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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제27권 제1호
- 발행연도
- 2017.1
- 수록면
- 130 - 140 (11page)
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초록· 키워드
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It is vital to understand the changing characteristics of interphase microbial communities and interspecies synergism during the fermentation of Chinese liquors. In this study, microbial communities in the three indispensable phases (pit mud, zaopei, and huangshui) of Luzhouflavored liquor manufacturing pits and their shifts during cellars use were first investigated by polyphasic culture-independent approaches. The archaeal and eubacterial communities in the three phases were quantitatively assessed by combined phospholipid ether lipids/ phospholipid fatty acid analysis and fluorescence in situ hybridization. In addition, qualitative information regarding the microbial community was analyzed by PCR-denaturing gradient gel electrophoresis. Results suggested that the interphase microbial community profiles were quite different, and the proportions of specific microbial groups evolved gradually. Anaerobic bacteria and gram-positive bacteria were dominant and their numbers were higher in pit mud (109 cells/g) than in huangshui (107 cells/ml) and zaopei (107cells/g). Hydrogenotrophic methanogenic archaea were the dominant archaea, and their proportions were virtually unchanged in pit mud (around 65%), whereas they first increased and then decreased in zaopei (59%-82%-47%) and increased with pit age in huangshui (82%-92%). Interactions between microbial communities, especially between eubacteria and methanogens, played a key role in the formation of favorable niches for liquor fermentation. Furthermore, daqu (an essential saccharifying and fermentative agent) and metabolic regulation parameters greatly affected the microbial community.
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참고문헌 (22)
참고문헌 신청
[학술지(
Amann RI / 1995 / Phylogenetic identification and in situ detection of individual microbial cells without cultivation / Microbiol. Rev 59 : 143 ~ 169
Bligh EG / 1959 / A rapid method of total lipid extraction and purification / Can. J. Biochem. Physiol 37 : 911 ~ 917
Ding X / 2014 / Eubacterial and archaeal community characteristics in the man-made pit mud revealed by combined PCR-DGGE and FISH analyses / Food Res. Int 62 : 1047 ~ 1053
Ding X / 2015 / Interphase microbial community characteristics in the fermentation cellar of Chinese Luzhou-flavor liquor determined by PLFA and DGGE profiles / Food Res. Int
Amann RI / 1995 / Phylogenetic identification and in situ detection of individual microbial cells without cultivation / Microbiol. Rev 59 : 143 ~ 169
Bligh EG / 1959 / A rapid method of total lipid extraction and purification / Can. J. Biochem. Physiol 37 : 911 ~ 917
Ding X / 2014 / Eubacterial and archaeal community characteristics in the man-made pit mud revealed by combined PCR-DGGE and FISH analyses / Food Res. Int 62 : 1047 ~ 1053
Ding X / 2015 / Interphase microbial community characteristics in the fermentation cellar of Chinese Luzhou-flavor liquor determined by PLFA and DGGE profiles / Food Res. Int
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