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Difference of microbial community stressed in artificial pit muds for Luzhou ‐flavour liquor brewing revealed by multiphase culture‐independent technology
Author(s) -
Zhang L.,
Zhou R.,
Niu M.,
Zheng J.,
Wu C.
Publication year - 2015
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/jam.12943
Subject(s) - microbial population biology , biology , brewing , bacteria , food science , fermentation , genetics
Aims Artificial pit muds ( APM s) is produced by peats, aged pit muds, yellow and black clays etc. and is one of essential factors for Luzhou ‐flavour liquor production. The microbial community of APM s significantly influence the quality of Luzhou ‐flavour liquor. The aim of this study was to investigate the differences in bacterial, archaeal and fungal community of APM s, starters and materials. Methods and Results Multiphase culture‐independent technology were employed in this study, including nested PCR ‐denaturing gradient gel electrophoresis (nested PCR ‐ DGGE ), phospholipid fatty acid ( PLFA ), phospholipid ether lipids ( PLEL ) and fluorescence in situ hybridization ( FISH ) analysis. Results suggested that the microbial diversity significantly changed under environmental stress and different culture patterns during APM s cultivation. The dominant bacteria in APM s mainly fell into Clostridiales , Lactobacillales , Bacteroidales and Rhizobiales , Archaea affiliated with Methanomicrobiales and Methanosarcinales , and fungi belonged to Saccharomycetales and Eurotiales . Furthermore, the microbial community structures of APM s cultured by ground pile pattern were more similar with that of aged pit muds, meanwhile, the relative bands intensities of microbes, which are the main contributors for liquor brewing, increased with the culture times. Conclusions Not only the niche selection and biogeochemical properties of APM s, but also the mutual collaboration and constraint between different microbes may result in enriching different liquor‐brewing microbes into APM s. Significance and Impact of the Study APM cultivation technology was necessary to promote enriching functional liquor‐brewing microbes into APM s. These results may facilitate understanding the microbial succession during APM s manufacture.