Analysis of the Bacterial Communities in Two Liquors of Soy Sauce Aroma as Revealed by High-Throughput Sequencing of the 16S rRNA V4 Hypervariable Region
Joint Authors
Tang, Jing
Tang, Xiaoxin
Tang, Ming
Zhang, Ximin
Xu, Xiaorong
Yi, Yin
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-02-28
Country of Publication
Egypt
No. of Pages
9
Main Subjects
Abstract EN
Chinese liquor is one of the world’s oldest distilled alcoholic beverages and an important commercial fermented product in China.
The Chinese liquor fermentation process has three stages: making Daqu (the starter), stacking fermentation on the ground, and liquor fermentation in pits.
We investigated the bacterial diversity of Maotai and Guotai Daqu and liquor fermentation using high-throughput sequencing of the V4 hypervariable region of the 16S rRNA gene.
A total of 70,297 sequences were obtained from the Daqu samples and clustered into 17 phyla.
The composition of the bacterial communities in the Daqu from these two soy sauce aroma-style Chinese liquors was the same, although some bacterial species changed in abundance.
Between the Daqu and liquor fermentation samples, 12 bacterial phyla increased.
The abundance of Lactobacillus and Pseudomonas increased in the liquor fermentation.
This study has used high-throughput sequencing to provide new insights into the bacterial composition of the Chinese liquor Daqu and fermentation.
Similarities in the distribution of bacteria in the soy sauce aroma-style Chinese liquors Daqu suggest that the abundance of bacteria might be generally concerned to other liquor.
American Psychological Association (APA)
Tang, Jing& Tang, Xiaoxin& Tang, Ming& Zhang, Ximin& Xu, Xiaorong& Yi, Yin. 2017. Analysis of the Bacterial Communities in Two Liquors of Soy Sauce Aroma as Revealed by High-Throughput Sequencing of the 16S rRNA V4 Hypervariable Region. BioMed Research International،Vol. 2017, no. 2017, pp.1-9.
https://search.emarefa.net/detail/BIM-1138017
Modern Language Association (MLA)
Tang, Jing…[et al.]. Analysis of the Bacterial Communities in Two Liquors of Soy Sauce Aroma as Revealed by High-Throughput Sequencing of the 16S rRNA V4 Hypervariable Region. BioMed Research International No. 2017 (2017), pp.1-9.
https://search.emarefa.net/detail/BIM-1138017
American Medical Association (AMA)
Tang, Jing& Tang, Xiaoxin& Tang, Ming& Zhang, Ximin& Xu, Xiaorong& Yi, Yin. Analysis of the Bacterial Communities in Two Liquors of Soy Sauce Aroma as Revealed by High-Throughput Sequencing of the 16S rRNA V4 Hypervariable Region. BioMed Research International. 2017. Vol. 2017, no. 2017, pp.1-9.
https://search.emarefa.net/detail/BIM-1138017
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1138017