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Bacterial dynamics during the traditional brewing of Hong Qu glutinous rice wine as determined by culture-independent methods
| Content Provider | Semantic Scholar |
|---|---|
| Author | Lv, Xu-Cong Huang, Ruo-Lan Weng, Xing Zhang, Wen Rao, Ping-Fan |
| Copyright Year | 2012 |
| Abstract | Hong Qu glutinous rice wine, one of the most popular traditional rice wines in China, is brewed from glutinous rice with the addition of two traditional wine fermentation starters---Hong Qu (hóng qu) and Yao Qu (yào qū). The objective of this study was to investigate the variability of bacteria present during the fermentation process of Hong Qu glutinous rice wine, which were monitored by the combination of 16S rRNA gene V3 region nested Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) and construction of 16S rRNA gene clone libraries, followed by amplified ribosomal DNA restriction analysis (ARDRA) and gene sequencing. The bacterial DGGE profile targeting the V3 region of the 16S rRNA gene indicated that lactic acid PDF 文件使用 "pdfFactory Pro" 试用版本创建 www.fineprint.cn bacteria (LAB) such as Lactobacillus plantarum, Lactobacillus brevis and Pediococcus pentosaceus were the predominant bacterial species during traditional fermentation of Hong Qu glutinous rice wine. A more comprehensive analysis of 16S rRNA gene clone library revealed that Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus brevis and Pediococcus pentosaceus were the dominant bacterial groups. Bacterial dynamic directly obtained from the PCR-DGGE and 16S rRNA gene clone library profiles both indicated that the predominant bacteria were varied in different brewing phases. On the basis of DGGE, the bacterial species detected at early stage such as L. brevis and P. pentosaceus decreased with the increase of the ethanol concentration, while L. plantarum was consistently existed throughout the whole fermentation process. However, results from 16S rRNA gene clone libraries indicated that there exist some differences on the bacterial dynamic due to the differences of the two culture-independent methods used. For example, L. brevis can not be detected by 16S rDNA clone library in 1 day, while it was found by DGGE fingerprint. Besides, L. pentosus was detected by 16S rDNA clone library in 20 day,, but not discovered in bacterial DGGE profile. Therefore, the combined approach of nested PCR-DGGE and 16S rRNA gene clone libraries would give a truer picture of the bacterial dynamic than either alone. This study revealed the contributions and dynamics of bacterial species in Hong Qu glutinous rice wine brewing system, which is therefore useful for controlling and improving the wine quality. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://iufost.org.br/sites/iufost.org.br/files/anais/01952.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
