title: 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 Luzhou-flavor 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.
authors.affiliation: Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University, Chengdu, 610039 Sichuan People's Republic of China ; Institute of Traditional Brewing Technology, Xihua University, Chengdu, 610039 Sichuan People's Republic of China.
authors.forename: Ke
authors.initials: K
authors.lastname: Li
authors.affiliation: Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University, Chengdu, 610039 Sichuan People's Republic of China ; Institute of Traditional Brewing Technology, Xihua University, Chengdu, 610039 Sichuan People's Republic of China.
authors.forename: Qing
authors.initials: Q
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University, Chengdu, 610039 Sichuan People's Republic of China ; Institute of Traditional Brewing Technology, Xihua University, Chengdu, 610039 Sichuan People's Republic of China.
authors.forename: Xiao-Ting
authors.initials: XT
authors.lastname: Zhong
authors.affiliation: Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University, Chengdu, 610039 Sichuan People's Republic of China ; Institute of Traditional Brewing Technology, Xihua University, Chengdu, 610039 Sichuan People's Republic of China.
authors.forename: Bi-Hong
authors.initials: BH
authors.lastname: Jia
authors.affiliation: Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University, Chengdu, 610039 Sichuan People's Republic of China ; Institute of Traditional Brewing Technology, Xihua University, Chengdu, 610039 Sichuan People's Republic of China.
authors.forename: Chun-Hong
authors.initials: CH
authors.lastname: Yuan
authors.affiliation: Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University, Chengdu, 610039 Sichuan People's Republic of China ; Institute of Traditional Brewing Technology, Xihua University, Chengdu, 610039 Sichuan People's Republic of China.
authors.forename: Sen
authors.initials: S
authors.lastname: Liu
authors.affiliation: Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University, Chengdu, 610039 Sichuan People's Republic of China ; Institute of Traditional Brewing Technology, Xihua University, Chengdu, 610039 Sichuan People's Republic of China.
authors.forename: Zhen-Ming
authors.initials: ZM
authors.lastname: Che
authors.affiliation: Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University, Chengdu, 610039 Sichuan People's Republic of China ; Institute of Traditional Brewing Technology, Xihua University, Chengdu, 610039 Sichuan People's Republic of China.
authors.forename: Wen-Liang
authors.initials: WL
authors.lastname: Xiang
keywords: Community succession; Fermenting cover lees; Luzhou-flavor liquor; Microbial diversity