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Cultivable bacterial diversity and amylase production in three typical D aqus of C hinese spirits
Author(s) -
Li Zuming,
Bai Zhihui,
Wang Deliang,
Zhang Wujiu,
Zhang Michael,
Lin Francis,
Gao Liping,
Hui Bodi,
Zhang Hongxun
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12365
Subject(s) - amylase , bacteria , bacillus amyloliquefaciens , cereus , bacillus licheniformis , bacillus subtilis , brewing , food science , biology , microbiology and biotechnology , chemistry , enzyme , bacillus cereus , biochemistry , fermentation , genetics
Summary Both culture‐dependent method and molecular technique were firstly used to simultaneously investigate the cultivable bacterial diversity and amylase production in three typical D aqus of C hinese spirits. The results showed that both cultivable bacterial diversity and amylase production were obviously different. The species of nine bacteria from D eshan, nine from B aisha and six from W uling D aqus were identified. The total bacterial strains of 17, 15 and 14, and 9, 16 and 10 could produce α‐amylase and glucoamylase, respectively, from the D aqus, and the enzyme yields were different. B acillus licheniformis , B acillus subtilis and B acillus amyloliquefaciens not only were dominant bacteria in the D aqus, but also possessed high activities of α‐amylase and glucoamylase. By comparison, B acillus cereus and B acillus oleronius were found to be another predominant bacterial species and good producers of α‐amylase and glucoamylase in D eshan and W uling D aqus, respectively.