Diversity and succession of lactic acid bacteria during sesame-flavor liquor fermentation

XING Min-Yu1 DU Hai1 XU Yan1

(1.Key Laboratory of Industrial Biotechnology, Ministry of Education; Center for Brewing Science and Enzyme Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China 214122)

【Abstract】[Background] Lactic acid bacteria are important in liquor fermentation, and the diversity and succession of lactic acid bacteria have important influence on liquor quality. However, the structure and succession of lactic acid bacterial communities are not clear during sesame-flavor liquor fermentation. [Objective] We studied the diversity and succession of lactic acid bacterial communities during sesame-flavor liquor fermentation for better process control and product quality. [Methods] High-throughput sequencing was used to analyze lactic acid bacterial communities during sesame-flavor liquor fermentation. Biomass of lactic acid bacteria was quantified by real-time qPCR. [Results] Lactic acid bacteria in sesame-flavor liquor fermentation included Weissella, Pediococcus, Lactobacillus, Leuconostoc, and Lactococcus, classified to 43 species. Ten species of lactic acid bacteria were observed with relative abundance higher than 0.5%, including Weissella paramesenteroides, Weissella cibaria, Weissella confuse, Pediococcus pentosaceus, Leuconostoc pseudomesenteroides, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus acetotolerans and Lactobacillus sp. During heap-fermentation, Weissella was more than half of the total bacteria, followed by Pediococcus and Lactobacillus. Leuconostoc and Lactococcus were present in low numbers. During pit-fermentation, Lactobacillus became the predominant bacteria, and the relative abundance of Lactobacillus sp. was up to 80% at the mid-to-late stage of pit-fermentation. During heap-fermentation and the early stage of pit-fermentation, the biomass of lactic acid bacteria changed little. After 5 days of pit-fermentation, the biomass of lactic acid bacteria increased fast, and reached the maximum on day 30. [Conclusion] The knowledge of diversity and succession of lactic acid bacteria during sesame-flavor liquor fermentation will help understand the roles of lactic acid bacteria in liquor production with better process control and product quality.

【Keywords】 Lactic acid bacteria; Diversity; Succession;

【Funds】 National Natural Science Foundation of China (31501469, 31530055) Natural Science Foundation of Jiangsu Province, China (BK20150143) Fundamental Research Funds for the Central Universities in China (JUSRP11537) Collaborative Innovation Center of Modern Fermentation Industry in Jiangsu Province, China The “3C” Plan of Chinese Liquor

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This Article

ISSN:0253-2654

CN: 11-1996/Q

Vol 45, No. 01, Pages 19-28

January 2018

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Article Outline

Abstract

  • 1 Materials and methods
  • 2 Results and analyses
  • 3 Conclusions
  • References