Food and Fermentation Industries >

2012 , Vol. 38 >Issue 06: 1 - 6

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.018

Food and Fermentation Industries

Analysis on Bacterial Communities in High Temperature Daqu of Sesame Flavor Liquor Through Culture-free Approach

  • Yao Su ,
  • Ge Yuan-juan ,
  • Li Hui ,
  • Liu Yang ,
  • Zhao Ji-wen ,
  • Zhang Feng-guo ,
  • Xin Chun-hui ,
  • Cheng Chi
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Online published: 2012-06-25

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Abstract

16S rDNA clone library technique was conducted to analysis the community diversity of bacterial in high temperature Daqu of sesame flavor liquor.Daqu bacterial communities included 24 OTUs,the dominant bacterium(abundance) was Thermoactinomyces sp.(51.99%),Kroppenstedtia sp.(17.38%),Saccharopolyspora sp.(13.87%),Lactobacillus sp.(6.95%)and Weissella sp.(4.96%).Thermoactinomyc vulgaris and Kroppenstedtia eburnean were first found in high temperature Daqu,3 strains were identified as potential new bacterial species.

Key words： sesame flavor liquor; high temperature Daqu; bacterial community; 16S rDNA clone library

Cite this article

Yao Su , Ge Yuan-juan , Li Hui , Liu Yang , Zhao Ji-wen , Zhang Feng-guo , Xin Chun-hui , Cheng Chi . Analysis on Bacterial Communities in High Temperature Daqu of Sesame Flavor Liquor Through Culture-free Approach[J]. Food and Fermentation Industries, 2012 , 38(06) : 1 -6 . DOI: 10.13995/j.cnki.11-1802/ts.2012.06.018

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