Characterization of Microbial Community Composition in the Fermentation Starter (Daqu) Reveals a Distinct Dominant Species Combination Potentially Contributing to the Flavor of Chinese Gujingtribute Liquor
Hui-min ZHANG, Hong-kui HE, Run-jie CAO, Lei LIU, Zhi-hui TANG, An-jun LI, Zhi-zhou ZHANG
Available Online May 2017.
- https://doi.org/10.2991/bbe-17.2017.30How to use a DOI?
- Fermentation, Daqu, Pantoea agglomerans, Thermomyces lanuginosus, Thermoascus aurantiacus.
- In this study the microbial composition in the starter (Daqu) of Chinese Gujing Tribute liquor was determined by employing near full length ribosome gene library sequencing approach. Gujing Tribute Daqu has a distinct microbial community structure by comparison with several other important types of Chinese liquor; especially The rmomyces only occurred in Gujing Tribute Daqu, not in any other types of Daqu as most dominant species. Besides, there are five distinct species as most dominant ones in Gujing Tribute Daqu: Pantoea agglomerans, Pantoea vagans, Talaromyces thermophiles, Thermomyces lanuginosus, and Thermoascus aurantiacus, the latter two species both capable of producing a series of useful enzymes for fermentation purposes and some flavor precursor synthesis. Though the distinct dominating species are mainly the ones degrading the feedstock, their potential roles in the flavor determination of Gujing Tribute liquor are very valuable for further study.
- Open Access
- This is an open access article distributed under the CC BY-NC license.
Cite this article
TY - CONF AU - Hui-min ZHANG AU - Hong-kui HE AU - Run-jie CAO AU - Lei LIU AU - Zhi-hui TANG AU - An-jun LI AU - Zhi-zhou ZHANG PY - 2017/05 DA - 2017/05 TI - Characterization of Microbial Community Composition in the Fermentation Starter (Daqu) Reveals a Distinct Dominant Species Combination Potentially Contributing to the Flavor of Chinese Gujingtribute Liquor PB - Atlantis Press SP - 183 EP - 190 SN - 2468-5747 UR - https://doi.org/10.2991/bbe-17.2017.30 DO - https://doi.org/10.2991/bbe-17.2017.30 ID - ZHANG2017/05 ER -