Isolation and identification of clostridia from the pit mud of Strong-flavor Baijiu and comparative study on butyric acid production

  • TIAN Yusi ,
  • HENG Xiaocheng ,
  • ZOU Wei ,
  • YE Guangbin
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  • 1 (College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin 644000, China)
    2 (Liquor-making Biotechnology and Application-Key Laboratory of Sichuan Province, Yibin 644000, China)

Received date: 2019-07-23

  Online published: 2020-02-11

Abstract

The purpose of this study was to classify 23 clostridia isolated from the pit mud of Strong-flavor Baijiu and compare their metabolites. The organisms were isolated from the pit mud of Strong-flavor Baijiu using anaerobic enrichment cultivation method. The taxonomy prediction was conducted based on 16S rDNA sequence comparison, and a phylogenetic tree was constructed. The microbes were fermented in liquid Robertson′s Cooked Meat medium (RCM) anaerobically at 35 ℃ for 5 days, and the volatilic metabolites were analyzed using solid phase microextraction- gas chromatography-mass spectrometry (SPME-GC-MS). Twentythree Clostridium strains were isolated, they showed high similarities with 5 Clostridium species including: Clostridium beijerinckii group, C. butyricum, C. chromiireducens, C. tyrobutyricum, and C. guangxiense. The C. beijerinckii group related strains cannot be classified to species level based on their 16S rDNA sequences because this group had 6 similar species (C. beijerinckii, C. diolis, C. puniceum, C. saccharobutylicum, and C. butyricum) with similarity of over 97% based on their 16S rDNA sequences. A total of 16 flavor compounds including of alcohols, esters, and acids were analyzed using gas chromatography- mass spectrometry (GC-MS) analysis. The quantity of butyric acid was the highest among all. There were more Clostridium species found in pit mud of Strong-flavor Baijiu than we expected. In addition, the producing abilities of butyric acid varied significantly among these Clostridium species.

Cite this article

TIAN Yusi , HENG Xiaocheng , ZOU Wei , YE Guangbin . Isolation and identification of clostridia from the pit mud of Strong-flavor Baijiu and comparative study on butyric acid production[J]. Food and Fermentation Industries, 2019 , 45(23) : 60 -65 . DOI: 10.13995/j.cnki.11-1802/ts.021767

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