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Analysis of Clostridium cluster I community diversity in pit mud used in manufacture of Chinese Luzhou-flavor liquor

文献类型： 外文期刊

作者： Liu, Maoke 1 ; Zhao, Ke 2 ; Tang, Yuming 1 ; Ren, Daoqun 1 ; Yao, Wanchun 1 ; Tian, Xinhui 1 ; Zhang, Xinyu 1 ; Yi, Bin 3 ;

作者机构： 1.Sichuan Acad Agr Sci, Inst Rice & Sorghum Sci, Dept Biotechnol, Luzhou 646100, Peoples R China

2.Sichuan Agr Univ, Coll Resource & Environm Sci, Dept Microbiol, Wenjiang 611130, Peoples R China

3.LuzhouLaojiao Co Ltd, Ctr Natl Engn Res Solid State Brewing, Luzhou 646100, Peoples R China

关键词： Luzhou-flavor liquor;DGGE;pit mud;diversity;Clostridium

期刊名称：FOOD SCIENCE AND BIOTECHNOLOGY （ 影响因子：2.391； 五年影响因子：2.108 ）

ISSN： 1226-7708

年卷期： 2015 年 24 卷 3 期

页码：

收录情况： SCI

摘要： Chinese Luzhou-flavor liquor is prepared using distillation of mixed, fermented grains, such as sorghum and rice. Fermentation occurs in cellars lined with pit mud containing microbes. The identity and community diversity of bacteria in pit mud of fermentation cellars contributes to the aromatic compounds of the liquor. In order to determine the contribution of genus Clostridium to this fermentation, the community diversity of Clostridium cluster I in pit mud of different cellar ages (1, 50, 100, and 400 years) was investigated based on denaturing gradient gel electrophoresis followed by 16S rRNA sequencing. Differences in the community structure within pit mud depended on wall and bottom layer cellar locations. A better understanding of the role of Clostridium in Luzhou-flavor liquor manufacture will be useful.

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