Bacterial and Archaeal Diversities in Maotai Section of the Chishui River, China.
The Chishui River is the last undammed tributary of the upper Yangtze River, extends cross Sichuan, Yunnan and Guizhou provinces, and it is the significant water source of Maotai liquor, Southwest of China. We investigated microbial community of the Chishui River in the Maotai town section, because of deep relationship between the water and the most famous Chinese liquor, Maotai liquor. In this study, diversities of bacteria and archaea of four seasons were analyzed in two different sampling sites using a barcoded 16S rRNA gene-pyrosequencing approach. The results show that the predominant community among all bacteria is Proteobacteria (70.16-94.29 %), of which Gamma-proteobacteria made up the largest portion. Bacterial community structure in spring and autumn tended to group together, and the operational taxonomic units of bacteria peaked in summer. The quantitative PCR (q-PCR) results revealed significantly higher number of gene copies in the downstream than that in the upstream, and were slightly higher in summer and spring than other seasons. Archaeal community structures had no obvious regular pattern, and species richness was higher in downstream in all seasons. Euryarchaeota and Thaumarchaeota were the dominant groups in archaeal populations, and abundant ammonia-oxidizing archaea was detected. The study significantly improved our understanding of microbial community in Maotai section of the Chishui River, where the unique and world-famous Maotai liquor is produced.
College of Life Science and Technology, Beijing University of Chemical Technology, No.15 Beisanhuan East Road, Chaoyang District, Beijing, 100029, People's Republic of China.
Qingqing
Q
Feng
College of Life Science and Technology, Beijing University of Chemical Technology, No.15 Beisanhuan East Road, Chaoyang District, Beijing, 100029, People's Republic of China.
Lu
L
Han
College of Life Science and Technology, Beijing University of Chemical Technology, No.15 Beisanhuan East Road, Chaoyang District, Beijing, 100029, People's Republic of China.|Food and Health Food R & D Center, Research Institute of Tasly Holding Group Co., Ltd, Tianjin, 300410, People's Republic of China.
Xu
X
Tan
College of Life Science and Technology, Beijing University of Chemical Technology, No.15 Beisanhuan East Road, Chaoyang District, Beijing, 100029, People's Republic of China.
Yali
Y
Zhang
Department of Technology, Guizhou Guotai Liquor Co., Ltd, Renhuai, 564500, Guizhou, People's Republic of China.
Tianyi
T
Meng
Faculty of Health and Environmental Sciences, School of Applied Sciences and Institute for Applied Ecology New Zealand, Auckland University of Technology, Auckland, 1010, New Zealand.|Faculty of Health and Environmental Sciences, School of Interprofessional Health Studies, Auckland University of Technology, Auckland, 0627, New Zealand.|Institute of Biomedical Technology, Auckland University of Technology, Auckland, 1010, New Zealand.
Jun
J
Lu
College of Life Science and Technology, Beijing University of Chemical Technology, No.15 Beisanhuan East Road, Chaoyang District, Beijing, 100029, People's Republic of China. lvjie@mail.buct.edu.cn.
Jie
J
Lv
D001105:Archaea / Q000145:classification / Q000235:genetics / Q000302:isolation & purification*; D001419:Bacteria / Q000145:classification / Q000235:genetics / Q000302:isolation & purification*; D044822:Biodiversity; D002681:China; D010802:Phylogeny; D045483:Rivers / Q000382:microbiology*
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