Analysis of the Bacterial Communities in Two Liquors of Soy Sauce Aroma as Revealed by High-Throughput Sequencing of the 16S rRNA V4 Hypervariable RegionReport as inadecuate




Analysis of the Bacterial Communities in Two Liquors of Soy Sauce Aroma as Revealed by High-Throughput Sequencing of the 16S rRNA V4 Hypervariable Region - Download this document for free, or read online. Document in PDF available to download.

BioMed Research International - Volume 2017 2017, Article ID 6271358, 9 pages - https:-doi.org-10.1155-2017-6271358

Research Article

The Key Laboratory of Plant Physiology and Development in Guizhou Province, Guizhou Normal University, Guiyang, Guizhou Province 550001, China

College of Bioscience, Guizhou Normal University, Guiyang, Guizhou Province 550001, China

Correspondence should be addressed to Yin Yi

Received 18 August 2016; Accepted 15 January 2017; Published 28 February 2017

Academic Editor: Xinyu Zhang

Copyright © 2017 Jing Tang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Chinese liquor is one of the world’s oldest distilled alcoholic beverages and an important commercial fermented product in China. The Chinese liquor fermentation process has three stages: making Daqu the starter, stacking fermentation on the ground, and liquor fermentation in pits. We investigated the bacterial diversity of Maotai and Guotai Daqu and liquor fermentation using high-throughput sequencing of the V4 hypervariable region of the 16S rRNA gene. A total of 70,297 sequences were obtained from the Daqu samples and clustered into 17 phyla. The composition of the bacterial communities in the Daqu from these two soy sauce aroma-style Chinese liquors was the same, although some bacterial species changed in abundance. Between the Daqu and liquor fermentation samples, 12 bacterial phyla increased. The abundance of Lactobacillus and Pseudomonas increased in the liquor fermentation. This study has used high-throughput sequencing to provide new insights into the bacterial composition of the Chinese liquor Daqu and fermentation. Similarities in the distribution of bacteria in the soy sauce aroma-style Chinese liquors Daqu suggest that the abundance of bacteria might be generally concerned to other liquor.





Author: Jing Tang, Xiaoxin Tang, Ming Tang, Ximin Zhang, Xiaorong Xu, and Yin Yi

Source: https://www.hindawi.com/



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