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Microbial succession in the traditional Chinese Luzhou-flavor liquor fermentation process as evaluated by SSU rRNA profiles

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Abstract

The community succession of microbes inhabited in the fermenting lees of Luzhou-flavor liquor was investigated based on small-subunit rRNA culture independent method. All sequences recovered from fermenting lees respectively fell into the genera of Lactobacillus, Streptococcus, Bacillus, Staphylococcus, Clostridium, Pelobacter, Actobacter, Serratia, Burkholderia, Rhodoccous, Corynebacterium, Arthrobacter, Microbacterium, Curtobacterium, Leptotrichia, Methanocuuleus, Saccharomyces, Zygosaccharomyces, Saccharomycopsis, Pichia, Talaromyces, Aspergillus, Eurotium, Fomitopsis and Trichosporon. The fungal Pichia, Saccharomycopsis and Talaromyces were most abundant in the lees fermented for 1 day, the fungal Eurotium and the bacteria Burkholderia, Streptococcus and Lactobacillus were dominant in the lees fermented for 7 days, only the bacteria Lactobacillus, Burkholderia were prevalent in the lees fermented for 60 days. Most genera almost existed in the fermenting lees, while their distributions were significantly different in 1, 7 and 60 days fermented lees. The prokaryotic community similarity coefficient was from 0.5000 to 0.5455 and followed to 0.1523, and that of eukaryotic community was from 0.5466 to 0.5259 and to 0.3750 when compared at species level. These results suggested that many microbes in lees have community successions associated with fermenting and that such successions maybe contribute the fermentation process of Luzhou-flavor liquor and is main reasons that the characteristic flavor factors are produced.

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Acknowledgments

This work was financially supported by the grant from the Chunhui Program of ministry of education of the people’s republic of China (Z2010101), the Key Laboratory of Food Biotechnology of Sichuan, Xihua University, Sichuan, China (SZJJ2009-014), the Key Project and High Technology Research, Xihua University, Sichuan, China (Z0910501) and the Sichuan Key Disciplinary of Food Science, Xihua University, Sichuan, China.

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Authors and Affiliations

  1. Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University, Chengdu, 610039, Sichuan, China

    Wenliang Xiang, Ke Li, Seng Liu, Yage Xing, Mingyuan Li & Zhenming Che

  2. Institute of Traditional Brewing Biotechnology, Xihua University, Chengdu, 610039, Sichuan, China

    Wenliang Xiang, Ke Li & Seng Liu

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  1. Wenliang Xiang
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  2. Ke Li
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  3. Seng Liu
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  4. Yage Xing
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  5. Mingyuan Li
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Correspondence to Zhenming Che.

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Xiang, W., Li, K., Liu, S. et al. Microbial succession in the traditional Chinese Luzhou-flavor liquor fermentation process as evaluated by SSU rRNA profiles. World J Microbiol Biotechnol 29, 559–567 (2013). https://doi.org/10.1007/s11274-012-1210-3

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  • DOI: https://doi.org/10.1007/s11274-012-1210-3

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