporon. The fungal Pichia, Saccharomycopsis and Talaromyces were most abundant in the lees fermented for 1 day, the fungal Eurotium and the bacteria Burkholderia, Streptococcus and Lactobacillus were dominant in the lees fermented for 7 days, only the bacteria Lactobacillus, Burkholderia were prevalent in the lees fermented for 60 days. Most genera almost existed in the fermenting lees, while their distributions were significantly different in 1, 7 and 60 days fermented lees. The prokaryotic community similarity coefficient was from 0.5000 to 0.5455 and followed to 0.1523, and that of eukaryotic community was from 0.5466 to 0.5259 and to 0.3750 when compared at species level. These results suggested that many microbes in lees have community successions associated with fermenting and that such successions maybe contribute the fermentation process of Luzhou-flavor liquor and is main reasons that the characteristic flavor factors are produced.
authors.affiliation: Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University, Chengdu 610039, Sichuan, China.
authors.forename: Wenliang
authors.initials: W
authors.lastname: Xiang
authors.forename: Ke
authors.initials: K
authors.lastname: Li
authors.forename: Seng
authors.initials: S
authors.lastname: Liu
authors.forename: Yage
authors.initials: Y
authors.lastname: Xing
authors.forename: Mingyuan
authors.initials: M
authors.lastname: Li
authors.forename: Zhenming
authors.initials: Z
authors.lastname: Che
mesh_terms: D000434:Alcoholic Beverages / Q000382:microbiology*; D001419:Bacteria / Q000145:classification / Q000235:genetics / Q000254:growth & development* / Q000378:metabolism; D019149:Bioreactors; D001709:Biotechnology; D002681:China; D005285:Fermentation; D005658:Fungi / Q000145:classification / Q000235:genetics / Q000254:growth & development* / Q000378:metabolism; D015723:Gene Library; D010802:Phylogeny; D016133:Polymerase Chain Reaction; D012336:RNA, Ribosomal, 16S / Q000235:genetics*; D012337:RNA, Ribosomal, 18S / Q000235:genetics; D017422:Sequence Analysis, DNA
chemical_list: D012336:RNA, Ribosomal, 16S; D012337:RNA, Ribosomal, 18S