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Bacterial diversity of Moutai‐flavour Daqu based on high‐throughput sequencing method
Author(s) -
Wang Xiaodan,
Ban Shidong,
Hu Baodong,
Qiu Shuyi,
Zhou Hongxiang
Publication year - 2017
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.391
Subject(s) - flavour , brewing , dna sequencing , bacteria , throughput , biology , microbiology and biotechnology , food science , genetics , computer science , gene , fermentation , telecommunications , wireless
In this study, we investigated the bacterial diversity of Moutai Daqu, Zhongxing Daqu and Zhengjiu Daqu from Guizhou Province of China by high‐throughput sequencing method. Sequencing results showed that 35 bacterial families were detected in the three Daqu samples. More interestingly, Sporolactobacillaceae, Streptomycetaceae, Pseudomonadaceae, Actinopolysporaceae, Caulobacteraceae, Pseudonocardiaceae, Nocardiaceae and Methlobacteriaceae were reported foe the first time in Moutai‐flavour Daqu using high‐throughput sequencing method. In particular, Thermoactinomycetaceae and Bacillaceae were demonstrated to be the common dominant bacteria in the three samples. These new data offer a more complete view of comprehensive of high‐throughput sequencing method to understand bacteria diversity of Moutai‐flavour Daqu. Copyright © 2017 The Institute of Brewing & Distilling