Food and Fermentation Industries >

2019 , Vol. 45 >Issue 19: 144 - 150

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021354

Production and scientific research application

Microbial diversity and γ-aminobutyric acid production ability of Xiecun Huangjiu wheat Qu

  • DU Dan ,
  • XIE Xiuchao ,
  • DENG Baiwan ,
  • XIAO Yuxiang ,
  • WU Dongping ,
  • ZHAI Shufeng
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  • 1(School of Biolodical Science and Engineering,Shaanxi University of Technology,Hanzhong 723000, China)
    2(Shaanxi Provincial Engineering Research Center of Edible and Medicinal Microbes, Hanzhong 723000, China)
    3(Northern Rice Wine Institute of Xiecun China, Hanzhong 723000, China)
    4(Shaanxi Qinyang Changsheng Wine Co., Ltd., Yangxian 723000, China)

Revised date: 2019-07-05

  Online published: 2019-11-15

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Abstract

This study was conducted to explore the microbial diversity of Xiecun Huangjiu Wheat Qu and to screen strains that can produce functional components. The diversity of microorganisms in Wheat Qu was analyzed by isolated culture and high-throughput sequencing, and the strains that produced γ-aminobutyric acid (GABA) were qualitatively screened by thin layer chromatography and quantitatively screened by pre-column derivatization HPLC with phenylisothiocyanate. The results showed that the bacteria in Wheat Qu were divided into 48 genera, and the dominant genera were Kroppenstedtia, Bacillus, and Lactobacillus etc. The fungi in the Qu were divided into 18 genera, and were mainly Xeromyces, Lichtheimia, and Rhizomucor etc. A total of 27 strains of bacteria and fungi were isolated and cultured, of which 6 strains (22% of the total strains) were capable of producing GABA. Among them, the dominant strain, Bacillus N1, had the highest GABA production capacity, with a yield of 0.78 g/L. This study revealed dominant microorganisms in Xiecun Huangjiu Wheat Qu and their abilities to produce GABA, which provides a scientific reference for improving the quality of Huangjiu and developing functional Huangjiu by regulating microorganisms.

Key words： Xiecun Huangjiu Wheat Qu; microbial diversity; thin layer chromatography; phenylisothiocyanate; high performance liquid chromatography; γ-aminobutyric acid;

Cite this article

DU Dan , XIE Xiuchao , DENG Baiwan , XIAO Yuxiang , WU Dongping , ZHAI Shufeng . Microbial diversity and γ-aminobutyric acid production ability of Xiecun Huangjiu wheat Qu[J]. Food and Fermentation Industries, 2019 , 45(19) : 144 -150 . DOI: 10.13995/j.cnki.11-1802/ts.021354

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