Food and Fermentation Industries >

2023 , Vol. 49 >Issue 17: 82 - 93

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035105

Diversity of cultivable bacteria in cellars of strong-flavor Baijiu

  • LIU Ruina ,
  • XI Wentao ,
  • ZHAO Dong ,
  • ZHANG Tianyuan ,
  • ZHENG Jia ,
  • ZHANG Jingtao ,
  • YAO Su ,
  • ZHAI Lei
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  • 1(China National Research Institute of Food and Fermentation Industries Co.Ltd., China Center of Industrial Culture Collection, Beijing 100015, China)
    2(Wuliangye Yibin Co.Ltd., Yibin 644000, China)

Received date: 2023-02-12

  Revised date: 2023-03-16

  Online published: 2023-09-27

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Abstract

Culturomics technology was used to screen and identify culturable bacteria in strong-flavor Baijiu cellars on a large scale and focus on breakthrough in the isolation and screening of anaerobic bacteria, by designing and optimizing screening medium, combined with MALDI-TOF MS and 16S rRNA gene identification technology. The results showed that a total of 124 bacteria strains from 44 species and 21 genera, including 9 potential novel species, were isolated from strong-flavor Baijiu cellars using 5 specific anaerobic medium and 2 aerobic medium. Among them, 100 strains were isolated under anaerobic conditions and 24 strains were isolated under aerobic conditions; 60 strains were isolated from pit mud samples and 64 strains were isolated from fermented grains samples. Bacillus sp. and Clostridium sp. were the dominant strains isolated from cellar samples. According to the species and abundance of culturable bacteria from different screening conditions and isolation habitat, six characteristic strains from strong-flavor Baijiu cellars were identified, and their biological characteristics were analyzed. This study laid a foundation for the excavation of potential novel species in strong-flavor Baijiu cellars, the directional screening of characteristic strain resources, the analysis of interaction mechanism, functional research and development, and industrial application.

Key words： strong-flavor Baijiu; pit muds; fermented grains; culturable bacteria

Cite this article

LIU Ruina , XI Wentao , ZHAO Dong , ZHANG Tianyuan , ZHENG Jia , ZHANG Jingtao , YAO Su , ZHAI Lei . Diversity of cultivable bacteria in cellars of strong-flavor Baijiu[J]. Food and Fermentation Industries, 2023 , 49(17) : 82 -93 . DOI: 10.13995/j.cnki.11-1802/ts.035105

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