title: Analysis of the bacterial community in aged and aging pit mud of Chinese Luzhou-flavour liquor by combined PCR-DGGE and quantitative PCR assay.
abstract: BACKGROUND
  The community structure of bacteria in aged and aging pit mud, which was judged according to their sensory and physicochemical characteristics, was analysed using polymerase chain reaction denaturing gradient gel electrophoresis (PCR-DGGE) and quantitative real-time PCR (qPCR).
  
  
  RESULTS
  The phyla Firmicutes, Actinobacteria, Proteobacteria, Synergistetes and Unclassified Bacteria were detected and the fermentative Firmicutes was predominant in both types of pit mud in the PCR-DGGE analysis. Among Firmicutes, Clostridiales was dominant in aged pit mud while Bacillales and Lactobacillales were dominant in aging pit mud. The diversity of bacterial communities in aged pit mud was higher than that in aging pit mud. In the qPCR analysis the abundance of Clostridium IV in aged pit mud was higher than that in aging pit mud and there were significant differences in the quantity of Clostridium IV between aged and aging pit mud of the same cellar (P < 0.05).
  
  
  CONCLUSIONS
  There were some significant differences in the microbial community structure between aged and aging pit mud. The differences in the quantity of Clostridium IV might be involved in the distinction that the aged pit mud has a strong aroma while the aging pit mud does not.
authors.affiliation: College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, 610065, China.
authors.forename: Huipeng
authors.initials: H
authors.lastname: Liang
authors.affiliation: College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, 610065, China.
authors.forename: Wenfang
authors.initials: W
authors.lastname: Li
authors.affiliation: College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, 610065, China.
authors.forename: Qingchun
authors.initials: Q
authors.lastname: Luo
authors.affiliation: College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, 610065, China.
authors.forename: Chaolan
authors.initials: C
authors.lastname: Liu
authors.affiliation: College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, 610065, China.
authors.forename: Zhengyun
authors.initials: Z
authors.lastname: Wu
authors.affiliation: College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, 610065, China.|School of Liquor-Making Engineering, Sichuan University Jinjiang College, Meishan, 620860, China.
authors.forename: Wenxue
authors.initials: W
authors.lastname: Zhang
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis / Q000382:microbiology*; D001419:Bacteria / Q000235:genetics / Q000254:growth & development*; D002681:China; D004269:DNA, Bacterial / Q000032:analysis; D058645:Denaturing Gradient Gel Electrophoresis; D002523:Edible Grain / Q000378:metabolism*; D005285:Fermentation; D005421:Flavoring Agents; D006801:Humans; D009812:Odorants; D060888:Real-Time Polymerase Chain Reaction; D012987:Soil; D012988:Soil Microbiology; D013649:Taste
chemical_list: D004269:DNA, Bacterial; D005421:Flavoring Agents; D012987:Soil
keywords: Luzhou-flavour liquor; PCR-DGGE; pit mud; real-time PCR