Food and Fermentation Industries >

2018 , Vol. 44 >Issue 9: 1 - 8

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.017334

Spatial distribution of microbial community during Chinese light-flavor liquor fermentation

  • WANG Xue-shan ,
  • DU Hai ,
  • XU Yan
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  • 1(Key Laboratory of Industrial Biotechnology of Ministry, Education, Center for Brewing Science and Enzyme School of Biotechnology, Jiangnan University,Technology, Wuxi 214122,China)
    2(Suqian Industrial Technology Research Institute of Jiangnan University, Suqian 223814, China)

Received date: 2018-03-21

  Online published: 2018-10-30

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Abstract

High-throughput sequencing was utilized to analyze the microbial community structure and succession in fermented grains at different sites. Results showed that, during Chinese light-flavor liquor fermentation, the dominant bacterial communities contained Lactobacillus, Weissella, Kroppenstedtia, Pseudomonas, Leuconostoc, Bacillus and Pediococcus, and the dominant fungal communities contained Pichia, Candida, Aspergillus, Saccharomycopsis and Kazachstania. When fermented for 4-8 days, there were obvious differences among the microbial community structure in fermented grains at different sites. Meanwhile, the microbial successional rate at the top layer of fermented grains was lower than those at middle and bottom layer, which led to the lower ethanol production rate at the top layer of fermented grains. Thus, monitoring the microbial community in fermented grains at different sites was helpful for the controllability of Chinese liquor fermentation.

Key words： Chinese light-flavor liquor; microbial community; spatial distribution; high-throughput sequencing

Cite this article

WANG Xue-shan , DU Hai , XU Yan . Spatial distribution of microbial community during Chinese light-flavor liquor fermentation[J]. Food and Fermentation Industries, 2018 , 44(9) : 1 -8 . DOI: 10.13995/j.cnki.11-1802/ts.017334

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