Characterization of Microbial Community Composition in the Fermentation Starter (Daqu) Reveals a Distinct Dominant Species Combination Potentially Contributing to the Flavor of Chinese Gujingtribute Liquor

DOI

10.2991/bbe-17.2017.30How to use a DOI?

Keywords

Fermentation, Daqu, Pantoea agglomerans, Thermomyces lanuginosus, Thermoascus aurantiacus.

Abstract

In this study the microbial composition in the starter (Daqu) of Chinese Gujing Tribute liquor was determined by employing near full length ribosome gene library sequencing approach. Gujing Tribute Daqu has a distinct microbial community structure by comparison with several other important types of Chinese liquor; especially The rmomyces only occurred in Gujing Tribute Daqu, not in any other types of Daqu as most dominant species. Besides, there are five distinct species as most dominant ones in Gujing Tribute Daqu: Pantoea agglomerans, Pantoea vagans, Talaromyces thermophiles, Thermomyces lanuginosus, and Thermoascus aurantiacus, the latter two species both capable of producing a series of useful enzymes for fermentation purposes and some flavor precursor synthesis. Though the distinct dominating species are mainly the ones degrading the feedstock, their potential roles in the flavor determination of Gujing Tribute liquor are very valuable for further study.

Copyright

© 2017, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Hui-min ZHANG
AU  - Hong-kui HE
AU  - Run-jie CAO
AU  - Lei LIU
AU  - Zhi-hui TANG
AU  - An-jun LI
AU  - Zhi-zhou ZHANG
PY  - 2017/05
DA  - 2017/05
TI  - Characterization of Microbial Community Composition in the Fermentation Starter (Daqu) Reveals a Distinct Dominant Species Combination Potentially Contributing to the Flavor of Chinese Gujingtribute Liquor
BT  - Proceedings of the 2nd International Conference on Biomedical and Biological Engineering 2017 (BBE 2017)
PB  - Atlantis Press
SP  - 183
EP  - 190
SN  - 2468-5747
UR  - https://doi.org/10.2991/bbe-17.2017.30
DO  - 10.2991/bbe-17.2017.30
ID  - ZHANG2017/05
ER  -