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Effect of cellulase‐producing bacteria on the metabolic activities and functional diversity of bacterial communities in Chinese liquor fermenting grains
Author(s) -
Guo Jianhua,
Liu Xiaolan,
Jia Shiru
Publication year - 2015
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.267
Subject(s) - cellulase , fermentation , bacteria , brewing , food science , biology , dominance (genetics) , cellulose , botany , chemistry , biochemistry , genetics , gene
To study the roles of cellulase‐producing bacteria in the fermentation of Chinese liquor fermenting grains, a strain of cellulase‐producing bacteria was added into the fermenting grains at different levels, and the substrate utilization was profiled to evaluate the bacterial communities’ functional diversity in fermenting grains during fermentation. The results showed that, when the addition level of the cellulase‐producing bacteria was at or below 10 2 cfu/g, the average well colour development (AWCD 590nm ) of the fermenting grains was not affected significantly. When the addition level was more than 10 4 cfu/g, the average well colour development (AWCD 590nm ) of the fermenting grains increased significantly, and the maximum AWCD 590nm was obtained when the addition was 10 6 cfu/g. The diversity index analysis showed that the addition of the cellulase‐producing bacteria helped to increase the uniformity of bacterial communities in fermenting grains significantly, while the richness and dominance of the microbial communities were not affected. Copyright © 2015 The Institute of Brewing & Distilling