Comparison of bacterial community in matured and degenerated pit mud from Chinese Luzhou‐flavour liquor distillery in different regions |
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| Authors: | Huipeng Liang Qingchun Luo An Zhang Zhengyun Wu Wenxue Zhang |
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| Affiliation: | 1. College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China;2. School of Liquor‐Making Engineering, Sichuan University Jinjiang College, Meishan, China |
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| Abstract: | The bacterial community in the pit mud of a Luzhou‐flavour liquor distillery in different regions was analysed by combined polymerase chain reaction–denaturing gradient gel electrophoresis (PCR‐DGGE) and quantitative PCR (qPCR) in order to distinguish a matured and a degenerated pit mud, judged according to sensory and physicochemical characteristics. The phyla Firmicutes, Cloacimonetes, Actinobacteria, Proteobacteria, Synergistetes and Unclassified Bacteria were detected. Firmicutes predominated in the pit mud. The diversity and homogeneity of the bacterial community in the matured pit mud were superior to those in the degenerated pit mud in the same distillery. There were significant differences in the bacterial community structure between the matured and degenerated pit mud. Moreover, the bacterial community in the degenerated pit mud samples was similar, which indicated that the bacterial community in the degenerated pit mud did not change within the two different regions. However, the bacterial community in matured pit mud samples was different, demonstrating that there were visible differences in the bacterial community between the samples of matured pit mud collected from the Luzhou‐flavour liquor distilleries in the two different regions. Notably, the quantity of Actinobacteria in the matured and the degenerated pit mud was found to be different by quantitative analysis. Potentially, the Actinobacteria could serve as an indicator bacteria to distinguish between matured and degenerated pit muds. Copyright © 2016 The Institute of Brewing & Distilling |
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| Keywords: | pit mud DGGE qPCR bacterial community Luzhou‐flavour liquor |
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