title: Characterization of Interphase Microbial Community in Luzhou-Flavored Liquor Manufacturing Pits of Various Ages by Polyphasic Detection Methods.
abstract: It is vital to understand the changing characteristics of interphase microbial communities and interspecies synergism during the fermentation of Chinese liquors. In this study, microbial communities in the three indispensable phases (pit mud, zaopei, and huangshui) of Luzhou-flavored liquor manufacturing pits and their shifts during cellars use were first investigated by polyphasic culture-independent approaches. The archaeal and eubacterial communities in the three phases were quantitatively assessed by combined phospholipid ether lipids/phospholipid fatty acid analysis and fluorescence in situ hybridization. In addition, qualitative information regarding the microbial community was analyzed by PCR-denaturing gradient gel electrophoresis. Results suggested that the interphase microbial community profiles were quite different, and the proportions of specific microbial groups evolved gradually. Anaerobic bacteria and gram-positive bacteria were dominant and their numbers were higher in pit mud (109cells/g) than in huangshui (107cells/ml) and zaopei (107cells/g). Hydrogenotrophic methanogenic archaea were the dominant archaea, and their proportions were virtually unchanged in pit mud (around 65%), whereas they first increased and then decreased in zaopei (59%-82%-47%) and increased with pit age in huangshui (82%-92%). Interactions between microbial communities, especially between eubacteria and methanogens, played a key role in the formation of favorable niches for liquor fermentation. Furthermore, daqu (an essential saccharifying and fermentative agent) and metabolic regulation parameters greatly affected the microbial community.
authors.affiliation: College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, P.R. China.|Key Laboratory for Leather Chemistry and Engineering of the Education Ministry, Sichuan University, Chengdu 610065, P.R. China.
authors.forename: Hui
authors.initials: H
authors.lastname: Li
authors.affiliation: College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, P.R. China.|Key Laboratory for Leather Chemistry and Engineering of the Education Ministry, Sichuan University, Chengdu 610065, P.R. China.
authors.forename: Jun
authors.initials: J
authors.lastname: Huang
authors.affiliation: Sichuan Police College, Luzhou 646000, P.R. China.
authors.forename: Xinping
authors.initials: X
authors.lastname: Liu
authors.affiliation: College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, P.R. China.|Key Laboratory for Leather Chemistry and Engineering of the Education Ministry, Sichuan University, Chengdu 610065, P.R. China.|National Engineering Research Centre of Solid-State Brewing, Luzhou 646000, P.R. China.
authors.forename: Rongqing
authors.initials: R
authors.lastname: Zhou
authors.affiliation: College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, P.R. China.|Key Laboratory for Leather Chemistry and Engineering of the Education Ministry, Sichuan University, Chengdu 610065, P.R. China.
authors.forename: Xiaofei
authors.initials: X
authors.lastname: Ding
authors.affiliation: College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, P.R. China.|Key Laboratory for Leather Chemistry and Engineering of the Education Ministry, Sichuan University, Chengdu 610065, P.R. China.
authors.forename: Qianyin
authors.initials: Q
authors.lastname: Xiang
authors.affiliation: College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, P.R. China.|Key Laboratory for Leather Chemistry and Engineering of the Education Ministry, Sichuan University, Chengdu 610065, P.R. China.
authors.forename: Liqiang
authors.initials: L
authors.lastname: Zhang
authors.affiliation: College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, P.R. China.|Key Laboratory for Leather Chemistry and Engineering of the Education Ministry, Sichuan University, Chengdu 610065, P.R. China.
authors.forename: Chongde
authors.initials: C
authors.lastname: Wu
keywords: Microbial community; interphase; pit age; polyphasic detection methods