Analysis of bacterial community structure and diversity in Daqu of Duliu mature vinegar using PCR-DGGE fingerprinting
Chinese traditional vinegars generally use qu as a starter for vinegar fermentation.Among them,Daqu is a famous starter.The complicated structure of unique microflora,which could not be investigated by culture-dependent methods,resulted the unique flavor of each vinegar.In the present study,PCR-denaturing gradient gel electrophoresis (DGGE) fingerprinting was applied to study the bacterial community in Daqu of Duliu mature vinegar that is a famous vinegar in north of China.The results showed that bacterial community in Daqu of Duliu mature vinegar was composed with genus of Weissella,Lactobacillus,Lactococcus,Streptomyces and uncultured bacteria.There were a high level of species diversity of Streptomyces,includi.ng Streptomyces rangoonensis,Streptomyces cacaoi subsp.cacaoi,Streptomyces cacaoi,Streptomyces gibsonii,Streptomyces radiopugnans,Streptomyces albus subsp.albus and Streptomyces albus,which were all first reported in Daqu of Duliu mature vinegar.Morever,there were some bacteria with low similarity,which were Lactobacillus ruminis,uncultured Bacillus sp.,uncultured Rhodococcus sp.and other uncultured bacterium.
Bacterial community analysis Daqu DGGE Duliu mature vinegar solid-state fermentation
Zhiqiang Nie Yu Zheng Min Wang Yue Han
Key Laboratory of Industrial Fermentation Microbiology(Tianjin University of Science and Technology),Ministry of Education,Tianjin Key Laboratory of Industrial Microbiology,College of Biotechnology,Tianfin University of Science and Technology,Tianfin 300457,People”s Republic of China
国内会议
北京
英文
59-64
2012-11-01（万方平台首次上网日期，不代表论文的发表时间）