Microbial community composition associated with maotai liquor fermentation
文献类型：期刊论文
| 作者 | Wang, Qiang1,2; Zhang, Hongxun1,2; Liu, Xiu1,2,3 |
| 刊名 | Journal of food science
 |
| 出版日期 | 2016-06-01 |
| 卷号 | 81期号:6页码:M1485-m1494 |
| 关键词 | Diversity Maotai-flavor liquor Microbial ecology Nested pcr-denaturing gradient gel electrophoresis |
| ISSN号 | 0022-1147 |
| DOI | 10.1111/1750-3841.13319 |
| 通讯作者 | Liu, xiu(xiuliu1979@163.com) |
| 英文摘要 | The solid-state fermentation state of chinese maotai liquor involves the interaction of several complex microbial communities leading to the generation of the most complex liquor fermentation system in the world and contributes to the unique flavor and aroma of the liquor. in this study, total dna was extracted from 3 fermented grain samples (fg1, fg2, and fg3) and 12 environmental samples, including daqu (da1, da2, da3, and da4), cellar mud (cs1, cs2, and cs3), soil (sl1 and sl2), air (a1 and a2), and sorghum (sh), and the 16s and 18s rrna genes were amplified. the distribution of typical microorganisms in the samples was analyzed using nested pcr-denaturing gradient gel electrophoresis, while quantitative pcr amplification of 16s rrna and internal transcribed spacer genes was performed to estimate the microbial abundance present in each sample. the results indicated that daqu was the primary source of bacteria, followed by the air, soil, and sorghum samples, while the majority of the fungi responsible for maotai liquor fermentation were from daqu and sorghum. highest bacterial concentrations were found in fermented grains, followed by daqu and sorghum, while the highest fungal concentrations were found in daqu, followed by sorghum and an air sample from outside the liquor production area. the findings of this study may provide information regarding the mechanisms responsible for flavor development in maotai liquor, and may be used to further optimize the traditional art of making liquor. |
| WOS关键词 | LUZHOU-FLAVOR LIQUOR ; BACTERIAL COMMUNITY ; DIVERSITY ; BACILLUS ; STARTER ; ZAOPEI ; YEAST ; DAQU ; PCR |
| WOS研究方向 | Food Science & Technology |
| WOS类目 | Food Science & Technology |
| 语种 | 英语 |
| WOS记录号 | WOS:000380153700018 |
| 出版者 | WILEY-BLACKWELL |
| URI标识 | http://www.irgrid.ac.cn/handle/1471x/2374473 |
| 专题 | 中国科学院大学 |
| 通讯作者 | Liu, Xiu |
| 作者单位 | 1.Chinese Acad Sci, Grad Univ, Coll Resources & Environm, Beijing, Peoples R China 2.Kweichou Moutai Co LTD, Renhuai, Peoples R China 3.CNRIFFI, 24 Jiu Xian Qiao Zhong Rd, Beijing 10027, Peoples R China |
| 推荐引用方式 GB/T 7714 | Wang, Qiang,Zhang, Hongxun,Liu, Xiu. Microbial community composition associated with maotai liquor fermentation[J]. Journal of food science,2016,81(6):M1485-m1494. |
| APA | Wang, Qiang,Zhang, Hongxun,&Liu, Xiu.(2016).Microbial community composition associated with maotai liquor fermentation.Journal of food science,81(6),M1485-m1494. |
| MLA | Wang, Qiang,et al."Microbial community composition associated with maotai liquor fermentation".Journal of food science 81.6(2016):M1485-m1494. |
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来源：中国科学院大学
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