Food and Fermentation Industries >

2022 , Vol. 48 >Issue 6: 270 - 275

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027843

Detection of important functional strain Lactobacillus jinshani in Baijiu brewing system by real-time fluorescence quantitative PCR

  • ZHANG Yuan ,
  • LIAO Weifang ,
  • MIAO Lihong ,
  • YANG Tuanyuan ,
  • LIU Pulin ,
  • YANG Yibin
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  • 1(College of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China)
    2(Baiyunbian Distillery Co.Ltd., Songzi 434200, China)

Received date: 2021-04-29

  Revised date: 2021-06-16

  Online published: 2022-04-25

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Abstract

Lactobacillus jinshani is a functional strain widely existing in the Baijiu brewing system. In order to rapidly and accurately detect the quantity and the quality of L. jinshani in Baijiu brewing, a quantitative real-time PCR (q-PCR) detection method was established by selecting and optimizing specific amplification primers of L. jinshani. In this study, a pair of specific primers with the size of 266 bp were designed according to the whole genome sequence of Baijiu-making strain L. jinshani. The tests of specificity, sensitivity and repeatability were carried out. Only L. jinshani could be detected among 13 common Baijiu brewing microorganisms, and the minimum detection amount was 3.08×103 copies/μL, with the coefficient of variation of reproducible results≤3.06%. Furthermore, the samples of Daqu and different rounds of fermented grains were tested, and it was found that no L. jinshani was detected in Daqu and the first round of fermented grains, the content of L. jinshani in the second round of fermented grains was (8.9±0.11) lgcopies/g, the content of L. jinshani in the fourth round of fermented grains was (9.38±0.11) lgcopies/g, and the content of L. jinshani in the fifth round of fermented grains reached (9.43±0.11) lgcopies/g, which was consistent with the results of high-throughput sequencing. The results showed that the fluorescence quantitative PCR method can be used for rapid identification and quantitative detection of L. jinshani in Baijiu brewing system.

Key words： Baijiu; q-PCR; Lactobacillus; Lactobacillus jinshani; qualitative detection; quantitative detection

Cite this article

ZHANG Yuan , LIAO Weifang , MIAO Lihong , YANG Tuanyuan , LIU Pulin , YANG Yibin . Detection of important functional strain Lactobacillus jinshani in Baijiu brewing system by real-time fluorescence quantitative PCR[J]. Food and Fermentation Industries, 2022 , 48(6) : 270 -275 . DOI: 10.13995/j.cnki.11-1802/ts.027843

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