Spatial distribution of bacterial communities and related biochemical properties in Luzhou-flavor liquor-fermented grains.
Grain fermenting with separate layers in a fermentation pit is the typical and experiential brewing technology for Chinese Luzhou-flavor liquor. However, it is still unclear to what extent the bacterial communities in the different layers of fermented grains (FG) effects the liquor's quality. In this study, the spatial distributions of bacterial communities in Luzhou-flavor liquor FG (top, middle, and bottom layers) from 2 distinctive factories (Jiannanchun and Fenggu) were investigated using culture-independent approaches (phospholipid fatty acid [PLFA] and polymerase chain reaction-denaturing gel electrophoresis [DGGE]). The relationship between bacterial community and biochemical properties was also assessed by Canonical correspondence analysis (CCA). No significant variation in moisture was observed in spatial samples, and the highest content of acidity and total ester was detected in the bottom layer (P < 0.05). A high level of ethanol was observed in the top and middle layers of Fenggu and Jiannanchun, respectively. Significant spatial distribution of the total PLFA was only shown in the 50-y-old pits (P < 0.05), and Gram negative bacteria was the prominent community. Bacterial 16S rDNA DGGE analysis revealed that the most abundant bacterial community was in the top layers of the FG both from Fenggu and Jiannanchun, with Lactobacillaceae accounting for 30% of the total DGGE bands and Lactobacillus acetotolerans was the dominant species. FG samples from the same pit had a highly similar bacterial community structure according to the hierarchal cluster tree. CCA suggested that the moisture, acidity, ethanol, and reducing sugar were the main factors affecting the distribution of L. acetotolerans. Our results will facilitate the knowledge about the spatial distribution of bacterial communities and the relationship with their living environment.
College of Light Industry, Textile & Food Engineering and Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan Univ, Chengdu, 610065, China; Dept. of Food Science and Technology, Oregon State Univ, Corvallis, 97331, OR, U.S.A.
Jia
J
Zheng
Chongde
C
Wu
Jun
J
Huang
Rongqing
R
Zhou
Xuepin
X
Liao
D000434:Alcoholic Beverages / Q000382:microbiology*; D018533:Biomass; D004269:DNA, Bacterial / Q000235:genetics; D002523:Edible Grain / Q000737:chemistry* / Q000382:microbiology*; D005227:Fatty Acids / Q000737:chemistry; D005285:Fermentation; D005516:Food Microbiology; D007778:Lactobacillus / Q000235:genetics / Q000302:isolation & purification*; D015999:Multivariate Analysis; D010743:Phospholipids / Q000737:chemistry; D010802:Phylogeny; D016133:Polymerase Chain Reaction; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA
D004269:DNA, Bacterial; D005227:Fatty Acids; D010743:Phospholipids; D012336:RNA, Ribosomal, 16S
PCR-DGGE; PLFA; bacterial spatial distribution; fermented grains