Food and Fermentation Industries >

2023 , Vol. 49 >Issue 15: 38 - 46

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034005

Comparative analysis of bacterial community of high temperature Daqu with different storage periods based on in situ cultivation and traditional cultivation

  • ZOU Yunman ,
  • QIU Shuyi ,
  • ZHENG Jia ,
  • DAI Yifeng ,
  • WEI Chaoyang ,
  • YAN Yan ,
  • ZENG Xiangyong
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  • 1(College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)
    2(Guizhou Provincial Key Laboratory of Fermentation and Biopharmacy, Guiyang 550025, China)
    3(Key Laboratory of Wuliangye-Flavor Liquor Solid State Fermentation, China National Light Industry, Yibin 644000, China)

Received date: 2022-10-17

  Revised date: 2022-11-09

  Online published: 2023-08-31

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Abstract

The present study was the first to isolate and screen bacteria in high temperature Daqu with five different storage periods based on in situ cultivation approach. The bacterial community composition cultured with in situ cultivation and traditional cultivation were compared and analyzed. The results showed that 15 genera and 36 species were isolated by in situ cultivation while only 5 genera and 17 species were obtained by traditional cultivation. In each Daqu with a different storage period, the diversity and richness of bacteria isolated by in situ cultivation were more abundant than those of traditional cultivation. Interestingly, the unique bacteria previously reported in Baijiu fermentation environment based on the culture-independent method were successfully isolated by in situ cultivation. Functional bacteria including Bacillus paramycoides, Bacillus vallismortis, Staphylococcus xylosus, Alcaligenes sp., Alcaligenes faecalis, Alcaligenes aquatilis, and Brevibacillus borstelensis obtained by in situ cultivation were rarely reported in Baijiu fermentation environment. In addition, although the dominant bacteria in high temperature Daqu with a 3-8 months storage period were similar and stable, the isolation frequency of the dominant genus was the highest in Daqu samples with six and eight months. Therefore, high temperature Daqu with six months or more storage period is suitable and applied in the subsequent brewing process. This study highlights the advantages of in situ cultivation and provides a new method and a novel pathway to screen functional microorganisms inhabiting the whole liquor brewing environment.

Key words： in situ cultivation; traditional cultivation; high temperature Daqu; culturable bacteria; bacterial diversity

Cite this article

ZOU Yunman , QIU Shuyi , ZHENG Jia , DAI Yifeng , WEI Chaoyang , YAN Yan , ZENG Xiangyong . Comparative analysis of bacterial community of high temperature Daqu with different storage periods based on in situ cultivation and traditional cultivation[J]. Food and Fermentation Industries, 2023 , 49(15) : 38 -46 . DOI: 10.13995/j.cnki.11-1802/ts.034005

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